Mango maki with lychee granita
Nothing like these mango maki with lychee granita to cap off your meal on a elegant touch.
1. Blanch the rice and drain. Bring the milk to a simmer with sugar and lime zest. Add the rice and leave to cook over low heat for 15 minutes. Set aside in the fridge.
2. Peel the mango, cut lengthwise to have strips that are not too large. Set aside.
3. Mix the lychee pulp with 60 cl of water on a tray and place in the freezer. During the freezing time, mix often and scrape with a fork to obtain crystals.
4. Spread the rice mixture on a cling film at about 5mm thickness. Place the mango strips in the middle and roll it up. Place in the freezer for 1 hour.
5. Remove the rice mixture at least 2 hours before serving to allow it to thaw. Cut into 12 pieces and dip in the melted chocolate. Place the maki with the granita on the side in a glass.
Photo credit: Sucré Salé
