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Mango Crème Brûlée

This mango crème brûlée is a smooth and creamy dessert made with rich custard and fresh mango flavor. It has a soft, silky texture inside and a crisp caramelized sugar top that adds the perfect crunch. This easy mango dessert is simple to prepare with basic ingredients and is great for making ahead. A delicious twist on the classic crème brûlée recipe, this creamy mango custard is perfect for parties, special occasions, or a simple sweet treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 4 hours
Servings: 4
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups mango puree
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • Sugar for topping

Method
 

  1. Prepare a smooth mango puree by blending ripe mango pieces. Strain if needed to remove fibers.
  2. In a saucepan, heat heavy cream, milk, and half the sugar over low heat until warm. Do not boil.
  3. In a bowl, whisk egg yolks with the remaining sugar until pale and smooth.
  4. Slowly pour the warm cream into the egg mixture while whisking gently to combine.
  5. Add mango puree and vanilla extract. Mix until fully smooth and even in color.
  6. Strain the mixture through a fine sieve into a clean bowl to remove lumps and bubbles.
  7. Pour the custard into ramekins and place them in a baking tray. Add hot water around them to form a water bath.
  8. Bake at 160 degrees Celsius for 35 to 40 minutes until the edges are set and the center slightly jiggles.
  9. Remove from oven, cool at room temperature, then refrigerate for at least 4 hours.
  10. Before serving, sprinkle sugar evenly on top and caramelize with a torch until golden and crisp.

Notes

  • Use ripe mangoes for the best natural sweetness and bright flavor. Unripe mango can make the custard taste sour.
  • Straining the custard mixture is important for a smooth and silky texture. Do not skip this step.
  • Do not boil the cream mixture. Heating it too much can cause the eggs to cook too fast when combined.
  • Always pour the warm cream into the eggs slowly while whisking to prevent curdling.
  • Bake the custard in a water bath to ensure even cooking and to avoid cracks on the surface.
  • The custard is done when the edges are set but the center still has a slight jiggle.
  • Chill the custard for at least 4 hours for the best texture and flavor. Overnight chilling works even better.
  • Add and torch the sugar topping just before serving so it stays crisp and does not soften.
  • If you do not have a kitchen torch, you can caramelize the sugar under a broiler, but watch closely to prevent burning.
  • For a stronger mango flavor, reduce the milk slightly and add a little more mango puree.