Recipes

Hibiscus Mango Granita

Jun 18, 2026 Hibiscus Mango Iced
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This Hibiscus Mango granita from Karlee Flores of Olive & Artisan is all about that unmistakable warm‑weather feeling. Made with Hibiscus Mango Iced Tea, it has a delicate, fluffy texture bursting with flavor. Whether you’re cooling off after tanning by the pool or winding down after an afternoon in the garden, this granita is the prettiest (and most refreshing) way to beat the heat.

Hibiscus Mango Granitas

Ingredients

  • 1 Hibiscus Mango Sachet
  • 2 cups hot water
  • ½ cup fresh mango, cubed
  • ¼ cups sugar

Crème Fraîche Whipped Cream:

  • 4 ounces crème fraîche
  • ¼ cup powdered sugar
  • 1 cup whipping cream
  • 2 teaspoons vanilla bean paste

Directions

  1. In a large liquid measuring cup, add the hot water to one Hibiscus Mango Sachet and brew for 5 minutes. Remove the sachet and add the sugar and fresh mango. Using an immersion blender, puree until no longer chunks of mango remain.
  2. Pour into a small glass tray, no larger than 5x5. Cover and place in the freezer for 1 hour. After the first hour, the corners of the tray will start to freeze, mix and place back in the freezer. Every 45 minutes or so, remove from the freezer and mix with a fork until the mixture is completely frozen and starts to look like a slushy. This should take about 4-6 turns depending on the freezer and the size of tray. Leave in the freezer overnight.
  3. In a medium bowl, whisk the creme fresh, powdered sugar, whipping cream, and vanilla bean paste just until soft peaks.
  4. Before serving, remove from the freezer and scrape with a fork until fluffy again. Layer with the creme fresh whipped cream.
Shop No. 42 Hibiscus Mango