The Daily Dish

Curry-Rum Flambéed Mango Sundae
By Ming Tsai

daily dish banner

Curry-Rum Flambeed Mango Sundae

If you've ever had Crepês Suzette or Bananas Foster, you know what a flambé is, but its origin is disputed. Some say this technique came by way of France, where flambé was created by accident by a 14-year-old waiter in 1895 in Monte Carlo's Café de Paris.

1 tablespoon butter
1 teaspoon minced ginger
1 teaspoon curry powder
2 large mangoes, peeled, 1/2-inch dice
1 vanilla bean, split open, scraped
1/2 cup Gosling's rum
1 quart your favorite vanilla ice cream
Dominique's fleur de sel, for garnish

In a sauté pan over medium heat, melt butter and add curry.

Sauté ginger until softened.

Toss in mangoes and vanilla bean and heat through.

To flambe, move pan off heat, add the rum and return to the stove to catch the flame from the gas stove or, if using an electric stove, a long match.

Stand back when igniting; do not lean over the pan. When the flame has died down, serve mango mixture over ice cream and garnish each sundae with fleur de sel.


ming tsai thumbnail holding limeChef Ming Tsai is a local restaurateur and host of Simply Ming.


About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Author

More Recipes from Festival Chefs

Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish

food fest
Get Tickets to Our Upcoming Food & Wine Festival


Sign Up

Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.


Twitter  Follow WGBH Foodie

Support for WGBH is provided by:
Become a WGBH sponsor