Mangoes Foster with Creme Fraiche by Bobby Flay
Indulge in the tropical decadence of Mangoes Foster with Crème Fraîche, a vibrant dessert masterpiece by Bobby Flay. This refined twist on the classic Bananas Foster features juicy, ripe mangoes simmered in a velvety caramel sauce made with rich dark brown sugar, golden butter, and a hint of cinnamon. A splash of dark rum brings drama and flavor with an exciting flambé technique, infusing the dish with a luxurious depth. Served atop a dollop of tangy crème fraîche and optionally garnished with toasted nuts and fresh mint, this quick and elegant treat is perfect for impressing dinner guests. With just 20 minutes from start to finish, this warm, tropical delight highlights fresh mangoes and effortless sophistication in every bite. Perfect for those seeking an unforgettable, fruit-forward dessert with a show-stopping presentation!
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Ingredients
- 2 whole ripe mangoes
- 2 tablespoons unsalted butter
- 1/3 cup dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 1 cup creme fraiche
- 1/4 cup toasted pecans or walnuts (optional)
- 4 leaves fresh mint leaves (optional, for garnish)
Directions
Step 1
Cut the mangoes: Stand each mango upright and slice along the sides of the pit to yield two large halves per mango. Use a spoon to scoop the flesh out in one piece. Slice the mango flesh into thick wedges.
Step 2
Heat a skillet over medium heat and add the butter. Allow the butter to melt and slightly brown, taking care not to burn it.
Step 3
Stir in the dark brown sugar and ground cinnamon, whisking until the sugar dissolves and forms a smooth caramel sauce, about 2 minutes.
Step 4
Add the mango slices to the skillet, tossing gently to coat them in the caramel sauce. Cook for 2-3 minutes, or until the mango is warmed through and slightly caramelized.
Step 5
Carefully pour in the dark rum and gently swirl the pan. Use a lighter or long match to ignite the rum for flambé. Be cautious with this step and stand back as the flames will briefly rise. Allow the flames to subside on their own.
Step 6
Stir in the vanilla extract and remove the skillet from heat.
Step 7
To serve, place a dollop of creme fraiche on each plate. Spoon the warm mangoes and caramel sauce over the creme fraiche. Top with toasted nuts, if using, and garnish with fresh mint leaves for a touch of color.
Step 8
Serve immediately and enjoy the tropical decadence!
Nutrition Facts
| Serving size | (1110.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2189.3 |
| Total Fat 146.5g | 0% |
| Saturated Fat 80.1g | 0% |
| Cholesterol 323.5mg | 0% |
| Sodium 139.8mg | 0% |
| Total Carbohydrate 191.4g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 178.7g | |
| Protein 13.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 379.4mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 1627.4mg | 0% |
Source of Calories