Mangoes Flambe

1. 1

   Wash and dry mangoes.

2. 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. 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. 4

   Grasp fruit at both ends and turn inside out to make flesh side convex.

5. 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. 6

   Broil 5 inches from heat until fruit is golden (it will not brown evenly), about 5 minutes.

7. 7

   Arrange fruit on a large heat proof platter.

8. 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. 9

   Serve immediately garnished with mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.