MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Mango Granita
 Categories: Beverages, Indian
      Yield: 4 Drinks
 
      1 lb Green mangoes (6 to 7 sm)
           Water; for boiling the
           - mangoes
    3/4 c  Granulated sugar;
           - or to taste
    3/4 c  Water
      5    Fresh mint stems and leaves;
           - up to 6
      1 sm Green chili; seeds and veins
           - removed
  1 1/2 tb Fresh lime juice;
           - or to taste
      1 tb Fresh lemon juice;
           - or to taste
  1 1/2 ts Black salt (kala namak);
           - reduce amount if the
           - mangoes are really tart
    1/4 ts Regular salt; or to taste
 
  Wash the mangoes. Bring the water to a rolling boil in a pot and add
  the whole mangoes. Let boil on high heat for 5 to 8 minutes or until
  the skin turns pale and they are slightly soft to touch. Take care
  that the mango skins do not break open. Take the mangoes out of
  boiling water and leave to cool off.
  
  Once cooled, peel off and discard the skins. The skin will separate
  in a squeeze.
  
  While the magpies are boiling, in another small pot, combine sugar and
  water and place over medium heat, cook, stirring occasionally, until
  sugar is completely dissolved. Remove from the stove, immediately add
  the mint stems and leaves and leave aside to steep for about 3 to 5
  minutes. Do not leave for too long else the syrup will turn bitter.
  Strain the syrup through a sieve and let cool down.
  
  Transfer the mango flesh and green chili, if using, to a blender and
  pulse to smooth. Take out in a large bowl and add the mint simple
  syrup, lime & lemon juice, black salt, and salt to taste to it. Mix
  to combine. Strain through a sieve to a smooth mixture.
  
  Pour mixture into a 11x7" glass pan. Cover and let freeze for 1-1/2
  hour uncovered. Scrape the icy edges with a fork. Freeze again.
  Scrape every 45 minutes until completely frozen, about 6 to 8 hours.
  Remove from freezer every hour or so; scrape with a fork until
  fluffy. Once semi-solid ice crystals are formed, scrape until fluffy.
  Cover tightly and freeze.
  
  Can be made 1 day ahead. Keep frozen.
  
  Scrape granita into bowls and serve garnished with lime wedges and
  mint. Dust with a pinch of chaat masala or black salt just before
  serving (optional).
  
  Recipe by sanjuro
  
  Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
  green-mango-granita.txt>
 
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