Put water, half the sugar and cinnamon stick into a heavy saucepan.
Bring to a boil, then reduce heat and simmer 20 to 30 minutes, stirring
occasionally or until syrup thickens.
Add mango slices to syrup and simmer 5 to 10 minutes or until barely
tender. Remove cinnamon stick and add vanilla extract. Transfer
to a serving dish and let cool. Cover and refrigerate until chilled.
Whip together cream and remaining sugar until soft peaks form. Fold
Serve in a separate bowl to accompany mangoes, or arrange mangos
in pinwheel-fashion on individual serving plates, pipe whipped cream
into center and garnish with a mint sprig.
Makes 6 servings.
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