How To Make Mango Water Ice

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How to make mango water ice is so easy and refreshing. The steps are simple and easy that any beginner cook can do it.

Mango Water Ice is a delicious treat for most. But it can be difficult to find the recipe for it and I know this is what you are searching for because you keep coming back here. Well, you are in luck! Learn how to Make Mango Water Ice after the jump. You’ll be glad you stopped by 🙂

Mango Lime Ice

This is a refreshingly sweet and tangy ice. It’s easy to make as well.

Gallery

Mango Lime Ice

Recipe Summary

Servings:

4

Ingredients

Ingredient Checklist

  • 2 ripe mangoes
  • Zest and juice of 2 limes
  • 1/3 cup superfine sugar

Directions

Instructions Checklist

  • Step 1Peel mangoes using a vegetable peeler; carefully cut the flesh away from each mango’s pit, and roughly chop the flesh. Add the chopped mangoes, lime zest, and lime juice to the jar of a blender.
  • Step 2Add the sugar and 1/4 cup cold water, and puree until the mixture is smooth. Pour the blended mixture into four serving glasses, and place in freezer for 1 hour.

Cook’s Notes

Underripe mangoes should be placed in a paper bag at room temperature; ripe ones can be kept in a plastic bag, refrigerated, for up to 5 days.

Mango-Lime Ice

Extremely healthy and naturally fat-free, sweet mango ice provides both vitamins A and C from the mangoes and orange juice. Enjoy this simple, make-ahead dish as a warm weather dessert or afternoon snack.

Gallery

Mango-Lime Ice

Recipe Summary

Yield:

8 servings (serving size: 1/2 cup)

Ingredients

Ingredient Checklist

  • 3 cups coarsely chopped peeled ripe mango (about 4 mangos)
  • 1 ½ cups water
  • ½ cup fresh lime juice (about 6 limes)
  • 1 cup sugar
  • 2 teaspoons grated orange rind

Directions

Instructions Checklist

  • Step 1Combine all the ingredients in a blender or food processor, and process until smooth (the ingredients may need to be processed in 2 batches).
  • Step 2Press mango mixture through a fine sieve over a bowl; discard solids. Pour mixture into an 8-inch square baking dish; cover and freeze 4 hours or until firm. Place mixture in a food processor, and process until slushy. Freeze for 3 hours. Soften slightly in the refrigerator for 30 minutes before serving.

Chef’s Notes

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Italian Ice

AUTHOR NOTES

We are smack in the middle of the dog days of summer: It’s hot, it’s humid, and the sun shines until 9 p.m. Well, that’s likely the case for most of you. I live in Colorado—not in Denver, where it’s 100 degrees, but up in the mountains of Summit County, where the high for today was 62.

While I may not be sweating my butt off, I am still taking advantage of the bounty of summer the best way I know how: with lots of homemade ice cream, summer berries, cherries, and now, homemade Italian ice, too.

Some day I will make it to Italy for the summer, but until then, I can make myself some Italian ice at home and pretend that I am walking the streets of Rome. The great thing about this recipe is that it’s so easy. It takes just minutes to prepare, and there’s no special ice cream maker required. You can just use a blender or food processor, then let the freezer do all of the heavy lifting.

TEST KITCHEN NOTES

There really is no better, more refreshing treat to make in the summertime than sweet, tangy homemade Italian ice. Similar to water ice, which is a traditional summer treat that originated in Philadelphia, Italian ice is usually made with easily accessible ingredients, such as water, granulated sugar (or, in this case, honey), fresh fruit, and occasionally a splash of lemon juice to help balance out all of the sweetness. This is a great, easy dessert to make with kids. Bonus: This recipe doesn’t contain any dairy or eggs.

In Italy, you’ll find a similar frozen dessert called granita, which can also be prepared without an ice cream maker or other special equipment, though you’ll find that granita may be a bit coarser in texture (Italian ice is usually as smooth as sorbet). But granitas vary throughout all of Italy, so this will most likely depend on where you try it.

To get the fluffiest texture for your own Italian ice, mix the ice with a fork more than once while it’s freezing. You can also top with some fresh basil or mint leaves for a photo-worthy dessert. Since it’s so easy to make, try multiple batches with different amounts of lemon juice in order to get that perfect tangy bite. Use a variety of citrus fruits to land on your favorite flavor. And if you really want to kick things up a notch and are having a 21+ adult summer party, you can infuse a little tequila or rum into the ice.
In Italy, you’ll find a very similar frozen dessert called granita, which can also be prepared without an ice cream maker or other special equipment, though granita is a bit coarser in texture (Italian ice is as smooth as sorbet).

To get the fluffiest texture, mix the ice more than once while it’s freezing. You can also top with some fresh basil or mint for a photo-worthy dessert. Since it’s so easy to make, try multiple batches with different amounts of lemon juice to get that perfect bite.

  • Test Kitchen-Approved

WATCH THIS RECIPE

Italian Ice

  • PREP TIME3 hours
  • MAKES4 cups
Ingredients send grocery list
  • 3 cups fresh fruit (I’ve tried strawberries, blueberries, and pineapple)
  • 2 tablespoons honey or granulated sugar, or more to taste
  • 1 tablespoon fresh lemon juice
  • 3 cups ice, divided
Directions
  1. In a food processor or high-powered blender, blend the fruit, honey or sugar, lemon juice, and 2 cups of ice until the mixture is chunky. Add the remaining ice and continue to blend until completely smooth. Taste and blend in more honey or sugar, if needed.
  2. Pour the mixture into a 13×9-inch baking dish and freeze for 30 minutes. Remove the ice from the freezer and scrape with a fork until slushy. Continue to freeze for another 2 hours.
  3. Scoop the ice into cups. If the ice is too hard to scoop, let it sit for 5 minutes to soften, or blend the ice in a blender until slushy, then scoop into cups.

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