Scoop the ice cream into chilled bowls and set aside in the refrigerator. In a large saute pan, over medium-high heat, stir the butter and sugar to form a smooth syrup. Add the mango and baste for 1 minute. Add the bananas and baste for another minute. Carefully pour in the tequila and let warm for a few seconds. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan and baste the bananas until the flames die out. Add the cream and cook for 1 more minute. Add the lime juice and give everything a final swirl together. Place the fruit around each ice cream scoop and spoon sauce over the top. Serve at once.
Courtesy Wayne Harley Brachman, Retro Desserts, Harper Collins Publishers, 2000