Curry-Rum Flambéed Mango Sundae
By Ming Tsai
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.
Chef Ming Tsai is a local restaurateur and host of Simply Ming.
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