4 large and firm mangoes, peeled
3 cups of water
2 cups of sugar
1/2 teaspoon of vanilla
Sauce
1/3 cup of all-purpose flour
3/4 cup of sugar
1/2 teaspoon of salt
2 eggs
2 cups of heavy cream
1 1/2 teaspoons of vanilla
1/2 cup of toasted and chopped pecans
4 large and firm mangoes, peeled
3 cups of water
2 cups of sugar
1/2 teaspoon of vanilla
Sauce
1/3 cup of all-purpose flour
3/4 cup of sugar
1/2 teaspoon of salt
2 eggs
2 cups of heavy cream
1 1/2 teaspoons of vanilla
1/2 cup of toasted and chopped pecans
Cut the mangoes in half lengthwise
Remove the pits
Mix the water, sugar, and vanilla, and bring to a boil
Let it simmer
Place the mango halves in that hot liquid
Cover the pan and cook for 10 minutes, until they're tender but still hold their shape
Carefully remove the mangoes and place them side by side in a buttered baking dish
For the sauce: mix the flour with the sugar and salt
Add the well-beaten eggs to the heavy cream and beat well
Gradually add the dry ingredients, beating well
Place it in a bain-marie, cook stirring constantly until it thickens and is smooth
Let it cool
Add the vanilla
Pour over the mangoes
Sprinkle with pecans
Bake in a moderate oven for 20 minutes
Serve warm
Serves 6 to 8 portions.
