No Fuss Mexican Ice (Raspado)
- Level: Easy
- Yield: 8 servings
- Total: 8 hr 13 min
- Prep: 10 min
- Inactive: 8 hr
- Cook: 3 min
Ingredients
Syrup:
1/4 water
1/4 sugar
Raspado:
3 cups roughly chopped fresh strawberries
2 mangos, peeled and roughly chopped
1 tablespoon orange zest
2 serrano chiles, seeds and veins removed, diced
Directions
- Syrup: In a small pot, bring the water and sugar to a boil over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved. Remove from the heat and cool slightly.
- Raspado: Add the strawberries, mango, orange zest, chiles, and simple syrup to a blender and blend until smooth. Cool completely. Pour the mixture into a 9 by 13-inch pan. Freeze until firm, at least 8 hours or overnight.
- Scrape with a fork and spoon into small glasses or cups and serve immediately.