Friday, July 30, 2010
Fiesta Week: Day Five
Then I considered trying my hand at flan--what’s more Mexican than that, right? But serving my first attempt at the jiggly caramel-topped custard to company was not worth the risk. How about fried ice cream? They love that stuff at Mexican restaurants. I wondered if there was something I could do with regular old, un-fried ice cream instead; a palate cleanser of sorts, for my already busting table of guests? And that’s when I finally settled on tequila-flamed mangoes over vanilla ice cream.
At this point it probably sounds ridiculous, but I also got this recipe from Rick Bayless. I told you I used my new book, Mexico One Plate at a Time a lot for this fiesta! Seriously though, what better time is there to reference a cookbook chock full of authentic Meixcan recipes? Anyway, before the tequila-flamed mangoes are engulfed in a light blue flame of burning alcohol, they are baked with brown sugar. This step can be done ahead of time, which made things way easier (even though it kind of broke the no-oven rule a little bit). The baking process makes the mangoes sweet and syrupy. When it came to be show time my flame was lame but, whatever. Did it taste good? Yes, amigos! Served over vanilla ice cream, it kind of reminded me of bananas foster but with mangoes--and that’s certainly a good thing.