- Simmer first two ingredients until sugar dissolves and a syrup is formed, add rum and cool.
- Cut pineapple into ½-inch dice.
- Pour the pineapple rum sauce over the pineapple.
- Marinate for several hours.
- Place 1 scoop mango ice cream in a 6-oz wineglass.
- Top with 3 to 4 oz pineapple rum mixture.
- Garnish with pistachio nuts.
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