Coconut Mangosteen Granita

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Candied Black Pepper Almonds Topping
Whole almonds 8 oz
Water 1 tsp
Sugar 1/2 tsp
Salt, to taste 1/2 tsp
Club House Pepper, Black Ground 1/8 tsp
Coconut Mangosteen Sorbet
Water 3 cups
Sugar 16 oz
Light corn syrup 3 oz
Thai Kitchen Coconut Milk 26 oz
Salt 1/8 tsp
Club House Peppercorn Mélange 1/2 tsp
Mangosteen, pureed 2 each
Lime, zested 1 each


This recipe was created for Club House for Chefs by: Meg Thompson, Chef of SRV in Boston, MA.

For the Coconut Mangosteen Granita Base: Heat water, sugar, corn syrup, salt and Peppercorn Melange until sugar is dissolved and mixture comes to a simmer. Turn off heat, pour mixture into a heat safe bowl and allow to cool to room temperature. Whisk in the Thai Kitchen Coconut Milk, lime zest and mangosteen puree. Let cool in your refrigerator for at least 4 hours or overnight.

For Freezing the Coconut Mangosteen Sorbert Granita: Use a metal dish or pan that will give you at least two inches of space from the top once you pour your granita base into it. Allow to freeze for 4 hours. Using a fork, scrape the base blending the frozen the bits. For every hour after, pull granita from freezer and scrape with a fork. As it freezes, it will get nice and icy but still remain creamy.

For the Candied Black Pepper Almonds Topping: Toss all ingredients together in a bowl. Lay on a lightly sprayed sheet tray and bake at 325 F for 10 to 12 minutes or until golden brown. Allow to cool. Once cooled, put the nuts into a Ziploc bag. Using the bottom of a heavy pot, or rolling pin, lightly press down on top of the nuts to break up. Set aside for serving.

For Serving: Scoop granita into individual bowls and top with candied black pepper almonds.

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