Mango & Champagne Granita

Serves 4 to 6

Ingredients:

1 large ripe mango (about 1 1/4 pounds/550 g), peeled, pitted, coarsely chopped
1/4 cup/55 g sugar
1/4 cup/55 ml water
2/3 cup/140 ml rosé brut Champagne

Method:

Place the mango, sugar and water in a blender and puree until smooth. Pour the puree through a fine-meshed strainer and into a 13x9-inch/33x23-cm baking dish.  Stir the Champagne into the mango puree.

Freeze until the puree is icy around the edges, about 1 hour.  Using a large fork, stir the icy parts of the puree into the middle of the pan.  Continue to freeze for about 2 1/2 hours or until the mixture is frozen, stirring the edges into the center every 30 minutes.

Using a large fork, scrape the granita into flaky crystals. Cover and keep frozen. Spoon the granita into chilled dessert glasses and serve immediately.