| 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 | t | Cinnamon |
| 1/2 | c | Dark rum |
| 1 | t | Cornstarch, mixed together |
| with | ||
| 1 | t | Water |
| 1 | qt | Vanilla Bean Ice Cream, see |
| * Note | ||
| or best-quality | ||
| store-bought vanilla ice | ||
| Cream), 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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