Recipe
January 30, 2009
Flambéed Mangoes Recipe
Step 1: Peel the mangoes using a vegetable peeler if the skin is thin or, if the skin is thick, by cutting a slit in the peel and peeling it off with your fingers. Discard peel. Use a small sharp knife to cut long, thin wedges of fruit off the pit. Discard the pit.
Step 2: In a large frying pan, heat the jam, butter and sugar until butter is melted and mixture is bubbling. Add the mango slices to the sauce. Let the heat come to a bare simmer. Be careful not to overcook the fruit or it will quickly turn mushy. Pour in Grand Marnier. Bring back to a bare simmer and immediately light the mixture with either a long match or an igniter. Turn off stove heat. After flames die off, let mixture cool slightly so the sauce thickens.
Step 3: Serve over vanilla ice cream.
Note: If you don’t want to flambé the mango, it is equally indulgent simply mixed with 1/4 cup orange juice and two tablespoons of Grand Marnier served cold with ice cream.
Directions
Yield:
Step 1: Peel the mangoes using a vegetable peeler if the skin is thin or, if the skin is thick, by cutting a slit in the peel and peeling it off with your fingers. Discard peel. Use a small sharp knife to cut long, thin wedges of fruit off the pit. Discard the pit.
Step 2: In a large frying pan, heat the jam, butter and sugar until butter is melted and mixture is bubbling. Add the mango slices to the sauce. Let the heat come to a bare simmer. Be careful not to overcook the fruit or it will quickly turn mushy. Pour in Grand Marnier. Bring back to a bare simmer and immediately light the mixture with either a long match or an igniter. Turn off stove heat. After flames die off, let mixture cool slightly so the sauce thickens.
Step 3: Serve over vanilla ice cream.
Note: If you don’t want to flambé the mango, it is equally indulgent simply mixed with 1/4 cup orange juice and two tablespoons of Grand Marnier served cold with ice cream.