Mangoes With Cognac
Published September 15, 1992
- Total Time
- 10 minutes plus 2 hours for chilling (optional)
- Rating
- Comments
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Ingredients
2 ripe mangoes (about 1 pound each)
¼ cup sugar
2 tablespoons cognac, brandy, rum or whisky
¼ cup lime juice
Nutritional analysis per serving (6 servings)
32 grams carbs; 136 calories; 1 gram fat; 2 grams fiber; 2 milligrams sodium; 1 gram protein; 29 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 the mangoes, cutting deep enough into the fruit so that any green-colored flesh is also removed. Then cutting inward toward the pit, slice each mango into slivers about ½-inch thick. Discard the pits.
- Step 2
In a bowl, combine the mango slivers with the sugar, cognac and lime juice. Serve immediately or, for added flavor, chill before serving for at least 2 hours, stirring occasionally. Serve in chilled glasses.
Private Notes
Comments
Cubed instead of slivering the ataulfo mangoes. Presidente brandy. Made as directed, but next time will try with half as much sugar and lime juice, plus grated lime zest to keep the lime flavor. Made a couple of hours ahead and served alongside tarta de Santiago, but good on its own the next day too.