Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Blend. Place 450 g mango flesh and 180 ml water in a blender or food processor. Pulse the mixture until it is completely smooth.
- 2
Strain. Pass the purée through a fine sieve into a bowl. Discard any fibres that remain in the mesh.
- 3
Sweeten. Stir in 70 g caster sugar and 1 tbsp lemon juice. Mix well until the sugar has fully dissolved into the mango liquid.
- 4
Freeze. Pour the mixture into 2 ice-cube trays. Place them in the freezer for at least 2 h until the cubes are solid.
- 5
Process. Place one layer of frozen cubes into the food processor and pulse 10-12 times. Stop when there are no large chunks left and the texture is icy.
- 6
Serve. Spoon the granita into chilled glasses and serve at once. Repeat the pulsing process for the remaining cubes as needed.
Storage
Keep the cubes in a freezer bag for up to 1 week and pulse them in the processor just before serving.
EU nutrition claims
- Low fat: 0.5 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.1 g saturated fat per 100 g, 0.7% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.01 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 79 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
17.6 g per serving
35.2 % of the 50 g daily maximum · 70.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender or food processor
- fine sieve
- bowl
- 2 ice-cube trays
- freezer bag
- chilled glasses
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 136 kcal |
| Protein | 0.9 g |
| Carbohydrate | 34.6 g |
| of which sugars | 32.9 g |
| of which free sugars | 17.6 g |
| Fat | 0.4 g |
| of which saturates | 0.1 g |
| Fibre | 1.8 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
