Ingredients for Mangoes Foster With Creme Fraiche By Bobby Flay
- 2 large ripe mangoes (about 1.5 lbs total)
- Unsalted Butter
- Light Brown Sugar
- 2 tablespoons bourbon
- Ground Cinnamon
- Pinch of salt
- Pecans
- Creme Fraiche
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mangoes Foster With Creme Fraiche By Bobby Flay? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mangoes Foster With Creme Fraiche By Bobby Flay
- Prepare the mangoes: Halve each mango lengthwise, remove the pit, and peel. Using a sharp knife, score diamond shapes into the flesh, about 1/2-inch deep, being careful not to cut all the way through.
- Heat your grill to high heat OR prepare your stovetop: Place a medium oven-safe saucepan on the grill grates (if using grill) or directly on a burner over medium-high heat.
- Make the sauce: Add the butter and brown sugar to the pan. Cook, stirring frequently, until the sugar melts and the sauce thickens slightly (about 5 minutes).
- Flambé (optional but highly recommended!): Carefully remove the pan from the heat (if grilling, use caution). Add the bourbon. Using a long match or kitchen torch, ignite the bourbon. Let the flames subside completely before proceeding.
- Finish the sauce: Stir in the cinnamon, salt, and chopped pecans.
- Assemble and serve: Arrange the mango halves in the pan, spooning the sauce generously over them. If using a stovetop, you may briefly return to low heat to warm the mangoes.
- Garnish and enjoy: Top each mango half with a dollop of crème fraîche or sour cream and serve immediately. Enjoy the delightful combination of sweet, caramelized mango and creamy crème fraîche!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
133g
Fat
51g
Carbs
12g
