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Pineapple and Mango Granita

By Yvette Marquez

5 (1 rating)

811

Updated Apr 16, 2025, Published Mar 20, 2013

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.

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5 (1 rating)

Pineapple and Mango Granita

By Yvette Marquez

Total Time: 10 minutes mins

Yield: 10 to 12 servings

Prep: 10 minutes mins

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The name granita sounds fancy but its pretty much a slushy. To make a granita all you have to do is blend a fruit, pour the fruity liquid into a dish, and let it freeze. Use a fork to occasionally scrape the icy mixture. Here’s my tropical version – This color is sunny, the tropical flavors shine, and it just sings ajua!

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Ingredients 

1x2x3x

• ▢ 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

Calories: 91kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 154mg | Fiber: 2g | Sugar: 20g | Vitamin A: 410IU | Vitamin C: 55mg | Calcium: 15mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @muybuenocooking or tag #muybuenocooking!

Written by Yvette / Photos by Yvette