Combine the butter, sugar and lime juice in a nonstick skillet. Cook over low heat, stirring often, until mixture becomes a light gold caramel syrup, about 3 to 5 minutes.
Add the bananas, mango and orange juice. Cook for 2 to 3 minutes stirring often. Stir in cinnamon. Serve warm sauce over vanilla ice cream.
HELPING HANDS: Kids can help slice the bananas and scoop the ice cream.
