Mango Jelly with Pawpaw Granita

And now… dessert!  Light, tropical and cool – which worked very well on a hot summer’s day!

Serves 4

 

Mango Jelly

2 x sachets WL jelly (Granadilla)

125ml boiling water

3 x mangos, peeled and liquidised

 

Make jelly by adding 125ml to 2 sachets jelly.  Stir until dissolved.  Pour in individual dessert containers.  Put in fridge to set.

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Pawpaw Granita

(adapted from recipe in Your Family Magazine – Jan 2015)

1 large pawpaw (about 300 – 400g)

100ml undiluted Passionfruit flavour Slimsy Lite

 

Liquidise pawpaw and Slimsy mix.  But in metal bowl and freeze until icy around edges (about 30 minutes).  Stir, using a fork, the iced portions into the middle of the bowl.  Put back in freezer and continue to stir every 30 min or so until all is frozen.  Scrape granita into flaky crystals and serve on top of set Mango Jelly.  This is great on it’s on as well!

 

Serve with fresh mint leaves

 

 

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