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Author Notes: One of my favorite desserts as a kid was bananas foster. For special occasions we would go to a restaurant in downtown Annapolis where they served the dish tableside. I was in awe and my dad and I would often try our hand at the art of flambe. I have grown out of a taste for bananas but mangoes are a current obsession. I thought they would take well to the caramelized sauce and I gave them a hit of spices and citrus. I used salted butter because I love the salty/sweet combo. Some people hate it and feel free to use unsalted if you prefer. Yum! Serve with your best vanilla ice cream. —meganvt01
Food52 Review: This is a superb way to treat yourself to some mangoes! I love the bit of ginger and lime zest. The mangoes hold up great and are delicious with vanilla ice cream. I may never go back to bananas foster again! —cgilsbach
- 2 tablespoons salted butter
- 1/3 cup dark brown sugar
- 1/8 teaspoon ground cardamom
- 1/4 teaspoon freshly grated ginger
- 1/4 teaspoon cinnamon
- 2 tablespoons mango nectar (I use Goya)
- 1/3 cup dark rum (or even a superdark blackstrap rum if you can find it)
- 1 teaspoon lime zest
- 2 very large, very ripe mangoes - cut into 1/2 inch wedges
- vanilla ice cream - for serving
- In a skillet over medium heat, melt the butter and cook until browned (swirl the butter until the solids at the bottom get a nice, golden -- not too dark -- brown color).
- Add the sugar and ginger. Cook for about 2 minutes until the sugar is completely dissolved.
- Add the mangoes, mango nectar, cinnamon and cardamom. Cook for 1 minute.
- Add the rum, remove from the heat, and using a long match, light the rum on fire. Using a long handled spoon, baste the mangoes with the rum sauce until the flame dies out.
- Finish the dish by adding the lime zest. Serve over big scoops of vanilla ice cream.