Ginger Basil Mango Granita
10 mins

Mango juice 3 cups
Roasted cumin 1 tsp
Salt as per taste
Ginger  1 tsp, chopped
Basil few leaves
Lemon 2 nos
Mint leaves for garnish 

Place all the ingredients in a jar and blend it. Remove and pour in an ice cube tray. Keep in deep freezer till it is completely frozen. Remove from the freezer and take out the frozen juice cubes and add it straight to the blender. Immediately using the pulse option blend it until it crushes into finer ice crystals. Remove the lid and using a large spoon scoop out the granita into a chilled ice cream glass. 

Garnish with mint leaf. Serve immediately.