This cucumber lime granita with spicy mango kick is totally vegan, gluten free and a total refresher on a hot Summer day.
It’s getting hot in “herre”. Okay, I’m not taking anything off, let’s be honest here. I’ll keep it PG. But I will make myself something cold, icy, refreshing and ideally low in calories. I mean, I love ice cream, but there’s only so much this tummy can take. This cucumber lime granita with a little spicy mango kick totally fits the bill.
Cucumber Lime Granita 101
If you’re not in the loop on the granita front, it’s kind of a cross between a slushy and a snow cone. You still want some icy bits, but it’s flavourful all the way through- not just where the fake food coloured syrup falls. My cucumber lime granita is low in added sugar, vegan, gluten free and incredibly satisfying.
It starts with the naturally refreshing base of cucumber, bumped up with a wicked hit of fresh tangy lime juice, sweetened with ripe mango and agave and soothed with aromatic mint. Then we get the real kicker- the jalapeno. If you want to really entertain your senses without a ton of sugar, add a full jalapeno to the part (ribs, seeds and all) and dig in.
Feeling a little adventurous? Why not make adult snow cones by throwing a few shots of rum or vodka in the mix after it’s frozen. Now that sounds like a refreshing treat.
What are your favourite cool Summer desserts? Have you tried making this cucumber lime granita? Can you handle the spicy mango jalapeno in there? Leave me a comment below with your low calorie healthy Summer dessert ideas!
Cucumber Lime Granita with Spicy Mango | Low Cal, Vegan & Gluten Free
Ingredients
- 3 large English cucumbers peeled and diced
- 1 cup mango
- 3/4 cup lime juice
- 1 jalapeno pepper with the seeds if you like it spicy
- 2 tbsp agave nectar
- 2 tbsp mint
Instructions
- Puree the ingredients in a food processor and transfer to a wide freezer-safe dish. Freeze until it becomes icy around the edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze the mixture again until totally frozen (about 2 hours), stirring the edges into center every 30 minutes.
- Using a fork, scrape the granita into flaky crystals and scrape into a bowl. Enjoy!
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Kalee says
This sounds so amazing! It’ll be perfect for summer get-togethers!!
Abbey Sharp says
Yes! So perfect
Jessica @Nutritioulicious says
Yes please! I’ll take dessert for breakfast any day. 🙂
Chrissy @ Snacking in Sneakers says
I’m all about the potatoes. All kinds – russet, red, blue, gold, sweet – they’re amazing! Versatile and delicious!
Carmy @ carmyy.com says
This looks like the perfect addition to a summer bbq!
Erin says
Yes please! These look amazing!
Sarah says
Looks delicious!
Angela says
This is my DREAM summer snack! Love the added cucumber. 😀
Summer Price says
This looks tasty. I make a watermelon limeade slushy with watermelon, lime & ginger. It is super good. I don’t think I would have ever thought to put jalapeno in a granita before. I will have to try it!
Abbey Sharp says
Yummy, that sounds amazing!!
Abbey Sharp says
Thanks for sharing my recipe!
Abbey Sharp says
Yes totally! Enjoy 🙂
Kristina @ Love & Zest says
I am feeling adventurous! I mean this looks so good! Everyone should want to try it out!
Vivian says
Hi, I subscribed to the newsletter, can I get this full meal plan? Thank you
Abbey Sharp says
Yes! It’s on the way 🙂