Tipsy Mango Sundaes

4 servings

Try this refreshing easy-to-prepare ice cream dessert.  Hmm….good!

  • 3 to 4 firm ripe mangos, seeds removed and thinly sliced or cut into bite-size pieces
  • 2 to 4 cups vanilla or French vanilla ice cream  or reduced-fat or reduced-sugar vanilla ice cream
  • Brandy or orange or almond liqueur or cream sherry or golden port as desired (see note)
  • Cashews or sliced or slivered blanched almonds or coarsely chopped English walnuts or pecans, toasted or untoasted as desired, for garnish  (optional)
  • Sprigs of fresh mint for garnish

Prepare mangos.  Spoon ½ to1 cup ice cream into each of 4 sherbet glasses or other dessert dishes.  Top each serving with fruit, dividing evenly.  Drizzle a small amount of desired brandy or liqueur or sherry or port over each portion.  Garnish each with nuts of choice, if desired and a sprig of mint.  May accompany with Michele’s Marvelous Sour Cream Cookies with Browned Butter Icing or other desired cookies. Serve immediately.

 Note: May omit alcoholic spirits.  Warm some preserves or jam of choice and spoon over ice cream. Top  with fresh fruit and nuts.  Garnish each with a sprig of mint.  Accompany with cookies, if desired.

Michele’s Marvelous Sour Cream Cookies with Browned Butter Icing

about 3 dozen

  • 2½ cups sifted flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt (see note)
  • ½ teaspoon baking powder
  • ½ cup butter or margarine, at room temperature, or 1/4 cup each
  • 1½ cups light or dark brown sugar, firmly packed
  • 2 eggs, at room temperature (see note)
  • 1 cup sour cream, at room temperature (see note)
  • 2/3 cup finely chopped English walnuts

Browned Butter Icing

Sift together the first 4 ingredients; set aside.  In a medium bowl, cream butter thoroughly.  Gradually add brown sugar, beating until mixture is light and fluffy.  Add eggs, one at a time, beating well after each addition. Alternately stir in dry ingredients and sour cream, a small amount at a time, mixing well after each addition.  Stir in nuts.  Cover dough with plastic wrap and refrigerate for 8 to 12 hours.

Drop dough by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart; bake in a preheated moderate oven (350 degrees F.) for 8 to 10 minutes, or until very lightly browned.  Transfer cookies to wire racks to cool thoroughly.  Frost cookies with Browned Butter Icing, coating the top of each liberally.  Store in a cool place in an airtight container.

Note: May reduce salt to 1/4 to ½ teaspoon, if desired.  May use egg substitute, IE Egg Beaters, to equal 2  eggs, if desired.  May use reduced-fat sour cream, if desired.  Do not use no-fat sour cream. 

These changes may result in a difference in flavor from the original recipe.

Note: When putting cookies in a container, place sheets of wax paper between layers so that icing does not stick.

Variations: Substitute finely chopped black walnuts or pecans or hazelnuts for English walnuts.

Add 1 tablespoon freshly grated orange peel to dough.  Or, add about ¼ teaspoon nutmeg to dough.

Browned Butter Icing

  • ½ cup butter or margarine (see note)
  • 1½ cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • Milk as needed, at room temperature

Heat medium heavy saucepan over moderate heat; add butter and completely melt, allowing butter to begin to turn a light brown.  Do not allow butter to become too dark a brown color or burn.  Remove from heat and gradually add confectioners’ sugar and vanilla, beating well.  Beat in a few drops of milk as needed to achieve desired spreading consistency and that icing is smooth.  Spread icing immediately over cookies.

 Note: May use margarine in place of butter, but flavor will not be the same.

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