Introduction: Frozen Ginger Mango

Mix ginger and mango to make an awesome frozen dessert.

Step 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.

I used a Jack LaLanne power juicer. Before buying the juicer, a jumping jack was simply an annoyance from elementary school physical education. But now, whenever I drink fresh juice from the juicer, I imagine myself preparing to tow 70 boats through the Golden Gate channel or to do a couple thousand push ups. Especially after vegetable juice with a handful of garlic cloves.

You could also use a grater and a sieve to extract the juice, but it would be a marathon effort -- probably the way Jack would actually do it.

Step 2: Blend a Bunch of Mangoes

Cut the flesh off a bunch of mangoes. Use this technique but don't bother scoring the sides; just scrape the flesh out with a spoon and off of the pit with a knife. Add 1 TBSP of ginger juice per medium-sized mango. Blend until smooth.

Step 3: Freeze

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

Step 4: Ginger Glaze

All that ginger juice should now be staring at you, making you nervous. Sip some of it and when your nostrils finally return to their normal size, decide that it would be really good with a whole lot of sugar.

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.

A four to one ratio yields a glaze a little gritty. Try for just under gritty, but super-saturated with sugar.

Step 5: Serve

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.

Comments

author
NOODLE! (author)2013-04-21

yumm...

author
susanchen2011 (author)2012-07-01

The taste of mango is very good.

author
susanchen2011 (author)2012-04-25

I like any fruit. It makes mango more delicious. I like it. Thanks.

author
ilpug (author)2012-03-22

Nice... I assume you could dry this as fruit leather too.

author
zorro3355 (author)2007-12-02

man! you seem to like ginger very much.....it has a awful taste...why you used it on your food anyway?

author
ewilhelm (author)zorro33552007-12-04

You must not be trying fresh ginger. Fresh ginger tastes great.

author
zorro3355 (author)ewilhelm2007-12-04

well...i will give it a try then....

author
familydude22 (author)zorro33552012-02-29

I love ginger!

author
MrSalvador (author)2010-05-10

I really love the execution of this, very good!

author
namdeo.d (author)2010-05-06

 india is a tropical country where there are more than 500 varieties of mangoes 2 choose.

i guess a mixture of a few of them would certainly add up 2 the taste of this stuff.

author
rozi (author)2007-11-16

Hullo from Downunder! I'm new to this website this morning, but can't wait to finish work today and get cracking with your great ginger recipes- your enthusiasm travels well! Cheers!

author
octochan (author)2007-02-02

what about making sorbet instead of frozen puree chunks?

http://www.himonkey.net/cooking/sias/index.html

make sure you check out the rest of the site - it's like instructables, but with a terrycloth monkey.

author
ewilhelm (author)octochan2007-02-02

Probably would have been great. Unfortunately, our ice cream maker failed and I was too lazy to mix it by hand while the mango was freezing.

author
KoolKat (author)2006-09-21

Tomorrow I'm getting some mangoes. Must make it for a dinner I'm going to this weekend. Thanks for the great idea!

author
okto (author)2006-08-13

I'll have to pick up some mangoes and ginger next time I'm at the store and try this.

author
canida (author)2006-08-08

The sugar seriously crashed out in the fridge, leaving a syrupy ginger juice layer atop a crystalline one. Definitely lower the sugar ratio next time. Unfortunately the flavors didn't segregate cleanly, so instead of decanting the syrupy bit we had to stir it back up. We could probably do without the starch.

author
Dimitrios (author)2006-08-07

Thanks for sharing, it's absolutely fantastic!

About This Instructable

11,604views

78favorites

License:

Bio: Eric J. Wilhelm is the founder of Instructables. He has a Ph.D. from MIT in Mechanical Engineering. Eric believes in making technology accessible through ... More »
More by ewilhelm:LEGO table with integrated parts binCustom Wooden Train Track X-crossingMad Max and War Boy Nux father son costume
Add instructable to: