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 a really ripe mango (it 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 a colander with several thicknesses of paper towel. Place the tofu in the colander and set aside for 10 minutes to drain excess liquid.
2 In a food processor, process the mango until smooth. Add the drained tofu and process until smooth. Add the maple syrup, ginger, vanilla, and salt, and process until just combined.
3 Transfer the mixture to the canister of ice cream machine and follow the manufacturer's directions. The mixture may be like soft ice cream. Transfer to a plastic container with a lid and freeze until ready to serve. Let stand 15 minutes at room temperature before serving.
Makes 5 cups servings.
Per 1/2 cup: 108 calories, 1.6g total fat (0.2g saturated), 0mg cholesterol, 0.9g dietary fiber, 22g carbohydrate, 3g protein, 65mg sodium.