Mango with coconut milk granita

Mango with coconut milk granita….adulterated from Goodfood.

This spells SUMMER in capitals.
Lovely ripe mangoes and coconut milk granita spiked with lime.

* You need to freeze the granita for at least 4 hours before you serve it…

You need for 4 fashionista or 55 models.
100g sugar
150ml water
1 tbsp lime juice
400ml coconut milk, shaken
3 or 4 fresh mangoes, depending on size
2 tabsp shredded coconut …from a real coconut or get the dried coconut from the organic shop ( not the horrible desiccated stuff)
2 teassp grated lime zest

• slip into your silk Celine Caftan.
• Slip into Celine Birkenstocks.
• Slip your hair into a updo.
• Slip a Gin and tonic into your glass.
• Find a saucepan and heat the sugar and water, stirring, until sugar has just dissolved.
• Set aside to cool.
• Set yourself aside to cool with a dash more of gin and tonic.
• When cool, that’s you and the sugary syrup, you can whisk the sugar syrup and lime juice into coconut milk,
• and then pour into a freezer-proof container. Yourself as well.
• Freeze for two hours, or until partly frozen.
• Then break up the crystals of the Granita by scraping the surface with a strong fork, and refreeze.
• Repeat in one hour, then leave it in the freezer until ready to eat.
• Pour another Gin and tonic.
• To serve, dice mangoes, then squeeze stones and skins through a strainer over a bowl to gather some juice.
• Toss diced mango in juice and arrange on dessert plates.
• Note: scrape the granita again until it’s all completely broken up and then it spoon on top of the juicy mango.
• Scatter with coconut shreds and accessorise with the lime zest
• Serve a huge platter.
• Voila ! Sensational