Rum-Spiked Roasted Caramelized Mango
Recipe GLPR19f3cfb108ed60
Ripe mangoes are halved, scored, and roasted until caramelized, then glazed with a fragrant syrup infused with vanilla, cardamom, and dark rum. The result is a warm, exotic dessert with tender, caramelized fruit and complex spice notes, perfect for finishing a Caribbean-inspired meal.
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Ingredients
2 ripe mangoes
½ cup sugar
½ cup water
½ vanilla bean, split lengthwise (about 4 inches)
9 pods green cardamom pods
¼ cup dark rum
sea salt, to taste
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
Wash the mangoes and pat them dry. Cut each mango in half lengthwise, working around the flat pit, and carefully remove the pit. Score the flesh in a crosshatch pattern, cutting just to (but not through) the skin, creating small cubes.
Place the mango halves skin-side down on the prepared baking sheet. Sprinkle lightly with sea salt.
Roast the mangoes in the preheated oven for 12 to 15 minutes, until the flesh begins to caramelize and the edges turn golden brown.
While the mangoes roast, combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely.
Add the cardamom pods to the syrup, crushing them slightly to release their oils. Split the vanilla bean and scrape the seeds into the syrup, then add the split pod as well. Simmer gently for 5 minutes to infuse the flavors.
Remove the syrup from heat and carefully pour in the dark rum, stirring gently to combine.
Remove the roasted mango halves from the oven. Brush or drizzle the warm rum-infused syrup generously over the caramelized flesh of each mango half.
Serve the mangoes warm, either directly from the skin or scooped into a bowl, with the syrup spooned over top. Discard the cardamom pods and vanilla bean pod before eating.
