Chanterelle Mango Granita

  • Preparation: 1 hr
  • Cooking:
  • Portions: 8


     4 very ripe mangoes (600g of edible flesh)

    45g chanterelle powder

    65g cane sugar

    1 lemon, juiced

    300ml water


Peel the mangoes, remove the pit and put them in a blender.

In a saucepan, mix together the sugar, chanterelle powder and water. Bring to a boil and hold for 2 minutes.

Add the chanterelle syrup and lemon juice to the blender and blend until a homogeneous mixture is obtained.

Place mixture in an ice cream maker until frozen, or simply place in the freezer. 

Serve with fresh mint leaves. 

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