Mango granite is served inside an ice globe and topped with a frozen disc made of pomegranate juice in this unique and daring recipe that requires only a few simple ingredients and a few tools including a round balloon and a tile or slate rock. You also need a freezer with ample space, enough to accommodate the ice globe and the slate rock, as well as the frozen mango juice inside a container and the pomegranate juice set on a tray.
The mango juice is combined with sparkling water to give it a bright and refreshing flavor. Once the mango mixture has frozen, it is scraped with a fork to make fine crystals. To make it easier to scrape off the ice with a fork or other sharp object, use a container with a wide opening. The frozen pomegranate juice will be cut into a disc to top the ice globe so you need a flat container or tray for freezing it in. The sheet should be thin enough so that you can slice into it but thick enough so that it holds together long enough for serving to guests.
Preparing this dessert requires swiftness since the ice will melt easily if you work on it too long. If it is too hot in the kitchen or the working area, the ice might melt before you serve it to guests. Making the ice globe requires care and delicate handling. When the globe has frozen in the outer edges, the bottom will be cut into and the center is hollowed out. This means that you don’t want to freeze the globe to the core since the core will be used for placing the mango crystals. When placing the globe in the warm pan for trimming the edges, make sure that the fire in the oven is turned off. Warm the pan for a bit on the oven and then place it on a safe surface before you place the ice globe in it.
Ottawa Marriott Hotel.