Rum-Spiked Roasted Caramelized Mango

Step 1

Preheat the oven to 375 degrees F.

Step 2

Peel and pit your mangoes, then cut them into 1” slices or chunks. Set aside.

Step 3

Split your vanilla bean lengthwise and scrape out the seeds. In an ovenproof skillet (8" works well) or a low-sided sauce pan, stir together the sugar, water, vanilla bean + seeds, and green cardamom pods. Over high heat, cook the mixture until it turns a golden caramel -- about 5 to 7 minutes. Take the pan off the burner and add the rum. Return the pan to the burner, lower the heat, and cook until the rum and caramel melt together, about 2 minutes. If your sauce begins to thicken or clump, simply stir it until it’s smooth or add a teaspoon or so of water if necessary. You're looking for a light, thin caramel sauce -- not one that's thick or sticky. Add the mango and cook another 2 to 3 minutes, shaking the pan a few times to evenly coat the mango with the rum-caramel sauce.

Step 4

Transfer your pan to the oven and roast until the juices are bubbling and the mango begins to slightly wither around the edges -- about 5 to 7 minutes.

Step 5

Remove the pan from the oven. Add sea salt to taste and remove the vanilla bean and green cardamom pods (reserving the vanilla bean for another use). The caramelized mango can be served hot or cooled to room temperature. You can also refrigerate it for a few days -- letting it come to room temperature or gently reheating it before use.