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5 from 1 vote

Tropical Coconut Mango Ice Cream Sundae

How to make a tropical mango sundae recipe. This healthy dessert features coconut ice cream, mango sorbet, rum caramel, wafer cookies & mint.
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: Mango Sundae
Servings: 2
Calories: 596kcal

Equipment

  • French knife
  • measuring cups
  • measuring spoons
  • Nonstick Skillet
  • Small Saucepan
  • Spatula or Wooden Spoon

Ingredients

  • 1 tbsp Shredded Coconut
  • 1 tbsp Butter
  • 2 tbsp Brown Sugar
  • 2 tsp Lime Juice
  • 1 tbsp Dark Rum
  • 1 cup Ripe Mango cubed
  • 1 cup Coconut Ice Cream
  • 1 cup Mango Sorbet
  • 4 Lemon Wafer Cookies
  • 2 tbsp Fresh Mint

Instructions

  • Toast the coconut in a frying pan until dark golden brown. Transfer to a small bowl to cool.
  • In a saucepan, melt the butter, then combine the sugar, lime juice and rum. Let it boil and bubble for 2 minutes. Turn off the heat and set aside.
  • Place a scoop of vanilla ice cream and mango sorbet into two dessert bowls or sundae glasses.
  • Split cubed mango between both dishes and sprinkle with toasted coconut.
  • Spoon over warm rum syrup and garnish with vanilla wafer cookie and fresh mint.

Nutrition

Calories: 596kcal | Carbohydrates: 90.4g | Protein: 4.3g | Fat: 22.5g | Saturated Fat: 9.8g | Cholesterol: 30mg | Sodium: 314mg | Potassium: 278mg | Fiber: 3.8g | Sugar: 61.1g | Calcium: 73mg | Iron: 3mg