No Fuss Mexican Ice (Raspado)

• 1/4 water
• 1/4 sugar
• 3 cups roughly chopped fresh strawberries
• 2 mangos, peeled and roughly chopped
• 1 tablespoon orange zest
• 2 serrano chiles, seeds and veins removed, diced

1. Syrup: In a small pot, bring the water and sugar to a boil over medium-high heat.
2. Cook, stirring constantly, until the sugar is completely dissolved.
3. Remove from the heat and cool slightly.
4. Raspado: Add the strawberries, mango, orange zest, chiles, and simple syrup to a blender and blend until smooth.
5. Cool completely.
6. Pour the mixture into a 9 by 13-inch pan.
7. Freeze until firm, at least 8 hours or overnight.
8. Scrape with a fork and spoon into small glasses or cups and serve immediately.

water, sugar, fresh strawberries, orange zest, serrano chiles

Taken from www.foodnetwork.com/recipes/marcela-valladolid/no-fuss-mexican-ice-raspado-recipe.html (may not work)