Mango Crème Brûlée
Impress your guests with the ultimate dinner party treat: silky crème brûlée infused with juicy, fresh mango.
Recipe provided by the National Mango Board
Recipe provided by the National Mango Board
Recipe - CHANHASSEN (+Wines & Spirits)
Mango Crème Brûlée
Prep Time30 Minutes
Servings6
Cook Time30 Minutes
Ingredients
3/4 cup fresh mango puree
1/3 cup granulated sugar
2 1/2 cups heavy cream
1 fresh mango, peeled, seeded and diced
1/2 each vanilla bean
Turbinado sugar, as needed
7 egg yolks
Fresh sliced mango, for garnish
Directions
- In a medium pot, combine the mango puree, cream, cut and scrape beans from the vanilla pod, and sugar.
- Bring mixture to a scald - just below boiling (180 F on an instant-read thermometer).
- Remove from the heat.
- Using a bowl and whisk, slowly drizzle or temper the hot mango cream into the egg yolks, whisking constantly.
- Remove vanilla pod.
- Place brulee ramekins onto a sheet tray.
- Place diced mango in ramekins.
- Pour custard over fruit to fill ramekin.
- Pour hot water onto the sheet tray to create a bain marie.
- Bake in a heated 280 F oven for 20-30 minutes.
- Check if it’s done by shaking the ramekins slightly. It should jiggle like jello.
- Remove from the oven.
- Allow to sit at room temperature for 10-15 minutes, then place in the refrigerator to chill for at least 3-4 hours.
- TO SERVE: Top each ramekin with a good dusting of turbinado sugar - about 1 teaspoon per ramekin. Melt the sugar with a crème brûlée torch or under the oven broiler, until golden brown.
- Garnish with fresh mango slices or a sliced mango “flower.”
- FOR THE MANGO FLOWER: Slice off a bit near the mango's stem end, cutting a bit into the seed. Push a skewer into the seed. Peel remaining skin carefully with a knife or vegetable peeler. Slice down but not all the way through to create petals. See recipe image for reference.
30 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Directions
- In a medium pot, combine the mango puree, cream, cut and scrape beans from the vanilla pod, and sugar.
- Bring mixture to a scald - just below boiling (180 F on an instant-read thermometer).
- Remove from the heat.
- Using a bowl and whisk, slowly drizzle or temper the hot mango cream into the egg yolks, whisking constantly.
- Remove vanilla pod.
- Place brulee ramekins onto a sheet tray.
- Place diced mango in ramekins.
- Pour custard over fruit to fill ramekin.
- Pour hot water onto the sheet tray to create a bain marie.
- Bake in a heated 280 F oven for 20-30 minutes.
- Check if it’s done by shaking the ramekins slightly. It should jiggle like jello.
- Remove from the oven.
- Allow to sit at room temperature for 10-15 minutes, then place in the refrigerator to chill for at least 3-4 hours.
- TO SERVE: Top each ramekin with a good dusting of turbinado sugar - about 1 teaspoon per ramekin. Melt the sugar with a crème brûlée torch or under the oven broiler, until golden brown.
- Garnish with fresh mango slices or a sliced mango “flower.”
- FOR THE MANGO FLOWER: Slice off a bit near the mango's stem end, cutting a bit into the seed. Push a skewer into the seed. Peel remaining skin carefully with a knife or vegetable peeler. Slice down but not all the way through to create petals. See recipe image for reference.