Chanterelle Mango Granita
4 very ripe mangoes (600g of edible flesh)
45g chanterelle powder
65g cane sugar
1 lemon, juiced
Peel mangoes, remove pit and put the flesh in a blender.
In a saucepan, mix together the sugar, chanterelle powder and water.
Bring to a boil and hold for 2 minutes.
Add the chanterelle syrup and lemon juice to the blender and blend until a homogeneous mixture is obtained.
Place mixture in an ice cream maker until frozen, or simply place in the freezer.
Serve with fresh mint leaves.