No Fuss Mexican Ice (Raspado)

Name: No Fuss Mexican Ice (Raspado)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT8H13M0.000S
Yield: 8 servings
Ingredients: 1/4 water; 1/4 sugar; 3 cups roughly chopped fresh strawberries; 2 mangos, peeled and roughly chopped; 1 tablespoon orange zest; 2 serrano chiles, seeds and veins removed, diced

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Level: Easy
Total: 8 hr 13 min

Prep: 10 min
Inactive: 8 hr
Cook: 3 min

Yield: 8 servings

Level: Easy
Total: 8 hr 13 min

Prep: 10 min
Inactive: 8 hr
Cook: 3 min

Yield: 8 servings

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.