If you prefer bananas foster, just use fresh bananas and 3/4 cup orange juice in place of reserved mango syrup. Kalamansi is Philippines' native lemon; sachets available at oriental stores.
half a stick (4 tablespoons) butter, divided
1/4 to 1/3 cup firmly packed light brown sugar
1 can (15 oz) Chaokoh mango halves in syrup, drained and chopped, reserving syrup
1/4 cup rum
1 sachet kalamansi juice (or 1 tablespoon lemon juice)
Add 1 sachet kalamansi juice to reserve mango syrup; set aside.
Heat a nonstick frying pan and melt 2 tablespoons butter. Add brown sugar into the foamy melted butter, stirring well with a wooden spoon. Add chopped mangoes, cooking for about 2 minutes. Pour in 1/4 cup of rum. Carefully ignite the rum with a lighted wooden skewer or long-stick match; let the sauce flame until it dies out. Stir in the reserved mango syrup/kalamansi juice and keep cooking till of sauce consistency, stirring well constantly. Spoon sauce over scoops of vanilla ice cream for a fruity ice cream sundae. You may garnish with chopped nuts and whipped cream.
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