Strawberry Mango Granita - cooking recipe

Ingredients

3/4 cup sugar
1 pint strawberries
1 None large ripe mango
None None Small butter cookies, to serve (optional)

Preparation

Place the sugar and 1 cup water in a heavy-based pan. Heat, stirring, until the sugar has dissolved. Bring to a boil; boil rapidly for 3 mins until slightly syrupy. Remove from the heat; leave until completely cool.
Wipe strawberries; remove stalks. Roughly chop strawberries if they are large. Place in a food processor. Cut mango away from either side of pit. Score flesh into chunks. Cut away from skin; add to food processor. Blend until completely smooth.
Whisk the strawberry-mango puree into the cooled sugar syrup. Pour the mixture into a rigid freezer-proof container. Freeze the mixture for about 2 hrs until beginning to freeze around the edges but still soft in the middle.
Working quickly, break up the semi-frozen mixture with a fork; mix well. Return to the freezer for another 2 hrs until frozen but not completely solid. Spoon into glasses. Serve immediately with cookies, if desired.