I had a wicked sweet tooth over the weekend which is really unusual for me so in a rare moment, I made dessert.

 

I posted this recipe on the blog a couple years ago and it was definitely worth a repeat because jazzing up fruit like this is a nice shortcut to hitting that motherfucking spot and not feel like a tub of shit afterwards.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bourbon Mangoes & Cream

2-3 Large Ripe Mangoes

1/4 cup fine Brown Sugar
1/2 cup Bourbon (sub: cognac)
1 handful Fresh Basil Leaves, julienned

Whipped Cream (sub: ice cream)
———————————————————————

 

 

 

 

Peel and cut the mangoes into cube pieces.
Place in a bowl and set aside.

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Pour the bourbon into a small bowl and add the brown sugar.
Using a whisk mix well, then carefully pour into the mixture into the bowl of mango cubes.

 

With a large spoon, mix the mangoes around in the bourbon mixture until thoroughly coated.
Place in the fridge for at least 5 mins.
The idea is to infuse a little of the bourbon mixture into the mango chunks

 

 

When you are ready to serve, divide the mango cubes into separate bowls, sprinkle the basil bits on top and top with a generous swirl of the whipped cream.

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Circle a small swirl of whipped cream on top and serve immediately (or the whipped cream will melt and that’s – your fault).

Mangos_and_whipped_cream http://ivegotcake.com mango_desserts_gluten_free

 


 

 

 

Bourbon Mangoes & Cream

2-3 Large Ripe Mangoes

1/4 cup fine Brown Sugar
1/2 cup Bourbon (sub: cognac)
1 handful Fresh Basil Leaves, julienned

Whipped Cream (sub: ice cream)

 

INSTRUCTIONS

1. Peel and cut the mangoes into cube pieces. Place in a bowl and set aside.
2. Pour the bourbon into a small bowl and add the brown sugar.
3. Using a whisk mix well, then carefully pour into the mixture into the bowl of mango cubes.

4. Using a large spoon, mix the mangoes around in the bourbon mixture until thoroughly coated.
5. Let the mangoes soak in the boubon mixture for at least 5 mins in the fridge.

6. When you are ready to serve, divide the mango cubes into separate bowl, sprinkle the basil bits over the cubes and top it all with a generous swirl of whipped cream.
❤ ❤
This recipe serves two.

57 Comments

  1. You’re making me want to throw some mango chunks into my iSi whip to see how well they infuse in there–I’ve done it with the intention of making fruit-infused liquor before, but when you do that the fruit usually falls apart since it sits so long under pressure so I’m going to do it for a shorter time to see what happens.

  2. this is such a cool and I also think easy dessert. I often heard of pairing sweet things with basil and I think I am ready to try it out soon! But I am kind of tired of cooking big things, because I tried out so many new recipes in my holidays (when I finally had time), that I am now sorta sluggish and only making pasta, haha. xx

    http://goldhaende.wordpress.com

    1. Hahahaha!!
      I completely understand what you mean, now you’re at the point where you’re just like, let me stick to what I know is good and delicious and easy haha!!
      Thank you for stopping by my blog, hopefully in a couple months or so you’ll be feeling more creative 😊😊

      1. Oh thank you so much, I really need to try out more things that are totally weird at first-sight, but then totally incredible,hehe. I am the person who always orders the most weird or foreign dish on the menu – I love to try out new things, but at home I am always to lazy!

  3. Fruit and booze sound like the perfect combo to me! The best of two worlds in my opinion. The next time I have a sweet craving I’m going to try this!! Do you think fresh mint would taste good too?

    xo, Jackie
    stylemydreams

  4. Gorgeous, I really love it when fruit is at its purest. Have you thought of coconut sugar instead of brown sugar? Or even honey or maple syrup would work (trying to cut processed sugars out). The booze definitely adds the adult content, nicely done.

Go on, get it out..

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