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1 cup water
1/2 cup granulated sugar
1 (1/2-inch) cinnamon stick
3 mangos, peeled, thickly sliced lengthwise
1 teaspoon vanilla extract
2/3 cup whipping cream
1/4 cup rum
Put water, half the sugar and cinnamon stick into a heavy saucepan. Bring
to a boil, then reduce heat and simmer 20 to 30 minutes, stirring occasionally
or until syrup thickens.
Add mango slices to syrup and simmer 5 to 10 minutes or until barely tender.
Remove cinnamon stick and add vanilla extract. Transfer to a serving dish and
let cool. Cover and refrigerate until chilled.
Whip together cream and remaining sugar until soft peaks form. Fold in rum.
Serve in a separate bowl to accompany mangoes, or arrange mangos in pinwheel-fashion
on individual serving plates, pipe whipped cream into center and garnish with
a mint sprig.
Makes 6 servings.
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