2 medium mangos; peeled and puréed (1-lb each)
2 tablespoons dark rum or gold rum
Mix mango purée and rum in a small nonreactive bowl.
Chill. (Can be refrigerated overnight.)
With the Strawberry Sauce recipe, this makes a colorful sauce for the Coconut Custard (see recipes).
About Me
- Alyssa Diaz
- hey its me and I thought that I should tell just a little about me. I moved here about 9 years ago , I played softball for at laest 8 years. I have decided not to play this year because I have taken a new road to life I WNAT TO BE A PASTERY CHEF. so by taking this class I thought that this will be a good thing. :)~
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