Mango-Ginger "Ice Cream"
There's nary a drop of dairy in this fabulous frozen dessert. The lush "creaminess" comes from pureed tofu, and from the velvety texture of the mango itself. Be sure to use really ripe mangoes (they should be fragrant and yield to gentle pressure) for best flavor.
  • 1 package (19 ounces) silken tofu
  • 2 large mangoes (1 pound each), peeled and cubed
  • 1/3 cup maple syrup
  • 1/4 cup finely chopped crystallized ginger
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

1. Line colander with several thicknesses of paper towel. Place tofu in colander and set aside for 10 minutes to drain excess liquid.

2. In food processor, process mango until smooth. Add drained tofu and process until smooth. Add maple syrup, ginger, vanilla, and salt and process until just combined.

3. Transfer mixture to canister of ice cream machine and follow manufacturer's directions. Mixture may be like soft ice cream. Transfer to a plastic container with lid and freeze until ready to serve. Let stand 15 minutes at room temperature before serving.

Nutritional Information
Per 1/2 cup serving: 108 calories, 1.6g total fat, 0.2g saturated fat, 0.3g monounsaturated fat, 0.9g polyunsaturated fat, 0.9g dietary fiber, 3g protein, 22g carbohydrate, 0mg cholesterol, 66mg sodium.
Good source of: isoflavones.

Date Published: 09/19/2005 > Printer-friendly Version
Makes 5 cups

Prep Time