Mangoes Foster With Creme Fraiche Recipes

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MANGOES FOSTER WITH CREME FRAICHE (BY BOBBY FLAY)



Mangoes Foster With Creme Fraiche (By Bobby Flay) image

I first saw Bobby Flay prepare this on the Food Network in 2007. It was a featured recipe during a segment called "Boy Meets Grill" in the episode called Dinner on the Grill. It looked so good so I just had to try it. It was an immediate hit with my family. I have made this on the grill (as Bobby Flay prepared it) as well as on my stovetop, and it comes out fantastic each time.

Provided by Northwestgal

Categories     Dessert

Time 15m

Yield 6 mango halves, 6 serving(s)

Number Of Ingredients 8

3 slightly under-ripe mangoes
1/2 cup unsalted butter (1 stick)
1/2 cup packed light brown sugar
1/3 cup Bourbon
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup chopped toasted pecans
1/2 cup creme fraiche (optional) or 1/2 cup sour cream (optional)

Steps:

  • Heat the grill to high.
  • Halve each mango and remove the pits. (To make it easier, I have cut the mangoes in quarters because it makes it easier to cut them away from the pit.) Remove the peels from each mango half. Cut diamond shapes about 1/2-inch deep in the top of the mango flesh, but be careful to not cut all the way through.
  • Place a medium saucepan on the grates of the grill (or on stove top over medium heat). Add the butter and brown sugar to the pan. Cook, stirring occasionally until the sugar has melted and the sauce thickens slightly, about 5 minutes.
  • Remove the pan from the heat and add the bourbon. Using a long match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and chopped pecans.
  • Top mangoes with the sauce and garnish with a dollop of creme fraiche or sour cream, if using. (I usually skip the sour cream and just sprinkle a little extra chopped pecans).

CUMIN CREMA



Cumin Crema image

Make and share this Cumin Crema recipe from Food.com.

Provided by InAGourmetMinute

Categories     Low Protein

Time 5m

Yield 1 pint, 6-8 serving(s)

Number Of Ingredients 4

1 pint creme fraiche, Mexican crema or 1 pint sour cream
1 tablespoon ground cumin
1 tablespoon fresh lime juice
salt & freshly ground black pepper

Steps:

  • .Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 278.1, Fat 29.6, SaturatedFat 18.3, Cholesterol 108.7, Sodium 31.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 1.8

MANGOES FOSTER WITH CREME FRAICHE



Mangoes Foster With Creme Fraiche image

This was an immediate hit with my family. I have made this on the grill as well as on my stove top, and it comes out fantastic each time.

Provided by Vickie Parks

Categories     Fruit Desserts

Time 15m

Number Of Ingredients 8

3 slightly under-ripe mangoes
1/2 c unsalted butter (1 stick)
1/2 c packed light brown sugar
1/3 c bourbon
1/4 tsp ground cinnamon
1/8 tsp salt
1/2 c toasted pecans, chopped
1/2 c creme fraiche or sour cream (optional)

Steps:

  • 1. Heat the grill to high.
  • 2. Halve each mango and remove the pits. (To make it easier, I have cut the mangoes in quarters because it makes it easier to cut them away from the pit.) Remove the peels from each mango half. Cut diamond shapes about 1/2-inch deep in the top of the mango flesh, but be careful to not cut all the way through.
  • 3. Place a medium saucepan on the grates of the grill (or on stove top over medium heat). Add the butter and brown sugar to the pan. Cook, stirring occasionally until the sugar has melted and the sauce thickens slightly, about 5 minutes.
  • 4. Remove the pan from the heat and add the bourbon. Using a long match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and chopped pecans.
  • 5. Top mangoes with the sauce and garnish with a dollop of creme fraiche or sour cream, if using. (I usually skip the sour cream and just sprinkle a little extra chopped pecans).

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