Mangoes Flambe Recipes

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MANGOES FOSTER WITH CREME FRAICHE



Mangoes Foster with Creme Fraiche image

Provided by Bobby Flay

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 stick unsalted butter
1/2 cup packed light brown sugar
6 large slightly under-ripe mangoes, halved and pitted
1/3 cup bourbon
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup chopped toasted pecans
1/2 cup creme fraiche or sour cream, optional

Steps:

  • Heat the grill to high.
  • Place a medium saucepan on the grates of the grill, add the butter, and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes.
  • While the sauce is cooking, remove the mangoes from the peel and cut into diamond shapes. Place the diamonds onto serving plates.
  • Remove the pan with the sauce from the heat and add the bourbon. Using a long lit match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and pecans. Top mangoes with the sauce and with a large dollop of creme fraiche, if using.

TROPICAL FRUIT FLAMBé



Tropical Fruit Flambé image

This tropical fruit flambé is a very warm, soft, and sweet treat but you must have skill and determination.

Provided by jjbazoka Music

Categories     Desserts     Fruit Desserts

Time 30m

Yield 3

Number Of Ingredients 8

¼ cup apple juice
2 tablespoons brown sugar
1 medium ripe mango, peeled and sliced
2 medium ripe bananas, peeled and sliced
6 large strawberries, sliced crosswise
¼ teaspoon ground cinnamon
¼ cup dark rum
1 ½ scoops vanilla ice cream

Steps:

  • Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
  • Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
  • Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
  • Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 46.4 g, Cholesterol 4.6 mg, Fat 1.7 g, Fiber 4.2 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 14.3 mg, Sugar 34.9 g

MANGO FLAMBE (OR PEACH OR PINEAPPLE OR USE YOUR IMAGINATION)



Mango Flambe (Or Peach or Pineapple or Use Your Imagination) image

Make and share this Mango Flambe (Or Peach or Pineapple or Use Your Imagination) recipe from Food.com.

Provided by Ambervim

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup brandy (or rum)
1 teaspoon lemon juice
4 mangoes, peeled and sliced
1/2 cup water (or OJ or lemon juice or pineapple juice)
3 tablespoons sugar
1/4 cup mango jam (or apricot for peach or pineapple for pineapple, etc)

Steps:

  • Simmer jam, sugar and water until mixture is syrupy, about 5 minutes.
  • Add mangos and cook over low heat 3 minutes.
  • Stir in lemon juice.
  • Heat brandy until just warm. Ignite and pour flaming over mangos.
  • Stir and spoon over ice cream.

Nutrition Facts : Calories 224.1, Fat 0.9, SaturatedFat 0.2, Sodium 7.3, Carbohydrate 49.3, Fiber 3.7, Sugar 43.5, Protein 1.9

MANGOES FLAMBE



Mangoes Flambe image

Make and share this Mangoes Flambe recipe from Food.com.

Provided by Cucina Casalingo

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

4 (1 lb) mangoes, firm but ripe
6 tablespoons turbinado sugar (such as Sugar in the Raw)
1/3 cup dark rum

Steps:

  • Wash and dry mangoes.
  • Remove 2 flat sides of each mango with a sharp knife (or Oxo mango slicer), cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces (reserve remaining fruit for another use).
  • Make crosshatch pattern with a small sharp knife, cutting across fruit down to skin at 1/2 inch intervals and being careful not to pierce through.
  • Grasp fruit at both ends and turn inside out to make flesh side convex.
  • Arrange fruit, skin side down, in a large shallow baking pan lined with foil and sprinkle enenlly with 4 tablespooons turbinado sugar (total).
  • Broil 5 inches from heat until fruit is golden (it will not brown evenly), about 5 minutes.
  • Arrange fruit on a large heat proof platter.
  • Cook rum with remaininng sugar in a small saucepan over moderately low heat, then carefullly ignite rum with a kitchen match and pour, still flaming, over warm mangoes.
  • Serve immediately garnished with mint leaves.

Nutrition Facts : Calories 338.8, Fat 1.2, SaturatedFat 0.3, Sodium 9.3, Carbohydrate 77.4, Fiber 8.2, Sugar 67.4, Protein 2.3

MANGO FLAMBE



Mango Flambe image

Make and share this Mango Flambe recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

4 (1 lb) firm-ripe mangoes
6 tablespoons sugar
1/4 teaspoon cinnamon
1/3 cup dark rum

Steps:

  • Preheat broiler.
  • Wash and dry mangoes. Remove 2 flat sides of each mango with a sharp knife, cutting lengthwise alongside pit and as close to pit as possible, so that mango flesh is in 2 large pieces (reserve remaining fruit for another use).
  • Make crosshatch pattern with a small, sharp knife, cutting across fruit down to skin at 1cm intervals and being careful not to pierce through. Grasp fruit at both ends and turn inside out to make flesh side convex.
  • Arrange fruit, skin side down, in a large, shallow baking pan lined with aluminium foil and sprinkle evenly with 4 tablespoons sugar mixed with cinnamon(total).
  • Broil 5 inches from heat until fruit is golden brown (it will not brown evenly), about 5 minutes. Arrange fruit on a large platter.
  • Cook rum with remaining 2 tablespoons sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved. Remove from heat, then carefully ignite rum with a kitchen match and pour, still flaming, over warm mangoes. Serve immediately.

Nutrition Facts : Calories 412.3, Fat 1.2, SaturatedFat 0.3, Sodium 9.3, Carbohydrate 96.4, Fiber 8.3, Sugar 86.3, Protein 2.3

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