MANGO IN GINGER-MINT SYRUP
Steps:
- Thinly slice gingerroot and in a saucepan bring to a boil with water and sugar. Simmer mixture 5 minutes and remove pan from heat. Stir in mint and let steep 5 minutes. Pour syrup through a sieve into a bowl and cool completely.
- Peel mango and thinly slice. Stir mango into syrup. Chill mixture 30 minutes.
- Garnish mango with mint.
GINGER-MANGO "NICE" CREAM
No need for dairy in this frozen treat. Frozen bananas and mango are pureed until thick and creamy with a bit of agave to enhance the flavor and keep the texture soft, not icy, when frozen.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Freeze 2 sliced bananas and 1 diced mango until firm, at least 4 hours. Puree in a food processor with 3 tablespoons agave syrup, 1/2 teaspoon grated fresh ginger and a pinch of salt until thick and smooth. Transfer to a small baking dish and freeze until firm. Scoop into bowls and top with chopped fresh mango.
FRESH FRUIT PLATTER WITH GINGER-MANGO SAUCE
Provided by Annabel Langbein
Categories Food Processor Ginger Dessert No-Cook Low Fat Quick & Easy Low Cal High Fiber Strawberry Cantaloupe Banana Kiwi Mango Spring Healthy Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Spoon sauce into bowl or pitcher and serve with platter of sliced fresh fruit, such as:
- Oranges
- Cantaloupe
- Kiwi
- Strawberries
- Bananas
- Serve with:
- Quartered limes
- Yogurt
- Granola
MANGO WITH PINEAPPLE GINGER SAUCE
Buy the mangoes a day or two ahead of time to allow them to ripen.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Remove top and skin from pineapple. Cut lengthwise into quarters; remove core. Chop three quarters of pineapple into large chunks; process in a food processor until smooth. Strain through a sieve or colander into a small saucepan. Discard solids.
- Add vanilla bean, sugar, and ginger to the pan, and cook over medium heat, stirring often, until slightly thickened, about 8 minutes.
- Meanwhile, dice remaining quarter of pineapple, and place in a small bowl. Cut mangoes in half lengthwise, angling the knife slightly to cut around the elongated pit. Cut out and discard pit. Peel mangoes, and discard the peel. Cut mangoes into bite-size pieces, and divide among four plates.
- Remove pineapple sauce from heat. Scrape the seeds from vanilla bean, stir seeds into sauce, and discard the pod. Combine the warm sauce with the diced pineapple, and spoon sauce over each plate of sliced mango. Sprinkle with crystallized ginger, and serve.
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