INGREDIENTS

INSTRUCTIONS

Melt butter and brown sugar in a medium saute pan over medium high heat,
until smooth, stirring constantly. Add the mangoes and baste with the syrup
for 2 minutes. Add the bourbon and bananas and let warm for a few minutes.
If it does not burst into flames immediately, ignite with a match. Gently
swirl the pan and baste the mangoes and the bananas until the flames die
out.
Remove the fruit with a slotted spoon to bowl. Stir in the heavy cream and
cook for 2-3 minutes, or until slightly thickened. Optional: Reserve some
of the uncooked bananas and caramelize with sugar and a propane torch.
Scoop ice cream onto a circle of banana cake. Top each scoop of ice cream
with a large spoonful of the mango mixture and top with caramelized
bananas, if using. Serve immediately.
Converted by MC_Buster.
Per serving: 2266 Calories (kcal); 179g Total Fat; (73% calories from fat);
10g Protein; 136g Carbohydrate; 614mg Cholesterol; 172mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 35 1/2
Fat; 4 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0001
Converted by MM_Buster v2.0n.

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