Mangoes Flambe

    4 (1-lb) firm-ripe mangoes
    6 tablespoons turbinado sugar such as Sugar in the Raw
    1/3 cup dark rum

Preheat broiler. Wash and dry mangoes. Remove 2 flat sides of each
mango with a sharp knife, cutting lengthwise alongside pit and
cutting as close to pit as possible so that mango flesh is in 2 large
pieces (reserve remaining fruit for another use). Make a crosshatch
pattern with a small sharp knife, cutting across fruit down to skin
at 1/2-inch intervals and being careful not to pierce through. Grasp
fruit at both ends and turn inside out to make flesh side convex.

Arrange fruit, skin side down, in a large shallow baking pan lined
with foil and sprinkle evenly with 4 tablespoons turbinado sugar
(total). Broil 5 inches from heat until fruit is golden brown (it
will not brown evenly), about 5 minutes. Arrange fruit on a large
platter.

Cook rum with remaining sugar in a small saucepan over moderately
low heat, stirring, until sugar is dissolved. Remove from heat, then
carefully ignite rum with a kitchen match and pour, still flaming,
over warm mangoes. Serve immediately.