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
- 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
- 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!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.