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Mango Crème BrûléeMango Crème Brûlée

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
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Recipe - 50th STREET EDINA
Recipe: Mango Crème Brûlée
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
  1. In a medium pot, combine the mango puree, cream, cut and scrape beans from the vanilla pod, and sugar.
  2. Bring mixture to a scald - just below boiling (180 F on an instant-read thermometer).
  3. Remove from the heat.
  4. Using a bowl and whisk, slowly drizzle or temper the hot mango cream into the egg yolks, whisking constantly. 
  5. Remove vanilla pod.
  6. Place brulee ramekins onto a sheet tray.
  7. Place diced mango in ramekins.
  8. Pour custard over fruit to fill ramekin.
  9. Pour hot water onto the sheet tray to create a bain marie.
  10. Bake in a heated 280 F oven for 20-30 minutes.
  11. Check if it’s done by shaking the ramekins slightly. It should jiggle like jello.
  12. Remove from the oven.
  13. Allow to sit at room temperature for 10-15 minutes, then place in the refrigerator to chill for at least 3-4 hours.
  14. 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. 
  15. Garnish with fresh mango slices or a sliced mango “flower.”
  16. 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

  1. In a medium pot, combine the mango puree, cream, cut and scrape beans from the vanilla pod, and sugar.
  2. Bring mixture to a scald - just below boiling (180 F on an instant-read thermometer).
  3. Remove from the heat.
  4. Using a bowl and whisk, slowly drizzle or temper the hot mango cream into the egg yolks, whisking constantly. 
  5. Remove vanilla pod.
  6. Place brulee ramekins onto a sheet tray.
  7. Place diced mango in ramekins.
  8. Pour custard over fruit to fill ramekin.
  9. Pour hot water onto the sheet tray to create a bain marie.
  10. Bake in a heated 280 F oven for 20-30 minutes.
  11. Check if it’s done by shaking the ramekins slightly. It should jiggle like jello.
  12. Remove from the oven.
  13. Allow to sit at room temperature for 10-15 minutes, then place in the refrigerator to chill for at least 3-4 hours.
  14. 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. 
  15. Garnish with fresh mango slices or a sliced mango “flower.”
  16. 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.