This recipe was presented on HSN by David Wolfe on April 3rd, 2015.
2.5 cups of frozen mango chunks
1/3 cup of ginger syrup (see below)
Blend until smooth in NutriBullet
3 cups of raw organic coconut sugar
1.5 cups of water
1/4lb fresh ginger
Slice ginger very thin strips. Add all ingredients to sauce pan and simmer until sugar is dissolved, strained, and store in fridge.