1  (1-pound, 8-ounce) jar mango slices (about 2 cups)

1/4  cup  fresh mint leaves, chopped

Halve and peel the mango. Cut each half in 4 or 5 long slices. Heat butter in heavy 9" skillet over moderately low heat. Add brown sugar and lime juice; stir. Add mango slices. Shake pan gently until fruit has softened and plumped a bit, 2 to 4 minutes, depending on ripeness. Add liqueur and rum and tilt pan to flame. Shake for a moment until flame dies. Immediately divide between 2 dessert plates. Put a scoop of ice cream on each and serve at once, garnished with lime.