Caramelized Mango With Rum Recipe

Eric Ripert
Caramelized Mango Rum
We are going to prepare a mango with rum, dark sugar, brown sugar and some vanilla ice cream. I am going to peel of this mango and I am using a sharp knife, of course we do not want to take too much of the flesh. When I am peeling of fruits I would try to do it one movement. I go from the top to the bottom just like this. We have the mango ready and take the stem out. So when you cut the mango you put it on a cutting board, stabilize by moving a little piece of it so it does not t role on the table an you do not hurt yourself. And then I am going to try pull off the seed and I am cutting the mango up with this way. And you can see I am very close to the seed that white piece here is the seed in the middle, so I have been very close to it and then I am going to the other side and again slice the mango.
You are going to add some mango on the side like that and we are going to remove it as well. And we will really use all the mangoes here. I just have to slice the mango, I got inspire to do this mango dish by thinking of a Banana Flambe with rum and I thought why not use the toaster oven to make it very simple and seal the mango taste when its baked and it is really delicious. Here we go… I am going to brush the tray with aluminum foil with some soft butter and that will prevent the mango from sticking to the aluminum foil with a spatula I am taking the mango. I am going to spread it on the tray like that.
I am going to apply the butter generously on top of my mango. Soft butter because we will prevent the mango from being dry on the outside. If the butter has melted it will run out immediately. I have some of brown sugar and I love the flavor of the brown sugar. It is unrefined sugar from the sugar cane just a very exotic flavor. And I will find it almost like liquorish flavor at time.
The mangoes are ready to go, it going to take about five minutes to be ready. The remaining mango that I have, I am going to create some dices here and we will use it to top our baked mango because we do not want to lose the left over mango and that will be kind of our garnish. You can smell it all ready. The butter on the mango juice is really, really a great smell. I am going to add the rum now. I am putting tow spoons of dark rum. I did not want to put the rum before because you do not want to fire your oven and I am going to mix the rum and the butter and I just have two plates. Very simple then like that, we are going to top it with a little bit of more brown sugar, some of the juice of course and now the juice as the rum on it, the butter of the mango juice just a scoop of a vanilla ice cream. I always roll on the spoon on the other side with my hand so that we do not stick to the spoon and some of the mango dice and now our dessert is ready. Let us try. Mango, rum, brown sugar, the toaster oven, five minutes, and delicious.
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