Mango Jubilee

Place mango purée in a thick, heavy-bottomed saucepan. Simmer over low heat.

Increase heat. Just before the purée starts to boil, add mango balls. Lower heat and continue to simmer.

Add orange juice and sugar. When the sugar dissolves, add dissolved cornstarch. Simmer for about 5 to 7 more minutes.

Place scoops of ice cream in serving bowls. Top with mango mixture. Drizzle cointreau on top before serving, if desired.