Chef Jim Coleman Recipe Index

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Mango Sundae

Lime Sauce:

1 cup Firmly Packed Light Brown Sugar
6 tbsp. Water
1/4 cup Fresh Lime Juice (3 limes)
3 tbsp. Butter
3 tbsp. Finely Chopped Crystallized Ginger

2 Large Mangos, peeled and diced
Vanilla Ice Cream
1/4 cup Sweetened Shredded Coconut. Toasted until Golden Brown
1/4 cup chocolate sauce

Combine the ingredients for the sauce in a medium size saucepan over medium high heat until the sugar dissolves. Boil until reduces to 1 cup. Stirring constantly. Cool to luke warm and mix in the mangos. Scoop the ice cream into dessert dishes and spoon mango and chocolate sauce over the top and sprinkle with coconut. 


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