Mangoes With Cognac

• 2 ripe mangoes (about 1 pound each)
• 1/4 cup sugar
• 2 tablespoons cognac, brandy, rum or whisky
• 1/4 cup lime juice

1. Peel the mangoes, cutting deep enough into the fruit so that any green-colored flesh is also removed.
2. Then cutting inward toward the pit, slice each mango into slivers about 1/2-inch thick.
3. Discard the pits.
4. In a bowl, combine the mango slivers with the sugar, cognac and lime juice.
5. Serve immediately or, for added flavor, chill before serving for at least 2 hours, stirring occasionally.
6. Serve in chilled glasses.

mangoes, sugar, cognac, lime juice

Taken from cooking.nytimes.com/recipes/9752 (may not work)