Just a quick note to let you know I’ve been banned from my own kitchen as the Blog Monster has officially taken over kitchen duties. “Trissa, you watch and take pictures while I cook” she told me. As many of you would probably agree, being prohibited from cooking in your own kitchen is cause for distress and a major protest! However, when the Blog Monster said she was making Mango Jubilee… I gladly caved in.
This deliciously simply dessert consists of a scoop of ice cream topped with a mango-caramel like sauce, and finally flamed with some brandy. Imagine spoonfuls of creamy and cold ice cream topped with a warm mango sauce – if Blog Monster made desserts like this every day – I would gladly give up my kitchen for it!
Also, an apology before the recipe. There’s been a big heatwave that hit Sydney this week. With temperatures hitting as high as 35c (around 95F), it’s been impossible to photograph the mango jubilee “properly”. There were five servings of this mango jubilee that were made before we could take a half decent picture. Luckily, there was no shortage of takers for the servings that were “un-fit” for the photo!
- 2 ripe mangoes
- 5 tablespoons brown sugar
- 4 tablespoons butter
- splash of brandy
- 2 scoops of best quality vanilla ice cream
- Slice the mango in the middle of the flat seed so you have two halves. Scoop out the flesh using a melon baller.
- When you can’t make any more balls, scoop out the rest of the flesh with a spoon and it up using a fork or a hand blender.
- In a saucepan, melt the butter and add the sugar. Cook until the sugar has dissolved. Add the pureed mango and cook for another 2 minutes over a low heat. Add the mango balls and cook another 2 minutes. Set aside.
- Place a scoop of ice cream in a heat proof container and add the mango puree and balls.
- Place your brandy in a metal soup laddle and heat over a gas stove top. When the flame has ignited, carefully pour the flame over the mango mixture.