A summery treat for both big and little kids. For a variation, use any combination of seasonal berries in addition to the cherries when making the granita for a light and refreshing finish to lunch.

Remove stalks and pips from cherries. Process in a food processor until smooth. Set aside. Place sugar and water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to medium and simmer for a few minutes. Set aside to cool completely. Pour cold syrup over cherries, add lemon juice and stir well. Place mixture into a shallow metal tray, cover and place in freezer. After one hour, or when the granita has begun to set, use a fork to break up. Return to freezer for another hour, then repeat procedure with the fork. Store in freezer until set and ready to use. Before serving, break up with a fork again. Cut mangoes on either side of the central pip to give two cheeks. Serve with cherry granita.