Mangoes Flambe Food

MANGO FLAMBE

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.

MANGOES FOSTER WITH CREME FRAICHE

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.

MANGOES FLAMBE

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.

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

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.