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
Test Kitchen Notes
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
Ingredients
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2 tablespoons
salted butter
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1/3 cup
dark brown sugar
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1/8 teaspoon
ground cardamom
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1/4 teaspoon
freshly grated ginger
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1/4 teaspoon
cinnamon
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2 tablespoons
mango nectar (I use Goya)
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1/3 cup
dark rum (or even a superdark blackstrap rum if you can find it)
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1 teaspoon
lime zest
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2
very large, very ripe mangoes - cut into 1/2 inch wedges
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vanilla ice cream - for serving
Directions
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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).
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Add the sugar and ginger. Cook for about 2 minutes until the sugar is completely dissolved.
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Add the mangoes, mango nectar, cinnamon and cardamom. Cook for 1 minute.
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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.
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Finish the dish by adding the lime zest. Serve over big scoops of vanilla ice cream.
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