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Home| Tropical Fruit Granite with a Champagne Splash
Tropical Fruit Granite with a Champagne Splash
Tropical Fruit Granite with a Champagne SplashTropical Fruit Granite with a Champagne Splash

This simple granite, fragrant with mango and passion fruit, is perfect for people who like frozen deserts but donít have, or donít want to bother with, an ice cream machine. To make it, you prepare a puree, freeze it overnight on a tray, scrape it into tuile or pretty dishes, and thatís it. The secret ingredient in this, if there is one, is Champagne; it provides a burst of sophisticated flavor that people really love. (You could, however, omit it, in which case the granite will freeze a bit harder.) Serve this to end a meal of rich dishes, or between courses as a palate cleanseróitís light and refreshing


8 passion fruits or the juice of 3 limes
2 mangoes, peeled, 1 1/2 chopped roughly, 1/2 sliced thinly, for garnish
2 cups fresh orange juice
1/2 cup Blanc de Blanc or other Champagne
Zest of 2 oranges, 1 tablespoon reserved for garnish
4 tuile bowls



1. Cut the shell tip from each passion fruit and scrape the pulp into a sieve placed over a bowl. Using a rubber spatula, press down on the pulp to extract the juice in the bowl. Discard the pulp and seeds.

2. Place the chopped mango in a food processor and puree until very smooth. Add the passion fruit juice (or lime juice), orange juice, wine, and orange zest, and pulse twice to incorporate. Transfer the mixture to a 10x10 inch pan. Freeze overnight.

3. If using tuile bowls, with the side of a fork, scrape a small amount of the granite onto the centers of 4 plates and top with the bowls (the granite will anchor them). Scrape additional granite into the bowls. Alternatively, scrape granite into serving dishes. Garnish with the mango slices and reserved orange zest and serve.

 Ming's Tip: Passion fruit is available year-round. Look for specimens that are large and heavy, a sign that they're filled with pulp. The fruit should be relatively soft and sound sloshy when shaken.

Copyright 2013 Ming Tsai