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Nutrition Facts

Instructions

• STEP 1

  Wash, dry, peel, and slice mango flesh away from the pit, starting with the flat sides; roughly chop and place in a blender.

  • 1 mango

• STEP 2

  Wash, dry, and juice lime into the blender.

  • 1 lime

• STEP 3

  Add almond milk, sugar, vanilla, and spices to the blender; blend on high for several minutes until smooth.

  • 8 fl oz (1 cup) almond milk, unsweetened
  • ⅓ cup granulated sugar
  • ½ tsp vanilla extract
  • ⅛ tsp cardamom, ground
  • ⅛ tsp cinnamon, ground
  • ⅛ tsp salt

• STEP 4

  Transfer mango purée to a small baking dish. Cover with plastic wrap and place in the freezer. Let chill until completely frozen, about 8 hours (or overnight).

• STEP 5

  Once the purée is completely frozen, remove from the freezer. Using a fork, scrape the ice from end to end, to form shards. Re-cover with plastic wrap and return to the freezer until ready to serve.

• STEP 6

  Just before serving, roughly chop pistachios.

  • ¼ cup pistachios, unsalted

• STEP 7

  To serve, divide granita between bowls and top with pistachios. Enjoy!