1 ripe mango, peeled and diced
3/4 cup pineapple juice
1 tablespoon melted butter
3 tablespoons honey or agave syrup (more or less, to taste)
1 tablespoon rum
1 tablespoon fresh lime juice
2 teaspoons cornstarch
4 teaspoons water
1 teaspoon grated lime zest
1/4 cup frozen whipped topping, thawed (optional)
4 sprigs mint (optional)

In a blender or food processor, puree mango until smooth.

In a saucepan, combine mango, juice, butter, honey, rum and lime juice. Bring to a boil; reduce heat to medium and simmer for 10 minutes (mixture should not be boiling).

In a mixing cup, add water to cornstarch and stir until smooth. Pour cornstarch mixture in a thin stream into the saucepan while whisking it in. Cook over medium heat until mixture has thickened (about 3-4 minutes), stirring often.

Stir in the grated lime zest and remove from heat. Serve warm or refrigerate.

Submitted by: CM