Look for ripe mangoes that are slightly soft to the touch. To evoke the tropics even more, serve the fruit with coconut macaroons or macadamia nut cookies.
Recipe information
Yield
2 Servings; Can Be Doubled
Ingredients
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
1/4 teaspoon grenadine syrup (optional)
1 ripe mango, peeled, pitted, sliced
1 ripe banana, peeled, thinly sliced on diagonal
2 lime wedges
Preparation
Step 1
Bring water and sugar to simmer in heavy small saucepan over medium heat, stirring until sugar dissolves. Simmer syrup 1 minute. Remove from heat; mix in rum and grenadine, if desired. Cover syrup and refrigerate until chilled. (Can be prepared 3 days ahead.)
Step 2
Arrange mango and banana slices on 2 plates, dividing equally. Spoon syrup over fruit. Squeeze 1 lime wedge over each and serve.
