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.
MANGOES FLAMBE
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
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 (OR PEACH OR PINEAPPLE OR USE YOUR IMAGINATION)
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
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
FRESH FRUITS FLAMBE
A delightful after dinner dessert, this fruit flambe can be spooned over ice cream or enjoyed just as it is. Danaka's Palace in Toronto developed this recipe in honour of Canada's greatest Prime Minister, Pierre Elliot Trudeau. Mr. Trudeau visited Danaka's Palace frequently, whether in an official capacity, or just in town to attend a theatre. I am far from being a famous politician, but I do attend theatres frequently. This particular recipe has a permanent home in my collection of "fast and easy to prepare"; my guests enjoy the selection of fruit used to produce this dessert. Increase the recipe logically to serve more guests.
Provided by TOOLBELT DIVA
Categories Dessert
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a flambe pan.
- Add sugar and stir over medium heat until the mixture begins to caramelize.
- Add the orange and pineapple juice and bring to a boil.
- Add the pieces of fruit and stir to blend well with the caramel.
- Pour in the Maraskina, Grand Marnier and Cognac and flame.
- Allow the liquid to thicken slightly, but do not overcook the fruit.
Nutrition Facts : Calories 241.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 93.7, Carbohydrate 35.3, Fiber 0.8, Sugar 32.9, Protein 0.6
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- 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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