Ingredients Fruits Grapefruit Grapefruit Granité with Mangoes and White Rum Mojito Be the first to rate & review! 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. More Frozen Desserts By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 35 mins Yield: 4 Ingredients 2 1/4 cups fresh pink grapefruit juice (from 2 large grapefruits) 3 tablespoons honey 1 tablespoon grenadine 1/2 cup mint leaves, plus 4 mint sprigs for garnish 3 tablespoons sugar 1/4 cup white rum 3 tablespoons fresh lime juice 2 ripe mangoes, peeled and cut into 4 halves Directions In an 8-inch square glass dish, stir together the grapefruit juice, honey and grenadine. Freeze the mixture until solid, at least 3 hours. Meanwhile, in a food processor, combine the mint leaves, sugar, rum and lime juice and puree. Refrigerate the mojito. About 30 minutes before serving, transfer the granité to the refrigerator to soften. Cut each mango half lengthwise into thin slices. Pour the mojito into shallow bowls. Fan out the mango slices in the bowls and top with large scoops of the granité. Garnish with the mint sprigs and serve. Make Ahead The granité can be frozen for up to 1 week. Rate it Print