If using fresh mangos peel and remove pit and cut into slices. Cut 2 very thin slices of outside peel of lemon and cut into fine match sticks. Juice lemon and measure 1 tablespoon. Measure creme de cacao, tequila and heavy cream.
Place butter in a frypay over medium heat and stir in brown sugar. Add thin strips of lemon peal. Add lemon juice. Pour in creme de cacao and being to a boil. Strain through a sieve into another small frypan and discard lemon rind. Lay mango slicen in sauce and heat through. Pour tequila over fruit and set it alight. When flame had died, carefully pour in cream and stir. Spoon mangoes into a serving dish and cover with sauce.
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|Serving Size: 1 Serving (376g)|
|Recipe Makes: 2|
|Calories from Fat: 141 (36%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 41.7mg||13 %|
|Sodium 100.1mg||3 %|
|Potassium 445mg||12 %|
|Total Carbohydrate 54.9g||16 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 48.6g|
|Protein 2.7g||4 %|
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Calories per serving: 397
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