The dream dessert for any or all occasions. Easy to prepare, delicious, and sinful all in one. Who does not like that?
Fresh mangoes are an excellent fruit. I was introduced later in life to this beautiful fruit. However, I have enjoyed it immensely.
When we travel to South East Asia, where it is so rich in flavor due to the perfect climate.
Adding them to vanilla ice cream is simply a pure treat. The subtle vanilla flavor marries well with the crispy fresh mangos, lime zest, and juice.
But do not take my word for it, give it a try, you will thank me later.
In this Article
Why you will love this recipe
It can be prepared days in advance – cut all your fruits, let them marinate in the rum, and use them as you go along.
There are only four ingredients – the best part of my book.
Refreshing – the lime and zest enhance this excellent dessert and bring out the best of both the mango and rum.
What is a Mango?
Mango or mangoes is an edible stone fruit produced by the tropical tree Mangifera. It is to be believed to have originated from the region between northwestern Myanmar, Bangladesh, and northeastern India.
Most noteworthy, this fruit is very healthy for you as it is loaded with nutrients, vitamins A and C, as well as antioxidants.
However, due to the high content of sugar, it can bring harm to diabetes patients.
We can only find two out of the twenty-two types of mangoes in our markets:
- Alphonso or Hapus: sweet with a very rich pulp. Thicker outer skin.
- Ataulfo mango: smaller and very rich pulp as well.
You will enjoy either one you will select.
Here are a few helpful tips for the ingredients needed for this mango dessert recipe
Mangoes – ensure that they are ripe and not bruised
Dark rum – important to not substitute as the dark rum has such a deep flavor and is best when used with fruits or baking too.
Lime – the acidity and the zest oils are just a fantastic combination of the mango and rum sweetness.
Sugar – breaks the acidity down and adds sweetness to it, and with the rum, lime, and mangoes, it creates a great sauce to pour over your ice cream or to enjoy by itself.
Vanilla ice cream – The best combination is that it does not distract from the mango and rum sauce.
Let’s start working on our Mangoes with Rum recipe;
- Slicing the mango can be a bit of a challenge. The easiest way is to start peeling the outer skin and taking out the inner fruits by running your knife closer to the pit.
- Marinating them with the rum is just delightful. Let them marinate for about a couple of hours.
- The lime juice with the sugar will uplift the flavor.
- The lime zest intensifies with the rum and the sugar, sharing a mild taste with the other ingredients.
- Do not forget to chill the serving cups, it will keep the ice cream from melting too fast. Or you can go solo and just enjoy it as it is: mangoes with rum.
- It also will save in the refrigerator for a couple of days, you may want to make a bit more just in case the craving strikes.
You will surely win your family and friends with this beautiful dessert.
Mangoes are a part of my cooking. I have so many wonderful recipes in this blog for you to experiment t with.
It is a Cameleon of fruit. You can enjoy it in a dessert form. Add it to salsa with a hint of chilis flakes, and you have a great side dish.
I enjoy it with pork and fish. It just brings a great touch to it.
If you enjoy this dish, check out those flavorful recipes:
Enjoy this super easy mango dessert.
Mangoes with Rum and Vanilla Ice Cream
- 2 ripe mangoes
- 3 tablespoons sugar
- 2 tablespoons dark rum
- 3 tablespoons lime, juice
- 1 tablespoon lime, grated zest
- Peel the mangoes making sure that all green-colored flesh is removed. Remove all the mangoes around the pit and slice the mango into ½ inch thick pieces. Discard the pit.
- Combine the sugar, dark rum, grated rind and lemon-lime juice in a bowl and mix well. Add the mango pieces to it and gently mix.
- Chill for an hour or more. Serve alone in chilled glasses or over vanilla ice cream.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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