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In an 8" square glass dish, stir together the grapefruit juice, honey and grenadine. Freeze the mixture until solid, at least 3 hours. Meanwhile, in a food processor, combine the mint leaves, sugar, rum, and lime juice and puree. Refrigerate the mojito.
About 30 minutes before serving, transfer the granite to the refrigerator to soften. Cut each mango half lengthwise into thin slices. Pout the mojito into shallow bowls. Fan out the mango slices in the bowls and top with large scoops of the granite. Garnish with the mint sprigs and serve.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 209 | ||
Calories from Fat: 17 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 58.8mg | 18 % | |
Sodium 28.7mg | 1 % | |
Potassium 476.4mg | 13 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 44.9g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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