Taste your kombucha! It might be super tart and puckery, it might be on the lighter side. It all depends on the brand or the strength of your batch so it will vary. Keep in mind its leanings as you continue.
Pour the kombucha in a 13x9 baking tray. (If your freezer is packed you can go smaller, but keep in mind it will take longer to freeze.) Add the honey and stir it in to let it dissolve, go with more if you think your kombucha is extra vinegary.
Cover with plastic wrap and carefully lodge it in your freezer for four hours.
Then take the tray out and scrape-ity scrape with a large fork to break up the ice crystals. For some reason this is really fun. Evenly spread the icy mash back out and press down lightly.
Return to freezer for another two hours or overnight (the timing is loose, we're talking ice here not macaroons).
Repeat the zen garden scrape action -- this time be pickier about breaking up large chunks. You want fluffy icy flakes. Keep frozen until ready to serve.
Crack the cardamom pods open, discard husk, and crush the seeds to a fine powder.
In a small non-stick skillet whisk brown sugar, rum, and spices together.
Bring to a boil, then lower heat to a simmer, and reduce 5-8 minutes or until it's very syrupy and the whisk or spatula is leaving a trail.
Let cool. Store in the fridge until ready to use.
Peel mangoes and dump the flesh into food processor or blender.
Blitz until smooth. Add zest of 1 lime and a squeeze of juice if you need to thin it out. Taste and add sugar if needed.
Refrigerate until ready to use.
Take everything out right when you're ready to serve (so it all stays nice and doesn't melt).
Break out your purtiest glasses and get ready for an assembly line.
Layer a big scoop of granita on the bottom of each glass, followed by the mango puree.
Next add whatever whipped cream you've chosen. Then top each glass off with an overflowing mound of granita and drizzle it all with the rum syrup.
Serve immediately with spoons and straws for digging in.