Tropical Citrus Granita


1 can Mango Punch frozen concentrate, mixed with 2 cans water
2-200mL tetra boxes of Tropical Orange 100% Juice.
Coconut Cream
¼ cup sugar
¼ cup water
1 ¼ cups coconut water
1 cup canned coconut cream


Stir together the orange juice, mango punch and water. Pour into large shallow glass baking dish.
In small saucepan (or a small microwave bowl) heat water with sugar until dissolved. Whisk together with coconut water and coconut cream. Pour into shallow glass baking dish.
Place both dishes in the freezer for 2 hours. Remove from freezer, scrape edges and mix with a fork. Return to freezer, scraping every hour until no liquid remains, 6-7 hours total. Layer fruit granita on bottom of glass, followed by coconut mixture, and another layer of fruit granita on top. Garnish with tropical fruit.
Per approx. 1 1/2 cups (12 oz.) serving: about 267 cal, 2 g pro, 9 g total fat (8 g sat. fat), 48 g carb (2 g dietary fibre, 45 g sugar), 0 mg chol, 91 mg sodium, 262 mg potassium. % RDI: 1% calcium, 3% iron, 115% vit C, 4% folate.


Canadian summer heat can reach tropical heights, so why not take the whole family on an easy island getaway with a Tropical Citrus Granita? Much less expensive and labour intensive than an actual trip down south, this fun mango and coconut frozen delight – developed by Minute Maid in partnership with the Canadian Living Test kitchen – will make everyone smile on a hot day. If you enjoy this creation, check out other summertime-inspired recipes at


Makes 6 servings


Wednesday, October 23, 2013 - 8:34am


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