# Directions:
01 - In a small saucepan, combine ⅓ cup granulated sugar and ¾ cup water. Warm over low heat, stirring constantly until sugar dissolves completely. Remove from heat and allow to cool to room temperature.
02 - Add diced mangoes, cooled sugar syrup, 2 tablespoons fresh lime juice, and a pinch of sea salt to a blender. Blend until the mixture achieves a completely smooth consistency with no visible fruit pieces remaining.
03 - Pour the blended mango mixture into a shallow, freezer-safe baking dish, ensuring even distribution across the bottom.
04 - Place the baking dish in the freezer for 30 to 45 minutes until the edges begin to solidify while the center remains partially liquid.
05 - Using a fork, scrape the frozen edges toward the center of the dish, breaking up ice crystals. Return to the freezer and repeat this scraping process every 30 minutes for approximately 3 to 4 hours total until the entire mixture transforms into light, fluffy ice crystals.
06 - Fluff the granita with a fork to separate crystals. Divide immediately into chilled glasses or bowls and serve without delay for optimal texture and temperature.
