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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A quick, light dessert that works well with many different types of fruit. Mango just happens to be one of my favorites. Ingredients:
1 firm-ripe mango (i use the commonly found tommy atkins type, which are fat and oval-ish) |
2 tbsp rum or cognac |
2 tsp lime juice (may need to be adjusted depending on sweetness of mango) |
Directions:
1. Cut the mango into cubes.
2. There are many ways to do this, depending on what type of mango you have. For the Tommy Atkins variety that I buy, this method works well.
3. First, make two lengthwise cuts, one along each side of the pit, to get 3 pieces of roughly the same thickness. (You'll know when you cut too deeply into the pit, because you'll meet some resistance and it'll begin to sound like you're sawing wood.)
4. Then, for the two outer pieces, cut a grid into the flesh, all the way down to the skin (try not to cut through).
5. Now, depending on how ripe your mango is, you can spoon out the cubes. Alternatively, you can flip the pieces inside out by pressing a little on the skin side of the mango. Then, it's easy to cut the flesh away from the skin with a knife.
6. For the center piece, peel off the skin (or cut it away) and place it on the cutting board.
7. Carve away as much flesh as you can without cutting into the fibrous pit. Cut the pieces into bite-sized chunks.
8. Assemble the dessert
9. Put the mango into a bowl. Drizzle with rum (or cognac) and lime juice. Toss briefly, add more juice / alcohol according to taste, and serve.
10. This is a good stand-alone dessert for weeknights. To dress it up, you can serve ice cream, custard, or whipped cream alongside. Or, spoon it into dessert or pastry shells. You can even serve it as a topping for pancakes or waffles for Sunday brunch.
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