Mango-Chile Granita

Directions

1. 1
   Combine the sugar and 1/2 cup water in a medium saucepan and bring to a simmer over medium-high heat.
2. 2
   Cook, stirring occasionally, until the sugar dissolves, about 1 minute; transfer to a blender and let cool completely.
3. 3
   Add the mango nectar, cubed mango, lime juice and a pinch of salt to the blender and puree until smooth.
4. 4
   Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish.
5. 5
   Freeze until ice crystals begin forming around the edges, about 45 minutes.
6. 6
   Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
7. 7
   Serve topped with chile powder.
8. 8
   Photograph by Levi Brown