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Prep: 10 minutes; Cook: 30 minutes, plus freeze time.

Recipe Is: Meatless, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium

Ingredients

  • Tropical Granita:
  • 1 vanilla bean, split lengthwise
  • 2 tablespoons granulated sugar
  • 1/2 cup pineapple juice, divided
  • 1/2 cup orange juice
  • 2 tablespoons passion fruit juice
  • French Meringue:
  • 3 egg whites
  • 6 tablespoons granulated sugar
  • 5 tablespoons sifted powdered sugar, divided
  • Sauce:
  • 2 tablespoons passion fruit juice
  • 2 cubed, peeled ripe mangoes
  • 1 tablespoon sugar (optional)
  • 1 thinly sliced, peeled mango

Nutritional Information

  • Calories per serving 178
  • Fat per serving 0.0g
  • Saturated fat per serving 0.0g
  • Monounsaturated fat per serving 0.0g
  • Polyunsaturated fat per serving 0.0g
  • Protein per serving 3g
  • Carbohydrate per serving 44g
  • Fiber per serving 2g
  • Cholesterol per serving 0.0mg
  • Iron per serving 0.0mg
  • Sodium per serving 31mg
  • Calcium per serving 17mg
  • Calories per serving 178
  • Fat per serving 0.0g
  • Saturated fat per serving 0.0g
  • Monounsaturated fat per serving 0.0g
  • Polyunsaturated fat per serving 0.0g
  • Protein per serving 3g
  • Carbohydrate per serving 44g
  • Fiber per serving 2g
  • Cholesterol per serving 0.0mg
  • Iron per serving 0.0mg
  • Sodium per serving 31mg
  • Calcium per serving 17mg

How to Make It

Step 1

Granita: Scrape vanilla bean seeds into bowl. Add sugar; mash with fork.

Step 2

In a small saucepan, warm 1/4 cup pineapple juice and sugar mixture until sugar is melted. Cool.

Step 3

Combine mixture with remaining juices; freeze overnight in shallow pan. Remove from freezer 5C10 minutes before serving. Rake with fork to serve.

Step 4

Meringues: In a medium bowl, whip egg-whites, gradually adding 6 tablespoons sugar; beat until stiff peaks form. Fold in 3 tablespoons powdered sugar with spatula.

Step 5

On the parchment-lined baking sheet, spoon meringue into 6 mounds; sprinkle with remaining powdered sugar.

Step 6

Bake at 250o until crust forms but center is soft, about 25 minutes.

Step 7

Cool, transfer to an airtight container, and put within the freezer until available, as much as 30 days.

Step 8

Sauce: Combine the passion juice and cubed mango with sugar (if needed) inside a blender; add water if mixture is too thick. Place a swimming pool of sauce onto each of 6 dessert plates. Place meringue along with sauce. Drape mango slices around the plate, and add a small scoop of granita. Serve immediately.