large ripe mangos, peeled, pitted and cut into 1/2-inch pieces (about 2-1/2 to 3 cups)
2
tablespoons sugar (to taste)
2
tablespoons dark rum or 2 tablespoons mango nectar and 1 teaspoon lemon juice
4
ready-to-use crêpes (9 inches)*
*Ready-to-use crêpes are available in the supermarket produce section.
1. Heat large skillet over medium-high heat until hot. Add coconut and toast about 2 minutes, stirring frequently, until lightly browned. Transfer to plate; set aside. Add nuts to hot skillet and toast about 2 minutes or until nuts are lightly colored. Transfer to plate; set aside.
2. Melt butter in skillet. Add mangos and cook over medium heat 3 minutes or until mangos are tender and just beginning to break down. Sprinkle with sugar. Cook additional 2 minutes. Add rum and heat. Flambé, if desired.**
3. To serve, place crêpes on plates. Spoon about 1/4 cup hot mangos onto crêpe. Roll up. Top each crêpe with 1/4 cup mango and some of skillet juices. Sprinkle with 2 tablespoons coconut and 2 tablespoons nuts.
**Flambé is a French term that refers to flaming a dish with alcohol. While dramatic, it also adds flavor. You can flambé at home if you're careful. To flambé a dish, use 70-proof rum; do not use 150-proof rum because the high percentage of alcohol can cause a small explosion. Carefully heat the rum in a small saucepan over low heat until bubbles appear at the edge of the pan. Pour the warmed alcohol over the hot mangos. Carefully ignite the fumes, using a long match, and shake the skillet. When all the alcohol has burned off, the flames will die.
Tip
To dice mangos, first, cut lengthwise as close as possible to the seed. Use a paring knife to cut the interior into 1/2-inch squares (do not cut through skin). Press gently to turn skin inside out. Run the knife along the skin underneath the flesh to detach the mango cubes.
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