Instructions: Cut the mangoes lengthwise on both sides of the center stone, leaving a strip about 1 inch wide in the middle. Cut the halves into thin slices and remove the peel. Cut off the flesh around the stone. Remove the peel and slice the fruit. Heat a heavy-based skillet over medium heat for about 2 minutes. Add the sugar and melt slowly until it caramelizes. Swirl the pan occasionally, but do not stir. When sugar is a light golden brown, add the brandy and ignite with a match. Immediately add the mangoes and cook until the flames die and the fruit is warm. Scoop ice cream onto plates and spoon mangoes over the ice cream.

Serves 8

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