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Mexican Desserts

Slide 6 of 10

Grapefruit Granité with Mangoes and White Rum Mojito

Unlike traditional granita, which is stirred frequently as it freezes so that light ice flakes form, Jacques Pépin freezes his granité in a block until it is completely firm, then softens it in the fridge until it’s slightly slushy before scooping it into bowls. The sauce for his light, tropical dessert is a riff on the mojito, the minty cocktail.

slideshow  More Granitas

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