For a kid-friendly version, omit the liqueur and salt from sauce. For a change, try slicing cooked mango and serve over pancakes with sauce.
2 large ripe mangoes (475g each)
50g butter, chopped
1⁄2 cup brown sugar, firmly packed
2⁄3 cup thickened cream
2 tblsps butterscotch-flavoured liqueur
1⁄2 tsp table salt
Vanilla ice-cream, to serve
Using a sharp knife, slice cheeks off mangoes close to the stone. Using a large spoon, scoop out the esh close to the skin and in one piece, from each cheek.
2 Combine butter and sugar in a medium, non-stick frying pan over a medium heat. Stir until sugar is dissolved. Bring to boil. Add mango, flat-side down. Cook, without stirring, for 3 minutes, or until caramelised. Remove from pan.
3 Add cream to same pan. Return to the boil. Gently boil, stirring occasionally, about 3 to 4 minutes, or until slightly thickened. Remove from heat. Stir in liqueur and salt.
4 Serve mango with ice-cream. Pour over sauce.