Mango Ice Cream With Pineapple Rum Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mize Estate in Dallas, Texas in 1990. Ingredients:
5 ripe mangoes peeled pitted and mashed |
1 cup heavy cream with 1/2 cup sugar until stiff |
2 tablespoons lemon peel |
1/2 cup condensed milk |
1/2 teaspoon salt |
pineapple rum sauce |
1 cup canned pineapple juice |
1 cup sugar |
1/2 cup white rum |
3 cups fresh pineapple cut in 1/2 inch dices |
4 tablespoons coarsely chopped pistachio nuts |
Directions:
1. In bowl combine mashed mangoes, lemon peel, condensed milk and salt.
2. Fold in whipped cream then pour into freezer trays or 6 cup mold and freeze.
3. Simmer pineapple juice and sugar until syrup is formed then add rum and cool.
4. Pour pineapple rum sauce over pineapple and marinate several hours.
5. Place ice cream in 6 ounce wine glass.
6. Top with pineapple rum mixture and garnish with coarsely chopped pistachio nuts.
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