Mango and plantains combine in this tropical, caramelly dessert that’s flambéd with mezcal or triple sec and served with vanilla ice cream — a must-try for your dessert menu from Jorge Fitz and Beto Estúa of Mexico City’s Casa Jacaranda and the National Mango Board!
Recipes developed by Jorge Fitz and Beto Estúa, Casa Jacaranda, Mexico City; recipe and photo courtesy of National Mango Board
2 each mangos
1 c. turbinado sugar
½ c. fresh orange juice
⅛ t. table salt
1 each ripe plantain
1 oz. butter
⅓ c. mezcal or triple sec
Heat a heavy pan on high.
Prepare the fruit: use the whole fleshy cheeks of the mangos and cut the plantain in 4 long slices.
Sprinkle ½ cup sugar evenly and flat on the bottom of the hot pan. Continually add more sugar slowly or quickly (depending on the temperature of the pan) until all sugar is in the pan and begins to caramelize. Add the butter and stir to incorporate. The caramel will become more flexible. Stir in the orange juice.
When the sauce is thick, add the fruit. Season with a pinch of salt. Let the juices release.
Set the heat to medium. Toss only once or twice to avoid breaking up the fruit. Let simmer for a couple of minutes. Remove pan away from the heat.
Add the mezcal or triple sec, then put the pan back near the flame and safely flambé. Cook until the liquid has subsided and the caramel sauce is thick again. Remove from heat and allow to cool down to room temperature. Serve immediately.
Great when served with a scoop of vanilla ice cream.