Mangoes Flambe Serves 4

Preheat broiler. Wash and dry mangoes. Remove 2 flat sides of each mango w a sharp knife, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces (reserve remaining fruit for another use). Make a crosshatch pattern w a small sharp knife, cutting across fruit down to skin at 1/2″ intervals and being careful not to pierce through. Grasp fruit at both ends and turn inside out to make flesh side convex. Arrange fruit, skin side down, in a large shallow baking pan lined w foil and sprinkle evenly w 4T turbinado sugar (total). Broil 5 inches from heat until fruit is golden brown (it will not brown evenly), about 5 min. Arrange on large platter. Cook rum w remaining sugar in a small saucepan over moderately low heat, then carefully ignite rum w a kitchen match and pour

Mangoes 4 1-lb firm-ripe mangoes
Sugar 6 T turbinado (e.g., Sugar in the Raw)
Rum 0.33c dark