The day prior to serving the dessert: line a large baking sheet with parchment paper. Scoop ice cream into balls and place them onto the prepared baking sheet leaving room in between each ice cream ball. Place in the freezer overnight to fully freeze them.

In a large, heavy skillet, heat the butter over medium-high heat to melt. Add the sugar and stir to fully combine and allow the sugar to begin to dissolve.

Lower the heat slightly and carefully pour the lime juice and Citronage into the pan and begin stirring immediately to incorporate. Continue to stir until the sugar is fully melted; 1-2 minutes.

Add the mangos, stir to fully coat and allow to cook until the mangoes soften slightly; 3-5 minutes. Stir periodically.

Carefully pour the tequila into the skillet, turn the heat back to medium-high and light the liquid toward the outside of the pan (by an edge) with a fireplace match or grill lighter (something long). The skillet will flambé however the fire may be almost invisible. Allow the fire to burn out; 2-3 minutes.

Assemble the ice cream balls either in a central serving bowl or platter, or in individual bowls. Using a slotted spoon, add the mangoes on top of the ice cream, drizzle with some of the sauce from the skillet and sprinkle lightly with cinnamon. Serve immediately.