Mangoes Flambé Recipes
MANGO FLAMBE
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
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
MANGOES FLAMBé
Steps:
- Preheat broiler.
- Wash and dry mangoes. Remove 2 flat sides of each mango with a sharp knife, 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 a 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 evenly with 4 tablespoons turbinado sugar (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 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.
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MANGAS FLAMBADA (MANGO FLAMBE) - CURIOUS CUISINIERE
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Reviews 26Category DessertCuisine BrazilianTotal Time 20 mins
- Heat butter in a large, oven-proof sauté pan. Add mango slices, sugar, and salt. Sauté until the sugars begin to caramelize and turn a light, golden brown, 5-7 minutes over medium heat.
- In a small bowl or liquid measuring cup, mix rum and triple sec. Pour the liquor over the mangoes and let the liquor heat for 30-45 seconds.
- Light the liquor with a match and watch the show as the flames dance around your sauté pan. Once all the alcohol has burned off, the flames will go out. Sprinkle the mangoes with 1 tsp lemon juice.
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- The day prior to serving the dessert: line a large baking sheet with parchment paper. Scoop ice cream into balls and place them onto the prepared baking sheet leaving room in between each ice cream ball. Place in the freezer overnight to fully freeze them.
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