Mangoes Flambe

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 (1 lb) mangoes, firm but ripe
• 6 tablespoons turbinado sugar (such as sugar in the raw)
• 1/3 cup dark rum

Recipe

• 1 wash and dry mangoes.
• 2 remove 2 flat sides of each mango with a sharp knife (or oxo mango slicer), 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).
• 3 make 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.
• 4 grasp fruit at both ends and turn inside out to make flesh side convex.
• 5 arrange fruit, skin side down, in a large shallow baking pan lined with foil and sprinkle enenlly with 4 tablespooons turbinado sugar (total).
• 6 broil 5 inches from heat until fruit is golden (it will not brown evenly), about 5 minutes.
• 7 arrange fruit on a large heat proof platter.
• 8 cook rum with remaininng sugar in a small saucepan over moderately low heat, then carefullly ignite rum with a kitchen match and pour, still flaming, over warm mangoes.
• 9 serve immediately garnished with mint leaves.