Total Time
15mins
Prep 10 mins
Cook 5 mins

A delicious, simple and "entertaining" tropical desert.

Ingredients Nutrition

Directions

  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.

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