1 package (19 ounces) silken tofu
2 large mangoes (1 pound each), peeled and cubed
1/3 C. maple syrup
1/4 C. finely chopped crystallized ginger
1 tsp. vanilla extract
1/4 tsp. salt

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

Yield: 5 C.
Serving Size: 1/2 C.

Calories: 108
Fat: 1.6g
Fiber: .9g