Prep 10 mins
Cook 5 mins
A delicious, simple and "entertaining" tropical desert.
- 4 (1 lb) mangoes, firm but ripe
- 6 tablespoons turbinado sugar (such as Sugar in the Raw)
- 1⁄3 cup dark rum
- Wash and dry mangoes.
- 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).
- 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.
- Grasp fruit at both ends and turn inside out to make flesh side convex.
- Arrange fruit, skin side down, in a large shallow baking pan lined with foil and sprinkle enenlly with 4 tablespooons turbinado sugar (total).
- Broil 5 inches from heat until fruit is golden (it will not brown evenly), about 5 minutes.
- Arrange fruit on a large heat proof platter.
- 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.
- Serve immediately garnished with mint leaves.