Passion Fruit and Mango Granita

Chile Syrup, Vegan Chantilly, Fresh Passion Fruit, Sea Salt

Pastry Chef Amanda Perdomo of Cool World | Brooklyn

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Adapted by StarChefs | March 2023

INGREDIENTS

Granita:
500 grams mango purée
300 grams passionfruit purée
Salt
Sugar

Chile Syrup:
250 grams sugar
3 serrano chiles, seeded
Hot sauce 
Citric acid 
1½ ounces smoked habanero liqueur
Dehydrated mango

Vegan Chantilly:
2 cups vegan cream
50 grams sugar
Salt

To Assemble and Serve:
Chopped fresh passionfruit
Maldon sea salt

METHOD

For the Granita:
In a large bowl, combine mango and passionfruit purée. Season with salt.  Add sugar until the mixture reads 24 brix on a refractometer. Transfer to an airtight container and freeze overnight.

For the Chile Syrup:
In a saucepot over medium heat, come sugar and 250 grams water. Cook until sugar is fully dissolved. Add chiles to syrup and let steep until mixture has completely cooled. Taste and season with hot sauce and a few pinches of citric acid. Add liqueur and dehydrated mango; stir to combine. Transfer to an airtight container and let steep overnight. The next day, strain, bottle, and refrigerate 

For the Vegan Chantilly:
In the bowl of a stand mixer fitted with a whisk attachment, whip vegan until light and fluffy. Add sugar and a pinch of salt. Mix to combine. Set aside. 

To Assemble and Serve:
Scrape generous amount of Granita into the bottom of a small serving bowl. Top with fresh passionfruit and a large dollop of Vegan Chantilly. Finish with a drizzle of Chile Syrup and sprinkle of salt.

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