Mangoes Foster With Creme Fraiche (By Bobby Flay) – a delicious recipe with mangoes, unsalted butter, brown sugar, Bourbon, ground cinnamon, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat the grill to high.
2
Halve each mango and remove the pits. (To make it easier, I have cut the mangoes in quarters because it makes it easier to cut them away from the pit.) Remove the peels from each mango half. Cut diamond shapes about 1/2-inch deep in the top of the mango flesh, but be careful to not cut all the way through.
3
Place a medium saucepan on the grates of the grill (or on stove top over medium heat). Add the butter and brown sugar to the pan. Cook, stirring occasionally until the sugar has melted and the sauce thickens slightly, about 5 minutes.
4
Remove the pan from the heat and add the bourbon. Using a long match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and chopped pecans.
5
Top mangoes with the sauce and garnish with a dollop of creme fraiche or sour cream, if using. (I usually skip the sour cream and just sprinkle a little extra chopped pecans).
506
kcal
Calories
38
g
Fat
42
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 slightly under-ripe mangoes, 1/2 cup unsalted butter (1 stick), 1/2 cup packed light brown sugar, 1/3 cup Bourbon, and more.
Yes, Mangoes Foster With Creme Fraiche (By Bobby Flay) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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