- 1/4 cup (1/2 stick) butter
- 1/2 cup (packed) dark brown sugar
- 1/4 cup mango nectar
- 1 tablespoon dark rum
- 1 tablespoon minced crystallized ginger
- 1/8 teaspoon ground nutmeg
- 1 cup diced peeled pineapple
- 1 banana, peeled, sliced
- 1 cup diced peeled mango
- Vanilla ice cream or macadamia brittle ice cream
- Toasted sweetened coconut (optional)
- Melt butter in heavy large skillet over medium heat. Add brown sugar, nectar and rum; stir until sugar dissolves. Increase heat and boil until syrupy, about 4 minutes. Mix in ginger and nutmeg. Add pineapple, banana and mango and sauté just until heated through, about 1 minute. Let cool 2 minutes.
- Scoop ice cream into bowls. Spoon warm sauce over ice cream. Sprinkle with coconut, if desired; serve immediately.