Frozen Ginger Mango

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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 lear...

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.

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    17 Discussions

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    ilpug

    6 years ago on Introduction

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

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    zorro3355

    11 years ago on Introduction

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

    3 replies
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    MrSalvador

    8 years ago on Step 5

    I really love the execution of this, very good!

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    namdeo.d

    8 years ago on Introduction

     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.

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    rozi

    11 years ago on Introduction

    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!

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    ewilhelmoctochan

    Reply 12 years ago

    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.

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    KoolKat

    12 years ago

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

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    okto

    12 years ago

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

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    canida

    12 years ago

    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.

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    Dimitrios

    12 years ago

    Thanks for sharing, it's absolutely fantastic!