Strawberry Mango Granita

• 3/4 cup sugar
• 1 pint strawberries
• 1 None large ripe mango
• None None Small butter cookies, to serve (optional)

1. Place the sugar and 1 cup water in a heavy-based pan. Heat, stirring, until the sugar has dissolved. Bring to a boil; boil rapidly for 3 mins until slightly syrupy. Remove from the heat; leave until completely cool.
2. Wipe strawberries; remove stalks. Roughly chop strawberries if they are large. Place in a food processor. Cut mango away from either side of pit. Score flesh into chunks. Cut away from skin; add to food processor. Blend until completely smooth.
3. Whisk the strawberry-mango puree into the cooled sugar syrup. Pour the mixture into a rigid freezer-proof container. Freeze the mixture for about 2 hrs until beginning to freeze around the edges but still soft in the middle.
4. Working quickly, break up the semi-frozen mixture with a fork; mix well. Return to the freezer for another 2 hrs until frozen but not completely solid. Spoon into glasses. Serve immediately with cookies, if desired.

sugar, strawberries, mango, butter cookies

Taken from recipes-plus.com/api/v2.0/recipes/28180 (may not work)