Mango Grantia

Specialities:

Waterfront Ballroom
Weddings
Corporate and Private Parties
Catering / Delivery
Special Events
Galas
Custom Kitchen Design & Products
Indoor and Outdoor Dining
Take Out/Curb-side To Go
Late Night/Bar Menu
Live Music
Happy Hour
Culinary Travel
Kosher Catering

MANGO GRANITA
With Poached Pear & Blackberry Coulis

©Chef Paul Mattison Recipe 2005

Mango Granita

Ingredients:
Ripe Mangos
Sugar / Simple Syrup
Lemon / Lime

Procedure:
Puree Mangos with Simple Syrup (thin with water if needed)
Freeze in bowl, stirring every 20 minutes

Poached Pear

Ingredients:
Port Wine
Cinnamon Sticks
Water
Sugar
Cloves
Lemon
Orange Juice / Zest

Procedure:
Peel Pears
Season
Poach until Soft

Blackberry Coulis

Ingredients:
Blackberries
Butter
Sugar
Water

Procedure:
Combine Blackberries, Sugar, Butter in Water
Cook until Sugar is dissolved
Puree
Strain