RUM-SOAKED MANGOES

Thank you, Saveur magazine, for this. Definitely to-die-for. I just made my third batch. I am addicted. I’ve treated several friends to the concoction. All shared my enthusiasm. Lars called it “good stuff.”

My love affair with mangoes goes way, way back to my Peace Corps days in Brazil where mangoes are plentiful and extra delicious. Until then, I had never tasted a mango.

When I spotted this recipe, I knew I had to try it. The rum was another attraction. I go for recipes with alcohol – I figure it can only enhance the taste.

This is so quick and easy, and perfect for a guest dessert. Make ahead (must marinate for 6 or more hours) then serve with ice cream. Irresistible.

I used Stroh rum for my first two batches. Stroh is an extra potent Austrian rum used in desserts and warm-up drinks on the ski slopes. I had two bottles purchased long ago, but rum ages well. For my recent batch I used a dark rum from Martinique. Both versions are scrumptious, and POTENT. You need that ice cream.

I have a slight preference for the Stroh rum version. The rum can be ordered on line.

Here’s the recipe:

3-4 ounces dark rum

1 Tbsp. brown sugar

1/2 tsp. cinnamon

1/2 tsp. vanilla extract

1/4 tsp. freshly grated nutmeg

1 large ripe mango, peeled, pitted and thinly sliced

1 clove

1 Jamaican pimento or allspice berry

Optional: one 12-oz can organic evaporated milk

In a medium bowl, stir together rum, brown sugar, cinnamon, vanilla extract and nutmeg. Add mango slices, clove and allspice berry. If using the milk, put on top of mixture and refrigerate for at least 6 hours, or up to 8. Even without the milk, I let it soak for 8 hours or longer.

Evaporated milk is not found on supermarket shelves in France where I live. I skipped this — perhaps why my version is so potent. Next time I may try with coconut milk. I have found it can keep in the frig for several days.

Try it with or without the milk and let me know the outcome

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