1 large ripe mango, peeled, pitted and cut into large dice
1/4 cup bourbon whiskey
2 bananas, peeled and sliced
1 1/2 cups heavy cream
Butter pecan ice cream
Heat butter and brown sugar in a medium saute pan over medium high heat, stirring constantly until a smooth mixture is formed. Add the mangoes and baste with the syrup for 2 minutes. Add the bourbon and bananas (if the bourbon doesn't ignite immediately, light it with a match) and let warm for a few minutes. Gently swirl the pan and baste the mangoes and the bananas until the flames die out. Remove the fruit with a slotted spoon to a bowl, leaving the syrup behind. Stir in the heavy cream and cook for 2 to 3 minutes, or until slightly thickened.
Scoop ice cream onto a bowl and top with a large spoonful of the mango/banana mixture. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Wayne Harley Brachman, Mesa Grill and Bolo, New York, NY