(Mango & ginger are made for each other, esp when served as fine ice crystals. It’s a party starter, as it grinds frozen mango with ginger & basil into a granita.)
Serves – 4
Prep time – 10 mins
Freezing time – 4 hours

Mango juice – 3 cups
Roasted cumin – 1 tsp
Salt – a pinch
Ginger chopped – 1 tsp
Basil – few leaves
Lemon — 2 nos
Khus syrup – 2 tbsp
Mint leaves – for garnish

Place all the ingredients in a mixer grinder jar and blend it. Remove and pour in an ice cube tray. Keep in deep freezer till it is completely frozen. Remove from the freezer and take out the frozen juice cubes and add it straight to the blender jar. Immediately using the pulse option blend it until it crushes into finer ice crystals. Remove the lid and using a large spoon scoop out the granita into a chilled ice cream glass. Drizzle Khus syrup and garnish with mint leaf. Serve immediately.