Mangos in Port

Peel and slice the mangos into thin, uniform pieces, removing the pit and skin carefully to preserve the fruit.

Melt the butter in a large skillet over medium heat, swirling until it foams and turns a light golden color.

Pour the tawny port into the butter and stir gently to combine, allowing the mixture to heat through without boiling.

Add the lemon juice to the port and butter sauce, stirring to incorporate and balance the flavors.

Arrange the sliced mangos in the skillet in a single layer, or in batches if necessary to avoid crowding.

Cook the mangos gently, turning occasionally, until they are warmed through and lightly glazed with the sauce.

Divide the mangos among four serving dishes or plates, spooning the warm port and butter sauce over each portion.