The time-consuming chore of peeling, pitting and slicing fresh mangoes - to say nothing of finding a ripe one - is reason enough to keep a can of perfectly ripe, prepared fruit in the pantry.
INGREDIENTS (for 4 servings):
- 1 (15 ounce) can mangoes in light syrup, drained, reserving syrup
- 2 tablespoons chopped crystallized ginger
- 2 tablespoons rum or reserved mango syrup
- 1 teaspoon lemon or lime juice
- 1 pint banana ice cream or other tropical flavor ice cream or sorbet
- 1/4 cup canned flaked coconut, toasted until golden in a 350 degrees F oven
PREPARATION:
In small bowl, combine mangoes, 2 tablespoons reserved mango syrup, crystallized ginger, rum and lemon juice.
Place scoops of the ice cream into 4 dessert dishes. Spoon mango mixture over ice cream. Sprinkle with coconut.
Tip:Canned pineapple chunks can be substituted for the mango. Experiment with various flavors of fruit ice cream or sorbet, too.