This delightfully zingy, melt-in-your-mouth fruit ice with an extra fruity layer of jelly, is perfect for summer entertaining.
- 1 To make the granita; Add boiling water to the Aeroplane Pineapple Flavoured Jelly crystals in a medium bowl; stir for 2 minutes until completely dissolved. Stir in remaining ingredients. Pour into a plastic wrap lined, 20cm square pan and place in the freezer for an hour. Remove from freezer and scrape edges and surface with a fork creating small ice crystals. Return to freezer scraping occasionally with a fork continuing to form ice crystals, until completely crystalised & frozen. Set aside in the freezer.
- 2 For the jelly cups; place the mango slices with syrup in a food processor bowl and process for 2-3 minutes until a smooth liquid. In a jug combine the mango jelly crystals and boiling water, stirring to thoroughly dissolve crystals, followed by iced water. Pour jelly liquid into processed mango mixture while processor in motion.
- 3 Divide mixture between serving glasses leaving a generous space for the granita to be spooned on top. Cover with plastic wrap and refrigerate until set firm (approx. 3 hours) and ready to serve.
- 4 To serve; loosen the granita mixture with a fork and spoon over jelly cups.