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This light dessert has a subtle savory twist that is extremely refreshing.
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For the lime sherbet, in a saucepan, whisk together the milk and sugar over a medium flame, until the sugar is dissolved.
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Remove the mixture from heat and cool over an ice bath.
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Stir in the lime juice, and then process in an ice cream machine according to the manufacturer's instructions.
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For the dressing, combine the mango puree, asafetida, salt, and sugar in a bowl and whisk together until mixed.
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While whisking slowly drizzle in the oil, and continuing to whisk until an emulsification is reached.
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For the salad, slice the mango thinly or use a peeler and peel the flesh into long strips.
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Toss the mango strips, mache, pistachios, and crystallized ginger with the dressing, and then arrange in a small mound on the plate.
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On top, set a scoop of the lime sherbet.
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Crystallized Ginger:
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Begin by gently peeling the skin from two lobes of ginger.
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Using a knife or peeler tends to remove too much flesh; a less wasteful method is to use the edge of a spoon.
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Slice both lobes lengthwise into thin pieces, using a mandoline or knife.
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Add 2 cups water and 2 cups of the sugar to a medium saucepan, and bring to a boil over high heat.
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Reduce the heat, add the ginger, and simmer for 20 to 30 minutes, or until they are soft.
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Remove the ginger pieces using a strainer and cool briefly.
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Spread the remaining 4 cups of sugar on a baking sheet and dredge the ginger pieces in the sugar until both sides are entirely covered.
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Transfer the ginger to another baking sheet and air dry for several hours, until crisp.
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Cut into short, 2-inch sticks.
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Place in an airtight container.
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They will last for more than 3 months.
