Mango and lime are a classic Caribbean combination. For convenience, prepare the components of this dish in advance. Store the syrup and mango separately in the refrigerator, and keep the crushed cookies in an airtight container. Assemble just before serving.
1/2 cup sugar
2 tablespoons water
1 tablespoon light-colored corn syrup
1/4 cup fresh lime juice
3 cups vanilla low-fat ice cream
1 1/2 cups chopped peeled mango (about 2)
10 gingersnap cookies, crushed
How to Make It
Combine first 3 ingredients in a microwave-safe bowl; microwave at HIGH 1 minute or until sugar melts. Cool completely. Add juice to syrup mixture; stir well.
Spoon 1/4 cup ice cream into each of 6 parfait glasses; top each serving with about 2 tablespoons chopped mango. Drizzle 1 tablespoon syrup mixture over each serving; top each serving with 1 1/2 teaspoons gingersnap cookie crumbs. Repeat layers with remaining ice cream, mango, syrup mixture, and crumbs. Serve immediately.