Caramelized Mamey Flambé with Frozen Yogurt

Halve the mamey lengthwise and remove the large central pit, then cut the flesh into ½-inch thick wedges, leaving the skin intact for easier handling.

Melt the margarine in a large skillet over medium-high heat, then add the brown sugar and stir until combined, about 1 minute.

Arrange the mamey wedges in the skillet, skin-side down, and cook for 3–4 minutes until the flesh begins to caramelize and soften.

Pour the fresh lime juice and orange juice over the mamey and gently turn the wedges to coat evenly in the caramel sauce.

Remove the skillet from the heat and carefully pour the apricot brandy over the mamey wedges.

Return the skillet to the heat and ignite the brandy using a long kitchen match or lighter, tilting the pan slightly to distribute the flame across the surface.

Let the flame burn for 30–45 seconds, then blow out the flame when the alcohol has mostly burned off.

Divide the caramelized mamey wedges among four serving bowls, spooning the warm caramel sauce over each portion.

Top each bowl with ¼ cup of frozen vanilla yogurt and garnish with lime slices if desired, serving immediately while the mamey is still warm.