Mix ginger and mango to make an awesome frozen dessert. Inspired by instructables.com
Ingredients
Nutrition Facts4 servings
Serving size
- Amount per serving
- Calories150
- % Daily Value *
- Total Fat 1g2%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 24mg2%
- Total Carbohydrate 35g13%
- Dietary Fiber 4g15%
- Total Sugars 24g
- Protein 3g
- Vitamin A 84mcg10%
- Vitamin C 85mg95%
- Potassium 518mg12%
- Riboflavin 11mg847%
- Vitamin B6 24mg1412%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ready to make it?
Try our Distraction-Free mode. Check Off ingredients & more. Simply Tap the Fullscreen Button.
Instructions
Juice Some Ginger. Take approximately 1/2 lbs of ginger root and juice it. You should get around 150 mL (more than half a cup) of juice.
Blend a Bunch of Mangoes. Cut the flesh off a bunch of mangoes. Just scrape the flesh out with a spoon and off of the pit with a knife.
Add 1tbsp of ginger juice per medium-sized mango. Blend until smooth.
Pour the blended mangoes into whatever you have that's appropriate: ramekins, cookie or muffin tins, ice cube trays, etc. Freeze.
Ginger Glaze. For every one part of ginger juice, add somewhere between 3 to 4 parts sugar. Reduce over low heat just bringing it to a simmer. Be careful not to burn it or to boil it over. Once all the sugar is in solution let it cool.
If it's not thick enough, try adding some corn starch or potato starch. Remove some of the liquid, cool it and add the starch. Once dissolved, add the mixture back to the hot liquid. If you add the starch directly to the hot liquid you run the risk of it forming chunks that are nearly impossible to dissolve.
Chop the frozen mango puree into bite-size pieces and cover with the ginger glaze. Add mint leaves to show your guests just how classy you really are
Ingredients
Directions
Juice Some Ginger. Take approximately 1/2 lbs of ginger root and juice it. You should get around 150 mL (more than half a cup) of juice.
Blend a Bunch of Mangoes. Cut the flesh off a bunch of mangoes. Just scrape the flesh out with a spoon and off of the pit with a knife.
Add 1tbsp of ginger juice per medium-sized mango. Blend until smooth.
Pour the blended mangoes into whatever you have that's appropriate: ramekins, cookie or muffin tins, ice cube trays, etc. Freeze.
Ginger Glaze. For every one part of ginger juice, add somewhere between 3 to 4 parts sugar. Reduce over low heat just bringing it to a simmer. Be careful not to burn it or to boil it over. Once all the sugar is in solution let it cool.
If it's not thick enough, try adding some corn starch or potato starch. Remove some of the liquid, cool it and add the starch. Once dissolved, add the mixture back to the hot liquid. If you add the starch directly to the hot liquid you run the risk of it forming chunks that are nearly impossible to dissolve.
Chop the frozen mango puree into bite-size pieces and cover with the ginger glaze. Add mint leaves to show your guests just how classy you really are
