Mango Split with Rum-Caramel Sauce and Macadamia Nuts
by Cindi Sutter, Founder & Editor of Spirited Table® - Stay tuned for more mangos recipes to kick-off the first-ever South Beach Mango Festival. Details here.
This delicious dessert is a tropical mango split with a hot sauce of diced mango, macadamia nuts, and caramel. It will bring out the kid in you.
Ingredients to Serve- 4
2 large ripe mangos, peeled and cut from the pit
1/4 cup Packed brown sugar
1 Tbsp Unsalted butter
1 Tbsp Freshly squeezed lime juice
1/8 tsp Ground cinnamon
1 Tbsp Dark Rum
1 pint Mango sorbet (or vanilla substitute)
1 pint Vanilla ice cream
1/2 cup Sweetened whipped cream
1/2 cup Macadamia nuts
2 Tbsp Shredded coconut, toasted (see note)
Instructions
- Cut 3 of the mango cheeks into 2-inch-thick wedges. Cut the remaining cheek and side flesh into ½-inch dice. In a small saucepan, combine the brown sugar, butter, lime juice, and cinnamon. Cook over medium heat, stirring until the mixture turns into a smooth caramel. Mix in the diced mango, and simmer for 2 minutes. Remove from heat and stir in the rum.
- Using 4 shallow soup bowls or coupe dishes, add 2 scoops of mango sorbet and 1 scoop of vanilla ice cream to each. Divide the mango wedges around the ice cream. Spoon the warm caramel sauce over the top. Garnish with whipped cream, macadamia nuts, and coconut.
Toasting Coconut: Preheat the oven to 325 degrees. Spread the coconut on a small baking sheet. Bake the coconut for 5 to 6 minutes then turn and mix the flakes. Return to the oven for another 3 to 4 minutes, until golden brown.