melt Earth Balance in a heavy-bottom pan over medium heat. Add sugar and cinnamon, and stir until sugar melts, about 3-4 minutes.
Once sugar melts and starts bubbling, add enough soy cream to achieve a liquid caramel consistency.
Add your fruit. At this point, the cold fruit might make the caramel solidify, but don't worry- it will melt again. Stir constantly, making sure to coat the mango and banana with caramel sauce. Once the fruit has softened slightly (about 3-5 minutes, depending on their ripeness), you get to the fun part!
This part requires some caution! Carefully pour rum into the fruit and caramel mixture. Take the pan off the heat and set the rum on fire using a long torch. Return to the heat, moving the pan back and forth until the flame dies down. You might want to tip it to make sure that all the alcohol is gone.
Allow your mixture to cool slightly before assembling.