Pineapple and Mango Granita
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Updated Apr 16, 2025, Published Mar 20, 2013
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I live in Colorado and my sister lives in Germany and we were so ready for some sunshine. Luckily in Colorado we get a lot of sunshine but we also get the occasional heavy snowfall and very cold weather. Germany on the other hand has had the darkest winter in 62 years with only 96 hours of sunshine. My poor sister, I can’t even imagine. Luckily we had the chance to escape our winter homes and run away to Cancun/Riviera Maya for the annual Food & Wine festival. We were very excited to be able to enjoy the ocean breeze and glorious sunshine together. Some of you even followed our adventures via Twitter, Instagram, and Vine, and of course on our Facebook page.
When Blendtec sent me this lovely blender I knew I had to make something that made me excited for our trip to Mexico and that is when I came up with a tropical pineapple and mango granita. Let me just back up and say how impressed I am with this blender.
When this blender arrived it felt like Christmas morning. I decide to test the power of this baby and add pineapple and mangos. It chopped the fruit into smithereens in seconds and puréed it with no problem. I know my old blender good enough to know it would have had some serious trouble puréeing this fruit. Not only is this Blendtec powerful but it is also sleek looking with its high-tech digital display. The blender also comes with a cookbook with so many recipes I am so excited to try out.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Pineapple and Mango Granita
Ingredients
- 2 limes, juiced
- 1/3 cup granulated sugar
- 1 pineapple, peeled, cored, and sliced
- 2 mangos, peeled, pitted, and chopped
Instructions
- Blend the lime juice, sugar, pineapple, and mangos until pureed.
- Pour all ingredients into a 9 x 9-inch baking dish. Cover it with plastic wrap and freeze for 2 to 3 hours.
- Freeze for two to three hours and gently scrape the top layer with a fork. Repeat every two hours until all of it has been scraped.
- Scoop into ramekins or pretty glasses, add a sprig of mint or seasonal fruit for garnish, and enjoy.
Notes
- You could use lemons instead of limes.
- For an adult version, add a splash of tequila or coconut rum.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Written by Yvette / Photos by Yvette
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what wouldn’t i make
i want a blender that can make nut butters, nut milks
but i would make that awesome looking granita, makes me wish for hot summer days !!!
I would love to win this for my friends. Their 2 year old son is disabled and they have trouble keeping his weight up. They’ve been saving for a blendtec but giving them one would be so much cooler!