2 mangoes, pitted and thinly sliced
6 medjool dates, pitted and soaked for 6 hours in cucumber juice with about 2 tsp minced ginger. (reserve soaking juice)
4 bananas, peeled, chopped, and frozen at least over night.
10 lychees, peeled and pitted
mint leaves, for garnish
flowers, for garnish
lay the mangoes in a flat bottomed dish.
with a hand blender, blend the dates with the gnger, slowly adding soak juice to make a syrup consistency. pour over the mangoes and set aside to marinate for at least an hour.
in a food processor, process the frozen bananas with a few lychees until the ice cream turns white and fluffy. this may take a few minuters, so stop your food processor for a while to keep it from heating up too much.
put the mango and syrup into individual bowls, and add scoops of the ice cream to serve.
decorate with mint leaves and fresh flowers for the finishing touch.