Mangoes Flambé Food

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

Ingredients

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

MANGOES FLAMBé

Mangoes Flambé image

Categories Rum Fruit Dessert Broil Quick & Easy Mango Vegan Gourmet

Yield Makes 4 servings

Number Of Ingredients 3

Ingredients

4 (1-pound) firm-ripe mangoes
6 tablespoons turbinado sugar such as Sugar in the Raw
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 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.

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

Ingredients

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

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