Introduction: Frozen Ginger Mango

About: 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 understanding, and strives to inspire others to learn …
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.