Frozen Yogurt Granita with Fresh Mango Sauce

In a saucepan, bring the water and sugar to boil. Simmer for 3-4 minutes until the sugar is completely dissolved; let cool for about 10 minutes.

Whisk together the Greek yogurt, 1/3 cup of the simple syrup, and the vanilla. Take a quick taste; if you want it sweeter, then add a bit more simple syrup. If not, just pour the extra syrup into a container and save for later!

Pour the yogurt mixture into a glass baking pan, and place in the freezer. Every 20 minutes, use a fork to scrape the yogurt mixture until all of the liquid is frozen. Before you’re ready to serve, let the granita sit out for 2-3 minutes. Scrape the granita into bowls to serve and top with fresh mango sauce.

For the mango sauce, peel and dice the mango. Add the mango flesh and 1 tablespoon of orange juice to a food processor or blender and process/blend until completely smooth. Add orange juice in small increments as needed to adjust the consistency. Be careful how much orange juice you add at first; you want the sauce to still be thick and not runny—we’re just using the orange juice to get the blender/processor moving!