Ingredients

• 2 ounces unsalted butter
• 1/2 cup light brown sugar
• 1 large ripe mango, peeled, pitted and cut into large dice
• 1/4 cup bourbon whiskey
• 2 bananas, peeled and sliced
• 1 1/2 cups heavy cream
• Butter pecan ice cream

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Instructions

1. Heat butter and brown sugar in a medium saute pan over medium high heat, stirring constantly until a smooth mixture is formed. Add the mangoes and baste with the syrup for 2 minutes. Add the bourbon and bananas (if the bourbon doesn't ignite immediately, light it with a match) and let warm for a few minutes. Gently swirl the pan and baste the mangoes and the bananas until the flames die out. Remove the fruit with a slotted spoon to a bowl, leaving the syrup behind. Stir in the heavy cream and cook for 2 to 3 minutes, or until slightly thickened.
2. Scoop ice cream onto a bowl and top with a large spoonful of the mango/banana mixture. Serve immediately.