Flambeed Mangoes

By akselden

Ingredients

• 3 to 4 ripe mangoes* (about 1 lb)
• 1/2 cup 1 25 ml.) peach or apricot jam
• 2 tbsp 30 ml.) unsalted butter
• 1 tbsp 15 ml.) granulated sugar
• 1/4 cup (50 ml.) Grand Marnier
• Vanilla ice cream to serve

Preparation

Step 1

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.
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 Mamier. Bring back to a bare simmer and immediately light the mixture with either a long match or an ignited. Turn off stove heat. After flames die off, let mixture cool slightly so the sauce thickens.
3. Serve over vanilla ice cream. Makes 6 serving.