Introduction: Frozen Ginger Mango

Picture of Frozen Ginger Mango

Mix ginger and mango to make an awesome frozen dessert.

Step 1: Juice Some Ginger

Picture of 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

Picture of 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

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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

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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

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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.


NOODLE! (author)2013-04-21


susanchen2011 (author)2012-07-01

The taste of mango is very good.

susanchen2011 (author)2012-04-25

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

ilpug (author)2012-03-22

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

zorro3355 (author)2007-12-02

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

ewilhelm (author)zorro33552007-12-04

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

zorro3355 (author)ewilhelm2007-12-04

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

familydude22 (author)zorro33552012-02-29

I love ginger!

MrSalvador (author)2010-05-10

I really love the execution of this, very good!

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.

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!

octochan (author)2007-02-02

what about making sorbet instead of frozen puree chunks?

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

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.

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!

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.

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.

Dimitrios (author)2006-08-07

Thanks for sharing, it's absolutely fantastic!

About This Instructable




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 »
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