- 2 Tablespoons butter
- 1/4 Cup brown sugar
- 1/2 Teaspoon vanilla
- 1 ripe mango, peeled, seeded and cubed (about 1 1/2 cups)
- 1 Cup California raisins
- 1/4 Cup dark rum, warmed
- 1 Pint nonfat vanilla ice cream
In medium skillet over medium heat, melt butter. Add brown sugar; cook until bubbly. Add mango and raisins. Reduce heat; cover. Cook 10 to 15 minutes or until mango is tender, stirring occassionally. Add warm rum; quickly and carefully light with long match. Tilt and rotate pan carefully. When flames have extinguished, pour a scant 1/4 cup sauce in each of 8 dessert bowls. Top with 1/4 cup of ice cream.
Note: Fresh pineapple or banana chunks (1 1/2 cups) may be substituted for the mango.