1. heat water and sugar. add jasmine and 1 tablespoon ginger (chopped into pea sized pieces) when simmering. allow to boil for one minute, and then cool. 2. peel mangos and take the core out. 3. blend with the rest of the ginger. 4. strain the syrup and add to the mango. add the candied ginger here too. blend. 5. pour into a container, cool, then freeze. 6. when semi-solid, mash with a fork and refreeze. 7. when fully frozen, blend, then freeze again for at least 2 hours before serving. 8. keeps well for about 1 1/2 weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
