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Ingredients
1 large ripe Mexican mango
1 ripe papaya, about 1 pound
3 tablespoons unsalted butter
3 tablespoons sugar
3 tablespoons dark rum
½ cup toasted coconut for garnish
Nutritional analysis per serving (4 servings)
36 grams carbs; 23 milligrams cholesterol; 271 calories; 3 grams monosaturated fat; 9 grams saturated fat; 13 grams fat; 4 grams fiber; 13 milligrams sodium; 2 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and seed fruit, and cut into fairly even slices. Melt butter in a large skillet over medium-high heat. Add sugar, and carefully swirl until browned but not clumping. Very carefully add rum, a tablespoon at a time (it will spatter) and cook until evaporated. Gently add fruit, and continue swirling until well coated. Divide among serving plates, and sprinkle heavily with coconut.
Private Notes