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1
Peel mangoes.
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2
Cut in thirds horizontally, leaving the pit in middle section.
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3
Place each portion without pit cut-side down on a work surface, and with a large knife cut into 8 slices perpendicular to the cutting board.
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4
Gently push down on slices so they spread out and overlap slightly.
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5
Sliver enough mango flesh left around the pits to make 1/2 cup.
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6
Set slivers aside.
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7
Butter a baking sheet large enough to hold mangoes in a single layer.
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8
Heat the broiler.
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9
Melt remaining butter in a large nonstick skillet.
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10
Use a spatula to place each sliced mango third in the pan so they keep their shape.
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11
Cook over medium heat about 5 minutes, sprinkling with two tablespoons sugar, and basting with pan juices.
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12
With spatula, transfer mangoes to baking sheet, place under broiler, and broil until edges just start to color.
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13
Do not overcook.
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14
Set mangoes aside.
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15
Add remaining sugar to juices in skillet, and cook over medium heat until juices start to caramelize.
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16
Add lemon juice, and continue to cook, stirring, until amber colored.
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17
Season lightly with pepper.
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18
Spoon on mangoes.
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19
Place a sliced caramelized mango third in each of 4 shallow soup plates.
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20
Spoon passion fruit sauce around each, and scatter raw mango slivers around.
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21
Top each with a large oval scoop of sour cream sorbet, sprinkle 1/4 teaspoon coarse pepper on top and serve at once.
