Frozen Ginger Mango

Mix ginger and mango to make an awesome frozen dessert. Inspired by instructables.com

Frozen Ginger Mango
Yields4 Servings
Prep Time15 minsTotal Time15 mins

Ingredients

 ½ lb ginger root (150 mL)
 bunch mangoes
 corn starch or potato starch (to thicken)
 mint leaves (garnish)

Nutrition Facts

Servings 4


Amount Per Serving
Calories 150
% Daily Value *
Total Fat 1g2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 24mg1%
Potassium 518mg15%
Total Carbohydrate 35g12%
Dietary Fiber 4g16%
Sugars 24g
Protein 3g6%

Vitamin A 84%
Vitamin C 85%
Riboflavin 11%
Vitamin B6 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Instructions

1

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.

2

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.

3

Add 1tbsp of ginger juice per medium-sized mango. Blend until smooth.

4

Pour the blended mangoes into whatever you have that’s appropriate: ramekins, cookie or muffin tins, ice cube trays, etc. Freeze.

5

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.

6

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.

7

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

 ½ lb ginger root (150 mL)
 bunch mangoes
 corn starch or potato starch (to thicken)
 mint leaves (garnish)

Directions

1

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.

2

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.

3

Add 1tbsp of ginger juice per medium-sized mango. Blend until smooth.

4

Pour the blended mangoes into whatever you have that's appropriate: ramekins, cookie or muffin tins, ice cube trays, etc. Freeze.

5

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.

6

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.

7

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

Frozen Ginger Mango