Total Time:
Servings:Ingredients
4 cups DOLE Chef-Ready Cuts Mango Cubes thawed divided
14 oz. sweetened condensed milk
4 cups heavy cream
2 Tablespoons honey
1 cup butter
1 cup brown sugar
1 - 20 oz. can DOLE Pineapple Chunks in Juice reserve juice
5 oz. white rum
2 Tablespoons pistachios chopped
Directions
Ice Cream Directions:
1. In a blender combine 3 cups mango, condensed milk, cream and honey and pulse until mixed and small chunks of Mango remain.
2. Pour into Freezer safe container and stir in remaining mango.
3. Place in freezer for at least 3 hours. (Ice cream maker can be used to save time if available.)
Sauce Directions:
1. In a medium saucepan over medium, heat butter and sugar until combined and butter is melted.
2. Add pineapple juice from the canned pineapple and reduce until a caramel forms.
3. Add the Rum and simmer for 2 minutes. Remove from heat and add the pineapple. Let Cool for at least 1 hour before use.
To Serve:
1. Place 2 scoops of Ice cream in a bowl and cover with 2 oz. of sauce. Finish with Salted Pistachios.
