Mango Jubilee

Enjoy this ice cream dessert topped with ripe mangoes!
 
Serves 5 to 6  Prep Time 5 minutes  Cooking Time 15 minutes

4 very ripe large mangoes
1/2 cup white sugar
4 tablespoons butter
1 tablespoon juice from jarred cherries
1 tablespoon rum (preferably Tanduay Rum) lemon or orange zest (optional)
vanilla ice cream

1  Slice the mangoes and scoop out the flesh, discarding the skins and reserving all the juices. Set aside.

2  Heat a sauté pan over medium heat and combine the sugar, butter, and cherry juice. Cook until the sugar is dissolved, then add the mangoes and liquids. Simmer until the liquid is reduced and the mangoes are softened, about 5 to 10 minutes.

3  Remove the pan from the heat and add the rum and lemon zest. Return the pan to the heat, stirring occasionally to help burn off the alcohol. If you know how to flambé safely, go for it. Otherwise, keep stirring for 1 to 2 minutes over medium heat. Once done, turn off the heat and prepare the ice cream for serving.

4  Put large scoops of vanilla ice cream in 6 bowls, then top with heaping tablespoons of the hot mango mixture. Serve immediately before the mango melts all the ice cream.

Photography by David Hanson │ Food Styling by Sharlene Tan

• Mavs Apr 26 2010 @ 12:37am Report Abuse

     

  A very tropical treat indeed.
• Mavs Apr 26 2010 @ 12:37am Report Abuse

     

  A very tropical treat indeed.