Mangos with Dark Rum

From My Carolina Kitchen

2 ripe mangos

Julienned zest of two limes

3 tablespoons sugar or Splenda

2 tablespoons Meyers dark rum, Cognac or whiskey

3 tablespoons fresh lime lime juice

Peel the mango, cutting deeply enough into the fruit so than any green-colored flesh is also removed. Then, cutting inward, toward the pit, slice each of the mangos into slivers about ½” thick. Discard the pit. Using a zester, remove the lime peel from the limes and set aside until you are ready to serve.

In a bowl, combine the mango slivers with the sugar, rum, and lime juice. Either serve immediately or, for added flavor, chill for at least two hours, stirring occasionally before serving, then bring to room temperature. Sprinkle the mangos with the julienned lime peel just before serving.

Adapted from Cooking with Claudine by Jacques Pepin – Serves 4