1 cup water
1/2 cup granulated sugar
1 (1/2-inch) cinnamon stick
3 mangoes, peeled, thickly sliced lengthwise
1 teaspoon vanilla extract
2/3 cup whipping cream
1/4 cup rum

Put water, half the sugar and cinnamon stick into a heavy saucepan. Bring to a boil, then reduce heat and simmer 20 to 30 minutes, stirring occasionally or until syrup thickens. Add mango slices to syrup and simmer 5 to 10 minutes or until barely tender. Remove cinnamon stick and add vanilla extract. Transfer to a serving dish and let cool. Cover and refrigerate until chilled.

Whip together cream and remaining sugar until soft peaks form. Fold in rum. Serve in a separate bowl to accompany mangoes, or arrange mangoes in pinwheel-fashion on individual serving plates, pipe whipped cream into center and garnish with a mint sprig.

Makes 6 servings.