Tuesday, June 19, 2012

Mango Ginger Ice Cream - vegan, almost raw


This gingerlicious mango ice cream is not for the faint of heart. Last year, when I made mango ice cream, I thought I'd add a small piece of ginger into the concoction while grinding and loved how the flavors melded. But once I froze it, the ginger got overpowered by the mango.

So ever since this year's mango season started, I'd been really wanting to make a mango ice cream with a super strong ginger kick. When the time came to add ginger into the mixie jar, I did not hold myself back. And boy oh boy did it turn out amazing!!

Mango Ginger Vegan Ice Cream

I ran out of raw agave nectar so I used sugar. If it hadn't been for the sugar, this ice cream would've been categorized under "raw food".

I was feeling lazy and didn't want to wash the ice cream maker, so I decided to use the freeze/whip/freeze method to make this ice cream. I wanted it to have a slightly icy texture for an added crunch, so I didn't let it get too creamy during the freezing process.

Almost Raw, Vegan Mango Ginger Ice Cream


3 Ripe Mangoes - peeled and diced
2 inches Ginger - sliced
1 T Sesame Seeds
1/2 C Cashews
1/2 C Sugar
1 T Flax Seed Powder
A pinch of Salt
2 C Filtered Water

Grind the cashews and sesame seeds together in a dry jar until they start to release oil and begin to turn slightly buttery.

Add the ginger, sugar, salt and flax seed powder and process.

Add the mango and process till smooth and creamy.

Add the water and blend well.

Let this mixture sit in the fridge (not freezer) for a day to chill thoroughly.

Transfer to an airtight container and whip well with a whisk.

Pop in the freezer for half an hour.

Whip again.

Freeze again for an hour.

Whip again.

Let the mixture freeze for 6-8 hours.

Transfer this icy mixture into a blender jar in batches and process for a few minutes.

Transfer back into the airtight container and freeze for two hours.

To get beautiful scoops, let the container thaw inside the fridge for five minutes before you serve each time.

Scoop and serve.

Enjoy! :)

12 comments:

  1. wow it looks so delicious !! I am really excited to try it

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  2. the ice cream looks super delicious!

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    1. Thanks Richa. :) It was one of my last mango posts for this season. The mangoes are already going away. :(

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  3. I tried making a mango ice cream a while ago, with lime. A few too many ice crystals (not enough whipping!) and it just tasted OK. You've inspired me to give it another go - I have some ginger in syrup that I could put to good use...

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    1. Ginger syrup. *slurp* You could make just mango ice cream and pour the syrup over it. YUMMY!

      I guess if you increase the quantity of nuts it might not get too crystal-y, Joey.

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  4. now THAT looks good. perfect for summer :)

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    1. Yeah it really is satisfying in this weather, Emily. :)

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  5. finally today i got the time to and will go through your ice cream posts. mango and ginger is an awesome combo.. the ice cream is looking good too :-)

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    1. Thanks dassana. :) Do let me know how you like them when you try them out.

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  6. Mango ginger ice cream looks so yum!

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  7. I would have never thought to use mango and ginger together, but this looks delicious! Will definitely have to give it a try sometime this summer.

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