| Level: | Easy |
| Total: | 12 hr 10 min |
| Prep: | 10 min |
| Inactive: | 12 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 4 cups mango juice, room temperature
- 2 cups water
- 2 limes, juiced
- 2-inch piece peeled ginger, grated with microplane
- 1/2 cup superfine sugar
Instructions
- Whisk together all the ingredients in a large baking dish. Freeze overnight until solid. Scrape with fork to serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 94 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
Reviews
I changed this recipe slightly because after I added about a tablespoon of ginger, it was just about to over power the mango and lime flavors so I stopped there. A tablespoon of ginger was perfect in my opinion. I used about a quarter of the two inch piece that I peeled. I also used lime juice from a bottle instead of fresh because I didn’t have any on hand. Two tablespoons equals one lime so I added four. Delicious!!!! I used my ice cream maker attachment to make the consistency a little creamier. Will make this again… and again!
I think it works better w/ mango nectar (a little bit thicker), but it’s good w/ the juice too. Even the kids like the extra kick from the ginger.
this was a nice change for dessert and great with champagne! refreshing and easy! i scraped it every 30 minutes for the first couple hours to make sure it didn’t chunk up!
This was a great dessert that my guests loved. It was a light ending to the meal, but full of flavor. Everyone enjoyed the surprising little bite of the ginger.