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Mango Flameador

Yield 2 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes