Mango – Ginger Ice Cream Floats
Mango season is in full swing here in Florida. Everywhere we look there are trees overloaded with mangoes in every color and shape you can imagine. The varieties are endless, each with a different taste and texture. (When I say endless, I’m not kidding, we have about 200 of the 500 varieties world wide). My pal Valerie and I were coming back from a bike ride and stumbled across a tiny beach chair filled with the most beautiful mangoes, perfectly ripe and warm from the sun. And what a bargain at 2 for $1, these suckers weighed about a pound and a half each! Valerie treated us to $2 worth (thanks Val!). I barely made it inside the back door before eating the first one, leaning over the sink. I immediately knew the second one would be transformed into an ice cream. If you can’t find super ripe mangoes, you can use a mango puree for this ice cream – make sure to add the lime juice and sugar.
The first time I tried this Jamaican Ginger “beer” (a.k.a ginger ale) it knocked my flip-flops off. Sharp, gingery, unlike any ginger ale I’ve had in the past. I’m sure most of you can’t get your hands on this brand, but do try to find another good quality ginger ale for this recipe, it’ll make all the difference. For an extra kick, top the floats off with an extra squeeze of lime and ginger juice.