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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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A wonderful mango dessert from Kenya! Any fruit ice cream will work, if you can't find mango. Try peach or fruit sorbet. Canned pineapple can be used for the fresh. Ingredients:
1 quart mango ice cream (or peach or fruit sorbet) |
1 cup pineapple juice, canned |
1 cup sugar |
1/2 cup white rum |
3 cups fresh pineapple, in 1/2 inch cubes |
chopped pistachio nut |
Directions:
1. Simmer pineapple juice and sugar until it dissolves and a syrup is formed.
2. Add white rum; cool.
3. In a 2-quart bowl cut 3 cups fresh pineapple in 1/2-inch dice.
4. Pour the Pineapple Rum Sauce over the pineapple.
5. Marinate for several hours.
6. Place 1 scoop mango ice cream in a 6-oz. wine glass.
7. Top with 3 to 4 oz. pineapple rum mixture.
8. Garnish with 1 tbsp pistachio nuts, coarsely chopped.
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