Mangoesfosterwithcremefraichebybobbyflay Recipes
MANGOES FOSTER WITH CREME FRAICHE (BY BOBBY FLAY)
I first saw Bobby Flay prepare this on the Food Network in 2007. It was a featured recipe during a segment called "Boy Meets Grill" in the episode called Dinner on the Grill. It looked so good so I just had to try it. It was an immediate hit with my family. I have made this on the grill (as Bobby Flay prepared it) as well as on my stovetop, and it comes out fantastic each time.
Provided by Northwestgal
Categories Dessert
Time 15m
Yield 6 mango halves, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the grill to high.
- Halve each mango and remove the pits. (To make it easier, I have cut the mangoes in quarters because it makes it easier to cut them away from the pit.) Remove the peels from each mango half. Cut diamond shapes about 1/2-inch deep in the top of the mango flesh, but be careful to not cut all the way through.
- Place a medium saucepan on the grates of the grill (or on stove top over medium heat). Add the butter and brown sugar to the pan. Cook, stirring occasionally until the sugar has melted and the sauce thickens slightly, about 5 minutes.
- Remove the pan from the heat and add the bourbon. Using a long match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and chopped pecans.
- Top mangoes with the sauce and garnish with a dollop of creme fraiche or sour cream, if using. (I usually skip the sour cream and just sprinkle a little extra chopped pecans).
MANGOES FOSTER WITH CREME FRAICHE
Steps:
- 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.
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