1wash and peel ginger with potato peeler. NOTE: be careful to not peel too deep. if you peel off the “ring” of the root, you have lost the medicinal part. slice ginger into 1/4 inch slices. place 5-7 slices at the bottom of a mug.
2slice mango, avoiding pit. with a small knife, carefully slice off skin. place mango pieces at bottom of mug.
3pour boiling water over fruit. let steep for 10-15 minutes or until desired taste. eat the ginger-infused mango once you’ve finished. it’s delicious.
"Three kinds of ginger define this zippy cookie, which I’ve been baking and tweaking since the mid-1990s from Barbara Tropp’s China Moon Cookbook," cookbook author and culinary instructor Andrea Nguyen says.