mango and ginger granita with creamy coconut granita
4 ginger tea bags
2 cups (500ml) boiling water
750g chopepd mango flesh (from about 3 mangoes), plus extra
mango slices to serve
1 teaspoon finely grated ginger
400ml can coconut milk
1 cup (250ml) coconut water
2 tablespoons honey
1 teaspoon vanilla bean paste
Place the tea bags and boiling water in a medium heatproof bowl. Refrigerate for 30 minutes or until cooled. Remove and discard the tea bags.
Place the tea in a blender. Add the mango and ginger, and blend for 1 minute or until smooth. Pour into a 20cm x 30cm shallow metal tin and place in the freezer for 6 hours or overnight until frozen.
Place the coconut milk, coconut water, honey and vanilla in a large bowl and whisk to combine. Pour into a separate 20cm x 30cm shallow metal tin and place in the freezer for 6 hours or overnight until frozen.
Using a fork, rake the granitas and return to the freezer until ready to use. Divide the mango and coconut granitas between glasses and top with the extra mango to serve. SERVES 6–8.