Curry-Rum Flambéed Mango Sundae

Serves 4

• 1 tablespoon butter
• 1 teaspoon minced ginger
• 1 teaspoon curry powder
• 2 large mangoes, peeled, 1/2-inch dice
• 1 vanilla bean, split open, scraped
• 1/2 cup Gosling's rum
• 1 quart your favorite vanilla ice cream
• Dominique's fleur de sel, for garnish

In a sauté pan over medium heat, melt butter and add curry. Sauté ginger until softened. Toss in mangoes and vanilla bean and heat through. To flambé, move pan off heat, add the rum and return to the stove to catch the flame from the gas stove or, if using an electric stove, a long match. Stand back when igniting; do not lean over the pan. When the flame has died down, serve mango mixture over ice cream and garnish each sundae with fleur de sel.