Directions

1. 1

   In a saucepan over medium heat, combine 1 cup of water with 2 tablespoons of the cane sugar. Bring to a boil, stirring until the sugar dissolves completely. Pour in the coconut milk and stir well to combine. Reduce heat to low and simmer gently for 10 minutes, stirring occasionally, until the mixture thickens slightly.

2. 2

   Remove the saucepan from heat and allow the coconut mixture to cool to room temperature. Once cooled, transfer it to a freezer-safe container with a tight-fitting lid.

3. 3

   Place the container in the freezer overnight or for at least 8 hours. Every hour during the first 4–6 hours, remove the container and vigorously stir the mixture with a spoon to break apart any ice crystals as they form, working from the edges toward the center. This creates the characteristic light, icy texture of granita. If the mixture becomes one solid block before you can stir it, simply break it into chunks and pulse briefly in a blender just before serving until you reach a shaved-ice consistency.

4. 4

   While the granita freezes, prepare the mango sauce. Slice the ripe mango flesh away from the pit and peel off the skin. Place the mango flesh, the remaining 1 tablespoon of cane sugar, the lime juice, and lime zest into a blender. Blend on high speed until completely smooth and no fibrous pieces remain. Transfer the sauce to an airtight container and refrigerate until ready to serve.

5. 5

   To serve, divide the coconut granita between two chilled bowls or glasses. Drizzle the chilled mango sauce generously over the top and serve immediately.