Preparation

• Cut the mango flesh away from the pit and chop coarsely into 1-inch pieces; you should have 2 to 2-1/2 cups packed fruit. In a food processor, combine the mango and lime zest. Process until completely smooth, 1 to 2 min., stopping to scrape down the sides with arubber spatula as needed. Transfer the purée to a medium bowl and add the water, sugar, and lime juice. Stir with a large spoon or whisk until the sugar has thoroughly dissolved.
• Pour the purée into a 9-inch-square shallow baking pan. This pan size works best because it provides a large surface area, a key point in speeding up the freezing process. To further hasten freezing, use a metal pan (metal conducts cold well).
• Put the pan in the freezer and stir every 30 minutes, being sure to scrape the ice crystals off the sides and into the middle of the pan, until the mixture is too frozen to stir, about 3 hours, depending on how cold your freezer is (some granitas can freeze in as little as 1 hour). Use a large dinner fork to stir and scrape; the tines are perfect for breaking up ice crystals.
• 用塑料盖住锅，冷冻过夜。准备食用格兰尼塔岛时，将叉子放在盘子的顶部，然后将其朝行朝您拉动，从左向右移动，然后旋转锅。将剃光的冰上雕S雕像，并填充您的冷藏眼镜或碗。