Mango and passion fruit granita
Ingredients:
250 g VERA mango pulp
250 g passion fruit pulp
200 ml of orange juice
250 ml of sparkling water
Preparation:
Pour the mango and passion fruit pulp into a glass bowl. Add the orange juice and water. Place in the freezer. Every 30 minutes, stir the mixture and break up any ice crystals that form. This will give you the light, fluffy texture for which authentic Sicilian granita is famous.
