Instructions: Melt butter and brown sugar in a medium saute pan over medium-high heat, until smooth, stirring constantly. Add the mangoes and baste with the syrup for 2 minutes. Add the bourbon and bananas and let warm for a few minutes. If it does not burst into flames immediately, ignite with a match. Gently swirl the pan and baste the mangoes and the bananas until the flames die out. Remove the fruit with a slotted spoon to bowl. Stir in the heavy cream and cook for 2 to 3 minutes, or until slightly thickened.

Optional: Reserve some of the uncooked bananas and caramelize with sugar and a propane torch.

Scoop ice cream onto a circle of banana cake. Top each scoop of ice cream with a large spoonful of the mango mixture and top with caramelized bananas, if using. Serve immediately.

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