📖 Instructions

1. First things first: let's get those mangoes ready. Peel and chop 2 ripe mangoes into chunks and then set them aside. We're looking for that gorgeous, vibrant color and the most exquisite juicy sweetness!
2. Next, let's tackle the chili. Carefully remove the stem and seeds from 1 small red chili (use gloves if you're sensitive to chili heat!). Finely chop the chili, setting aside about 1/4 for garnish later. Remember, a little chili goes a long way!
3. Now for the kombucha! Pour 1 cup of your favorite kombucha into a blender. I love using a lightly sweet, fruity flavor but really, the flavor profile is entirely up to you!
4. Toss in the chopped mango pieces into the blender along with the finely chopped chili. Add 1/4 cup of simple syrup (adjust to taste). Blend until completely smooth. It might take a few stirs to fully incorporate the mango.
5. Strain the mixture through a fine-mesh sieve to remove any pesky fibers or seeds from the chili. We want an unbelievably smooth texture for this icy treat.
6. Pour the mixture into a freezer-safe container, spreading it out evenly. This is crucial, as a thin layer helps it freeze faster and more evenly, preventing gigantic ice chunks.
7. Pop it in the freezer! Let it sit for about 30 minutes, then take it out. Use a fork to scrape the icy crystals formed on the surface. This is the magic step that makes the granita so refreshing!
8. Repeat this step every 30 to 45 minutes, scraping the granita, making sure the entire mixture gets a good break-up.
9. Once the granita has reached your desired icy texture (usually after about 2 hours), give it a final scrape and let it sit in the freezer until ready to serve.
10. When you're ready to serve your masterpiece, sprinkle a few remaining chili flakes and some chopped fresh mint for that perfect finishing touch. You'll be obsessed!