Coconut-Fried Mango With Cinnamon Rum Sauce

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2 cups fresh orange juice

2 cups water plus 1 1/2 cups ice water

1 cup granulated sugar

3 tablespoons amber rum, such as Mount Gay

1/2 teaspoon cinnamon

3 firm ripe mangoes—pitted, peeled and quartered lengthwise

1 cup all-purpose flour

1/2 cup confectioners' sugar, plus more for dusting

1/4 cup cornstarch

1 cup packed sweetened shredded coconut (2 1/2 ounces)

Vegetable oil, for frying

Crème fraîche (optional)

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