Strawberry & Mango Granita

I’m an ardent tea lover. When I say ‘ardent tea lover’, I’m talking about the type of person who would make sure the teabags were saved from a sinking ship; if I had to take just a couple of items to a desert island, my tea would be one of them. I have an impressive range of teas in my cupboard, ranging from your standard ‘builder tea’ through to some gorgeous fruit, green and flavour variants – if there’s one thing you can be sure of at my house, it’s that I have a tea for you!

So, when Bell Tea asked me to come on board and create a recipe with them to celebrate their 120th birthday (I know, right? That in itself tells you everything you need to know; any product that can survive for 120 years has to be great), my question wasn’t, ‘What can I make?’ – it was ‘how many ideas do you want?

The whole range of Bell Teas are pretty delicious, but some of my favourites are in their White Tea range. Not quite as full on as some green teas can be, the white teas are delicately fragranced, but taste really refreshing too. I particularly like the Strawberry and Mango flavour, which is why I chose it to make this recipe for Strawberry & Mango Granita. Not only does it add extra flavour to the granita; it also helps give it extra fragrance. Smells just like summer.

Strawberry & Mango Granita

Ready in 20 minutes (excluding freezing). Serves 4-6.


  • 3 Bell Strawberry & Mango White Tea teabags
  • 400g fresh strawberries
  • 160g mango (fresh or frozen)
  • 3 drops peppermint essence (optional)
  • ½ cup golden sugar
  • Fresh mint, to serve


Place Bell Strawberry & Mango White Tea teabags into a heatproof jug with 2 cups boiling water. Steep for 5-10 minutes, remove teabags, and allow to cool.

Meanwhile, blend strawberries, mango, peppermint essence (if using) and golden sugar until smooth. Add cooled strawberry and mango tea and blitz for a few more seconds.

Pour mixture into a clean tray or storage container and freeze for an hour. During freezing, scrape mixture with a fork to break up the ice, pulling crystallised fruit into the centre. Repeat several times, until granita is fully frozen (approx. 3 hours or overnight).

To serve, rake fork through granita to break it up and serve immediately, topped with fresh fruit and a sprig of fresh mint.