- 1 (12 ounce) package extra soft tofu
- 22 ounces fresh, ripe mango
- 6 ounces granulated sugar
- 1 cup unsweetened soy milk
- 1/2 teaspoon fresh lemon juice
- Puree all ingredients in blender or food processor until smooth.
- Put in flexible ice-cube trays. Freeze until firm. Serve with fruit nachos.