Name: Flaming Mango Sauce over Homemade Vanilla Ice Cream
Ingredients: 1 c Diced ripe mango; 1/4 c Sugar; 1/2 c Water; 1/4 ts Cinnamon; 1/2 c Dark rum; 1 ts Cornstarch; mixed together with; 1 ts Water; 1 qt Vanilla Bean Ice Cream; see * Note; (or best-quality store-bought vanilla ice; Cream)

There is an in-between-ness to this life. God gives us great promises in the gospel. Then He calls us to wait for their fulfillment. He doesn’t give us everything right away. He calls us to wait. In between the giving and the fulfilling of God’s promises, the waiting can be hard. Sometimes it can seem impossible to endure, because what we’re stuck in for now doesn’t just fall short of God’s great promises. Our experience can be the opposite of God’s great promises. Living in-between is not easy. But God’s greatest gift is not always what we think. God’s greatest gift is Himself. And He does give Himself right now. His own reality and presence and nearness and immediacy and smile: “The Lord is near to the brokenhearted” (Psalm 34:18), “The Lord is near to all who call upon Him, to all who call upon Him in truth” (Psalm 145:18). That is not a consolation prize, not something we have to settle for. There is nothing greater in all this world. We don’t understand how God draws near and we can’t control Him. But this is real, very real, very wonderful. As we stumble forward, God’s real presence gives us strength to wait without self-pity but with resilient good cheer.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Niger	Toohot04	6	servings

INGREDIENTS

1	c	Diced ripe mango
1/4	c	Sugar
1/2	c	Water
1/4	ts	Cinnamon
1/2	c	Dark rum
1	ts	Cornstarch; mixed together with
1	ts	Water
1	qt	Vanilla Bean Ice Cream; see * Note
		(or best-quality store-bought vanilla ice
		Cream)

INSTRUCTIONS

* Note: See the "Vanilla Bean Ice Cream" recipe which is included in this
collection.
In a medium skillet, combine the mango, sugar, water, and cinnamon. Over
medium-high heat, bring the liquid to a boil. Lower the heat to medium and
stir the mixture constantly for 3 to 4 minutes, until the sauce thickens
slightly. In a small saucepan, warm the rum over low heat and stir in the
cornstarch mixture until it thickens. Transfer the sauce to a heatproof
bowl. Bring the mango sauce and the pan of warm rum to the table and spoon
Vanilla Bean Ice Cream into six individual bowls. Light the rum in the pan
and pour it, still flaming, into the mango sauce. Spoon some of the mango
sauce over each dish of ice cream. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6259 broadcast 04-21-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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