Mango Chili Granita

Ingredients:

• 3/4 cup sugar
• 2 tbsp. mango nectar
• 1 ripe mango, peeled and diced
• Juice of 2 limes
• Ground ancho pepper, for sprinkling

Preparation:

1. In a medium saucepan, combine the sugar with 1/2 cup water and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute. Transfer to a blender and let cool completely.
2. Add the mango nectar, mango cubes, lime juice, and a pinch of salt to a blender and blend until smooth. Strain the puree through a fine-mesh sieve into a 20cm square stainless steel or glass baking dish.
3. Freeze until ice crystals begin to form around the edges, about 45 minutes. Scrape the crystals with a fork, moving them toward the center of the pan, and return to the freezer. Scrape the granita every 30 minutes until completely set, about 4 hours. Serve sprinkled with chili.