| Level: | Intermediate |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 stick unsalted butter
- 1/2 cup packed light brown sugar
- 6 large slightly under-ripe mangoes, halved and pitted
- 1/3 cup bourbon
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup chopped toasted pecans
- 1/2 cup creme fraiche or sour cream, optional
Instructions
- Heat the grill to high.
- Place a medium saucepan on the grates of the grill, add the butter, and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes.
- While the sauce is cooking, remove the mangoes from the peel and cut into diamond shapes. Place the diamonds onto serving plates.
- Remove the pan with the sauce from the heat and add the bourbon. Using a long lit match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and pecans. Top mangoes with the sauce and with a large dollop of creme fraiche, if using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 805 |
| Total Fat | 40 g |
| Saturated Fat | 19 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 9 g |
| Sugar | 97 g |
| Protein | 6 g |
| Cholesterol | 75 mg |
| Sodium | 102 mg |
Reviews
Bobby never disappoints.:)..its delicious..used vanilla ice cream instead of creme fraiche..usually foster recipes are too strong but this one is delicious.