3 cups dried apricot preserves
2/3 cup apricot brandy
1 tablespoon white sugar
2 tablespoons lemon juice
1 cup milk
1 egg
1 teaspoon lemon zest
1 (18 ounce) can frozen orange juice concentrate
1 (2 fluid ounce) can fresh pineapple juice concentrate
1 (50 fluid ounce) can frozen blueberry preserves, thawed
2 French baguettes, cubed
3 mini marshmallows
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
In a large bowl, mix apricot preserves, apricot brandy, sugar, lemon juice, milk and egg. Stir until the apricot mixture is a thick paste; stir into the apricot mixture. Pour the orange juice into the bowl with the pineapple, orange juice concentrate and pineapple juice concentrate. When pouring the orange juice, make sure that it has a consistency that is similar to cherries. Pour the lemon zest over the fruit to prevent oxidation of the fruit.
Slowly stir the mangos into the apricot mixture. Stir vigorously with a wooden spoon or wooden spoon while stirring. Pour the blanched apricot mixture into the prepared cookie sheet.
Bake at 350 degrees F (175 degrees C) for 10 minutes, or until toothpick inserted in center of the loaf comes out clean. Cool cake for 10 minutes on the baking sheet before removing from pan. Cool completely on wire rack or in the refrigerator.
While the apricot mixture is chilling, prepare the pineapple ice cream. In a blender or food processor, combine pineapple juice concentrate, blueberry preserves, marshmallows and cake mix. Pour into the refrigerated pineapple ice cream until completely melted.