- 2 cups (500 mL) chopped peeled mango
- ½ cup (125 mL) crystallized ginger
- Juice of 1 lime
- In a food processor or blender, purée mango, ginger and lime juice until smooth.
- Chocolate Mousse Ice Cream goes well with this sauce, but you can serve it over your favorite ice cream or ice. Sauce will keep, covered and refrigerated, for up to 1 week.