Ice Cream with Rum Mango Sauce

1 ripe mango, peeled and diced
3/4 cup pineapple juice
2 tablespoons honey
2 tablespoons dark rum or 1/4 teaspoon rum extract
2 tablespoons fresh lime juice
2 teaspoons cornstarch
1 tablespoon water
Grated zest of 1 lime
Vanilla low-fat or non-fat ice cream or ice milk,
    or flavor of your choice

Pur?e the diced mango in an electric blender or food processor until smooth. Combine the pur?ed mango with the pineapple juice, honey, rum, and lime juice in a small saucepan. Bring to a simmer over moderate heat. Mix the cornstarch and water and add to the mango mixture. Cook over moderate heat, stirring constantly, for 2 to 3 minutes, until the sauce thickens. Add the lime zest and remove from the heat. Serve warm or chilled over ice cream.

Makes about 1 cup, to serve 4 to 6.