Mango and raspberry granita

Method

1. To prepare the mango granita; place the caster sugar and 200ml of water into a small saucepan on medium to low heat. Allow to come up to a simmer and stir, once the sugar has completely dissolved remove it from the heat and allow to cool down.
2. Place the cubed mango, lime zest, lime juice and 200ml of water into a kitchenAid blender or food processor. Blitz until it is a smooth consistency.
3. Pour in 200ml of the sugar water and blitz once more.
4. Pour the mango liquid into the 4 ice moulds and place into the freezer overnight or until frozen solid.
5. To prepare the raspberry granita; place the caster sugar and 200ml of water into a small saucepan on medium to low heat. Allow to come up to a simmer and stir, once the sugar has completely dissolved remove it from the heat and allow to cool down.
6. Place the frozen raspberries, lemon zest, lemon juice and 200ml of water into a KitchenAid blender or food processor. Blitz until it is a smooth consistency.
7. Pour in 200ml of the sugar water and blitz once more.
8. Pour the raspberry liquid into the 4 ice moulds and place into the freezer overnight or until frozen solid.
9. When you're ready to serve, attach the ice shaver attachment to a KitchenAid. Remove the frozen blocks from the moulds and pop them into the attachment, lock it in place. Place bowl underneath to catch the ice, turn the mixer onto speed 10. Repeat the process for the 2nd granita flavour.
10. Divide the raspberry yogurt between 4 bowls, spoon over the top each granita flavour. Garnish with fresh raspberries and mint leaves. Serve straight away.