Mango Flameador

Oxmoor House
2 servings


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1 tablespoon butter or margarine
1 tablespoon sugar
1/2 orange
1/2 lime
2 tablespoons Cointreau or Triple Sec
1 large mango, peeled and cubed
2 tablespoons tequila
Coconut ice cream


Melt butter in a large skillet or chafing dish; add sugar, and cook over medium heat until bubbly.

Peel and juice orange and lime halves; reserve peel and juice. Add peel to skillet. Stir in Triple Sec; ignite with a long match. When flames die down, add juice of orange and lime. Cook over medium heat until thickened and lightly browned. Remove fruit peels; discard. Add mango; bring to a boil.

Place tequila in a small, long handled pan; heat just until warm. Ignite with a long match, and pour over mango mixture. Baste mango with sauce until flames die down. Serve immediately over coconut ice cream.

Created date

February 2010