1 cup lime juice, separated
1/3 cup sugar
2 mangoes, diced
1 tbsp. vanilla extract
1 tbsp. cornstarch
3-4 kiwi fruits, sliced
1/2 cup shredded coconut, sweetened
1/4 cup tequila
1 quart vanilla or coconut ice cream

In a saucepan, over medium heat, add 3/4 cup of lime juice with sugar. Heat until sugar is dissolved.

Add mangoes, vanilla and cornstarch dissolved in remaining 1/4 cup of lime juice. Cook down so that the lime juice is thick enough to coat the back of a wooden spoon (approximately 8 to 10 minutes).

Turn heat to low, and add kiwi. Cook 2 to 3 more minutes then remove from heat. Pour into a Pyrex casserole dish, and sprinkle coconut on top. Cover with plastic wrap and refrigerate for a minimum of 1 hour.

Meanwhile, let ice cream soften a little. Divide equally among bowls, should serve 4 to 6.

Take out fruit salad and return to saucepan on medium to high heat. Carefully pour tequila on top. If it does not spontaneously catch fire, carefully ignite with a lighter or match. Let flames die out and then remove from heat. Spoon fruit salad over ice cream, and serve.

Submitted by: Daniel Lee Mishkin