Mango Sundaes with Honey-Rum Sauce


Ingredients

1/3 cup GOLDEN BLOSSOM HONEY
1/3 cup rum
3 tablespoons butter
vanilla ice cream
1 ripe mango, cut into chunks
1/4 cup toasted coconut*

Directions

In a small saucepan combine honey and rum. Bring to a boil. Remove from heat. Add butter and stir.

Scoop ice cream into dishes. Top with mango. Spoon sauce over top and sprinkle with toasted coconut.

*To toast coconut - spread on a cookie sheet and bake in a preheated 350° oven for about 5 minutes, stirring occasionally until coconut begins to brown. Watch carefully so the coconut does not burn.


golden blossom honey product