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Ice Cream with Rum Mango Sauce




  1. Puree the diced mango in an electric blender or food processor until smooth.
  2. Combine the pureed mango with the pineapple juice, honey, rum and lime juice in a small saucepan. Bring to a simmer over moderate heat.
  3. Mix the cornstarch and water and add to the mango mixture. Cook over moderate heat, stirring constantly, for 2 to 3 minutes, until the sauce thickens.
  4. Add the lime zest and remove from the heat.
  5. Serve warm or chilled over ice cream.

Makes about 1 cup sauce, to serve 4 to 6.


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