Course: Mango Dessert Recipes
Keyword: Mango Dessert Recipes, Mango for the Holidays


  • 1 cup fresh mango, pureed
  • 1 (13.5 ounce) can of full-fat coconut milk
  • 1 vanilla bean, split and scraped
  • 8 farm fresh egg yolks
  • 1/2 cup sugar, divided

  • Preheat oven to 325 degrees F.
  • In a medium pot on the stovetop or in a tea kettle, bring 6-8 cups of water to a boil.
  • In a small saucepan over medium-high heat, combine the fresh mango puree, coconut milk and vanilla bean. Stir well. Bring mixture to a boil.
  • Once boiling, turn the heat off and allow the mixture to stand for 10 minutes.
  • In a separate bowl, whisk together the egg yolks and 1/4 cup sugar until well combined.
  • While whisking, slowly ladle the mango cream into the egg yolk mixture until all of the cream is fully incorporated.
  • Pour the final mixture evenly into small, oven-safe ramekins.
  • Place the ramekins in a larger oven-safe vessel, such as a casserole dish.
  • Pour the boiling water into the vessel, around the ramekins, until the water reaches 2/3 of the way up the sides of the ramekins.
  • Carefully place the vessel into the oven and bake for 40 minutes. You want to make sure the custard is set on the outer edges of the ramekins with a soft (but not soupy) center in the middle.
  • Carefully remove the pan from the oven. Allow the ramekins to cool in the water bath.
  • When able to handle ramekins safely, place in the refrigerator, uncovered, to finish cooling.
  • Allow to cool completely, at least 3 hours. Overnight is best.
  • Crème brûlée can sit in the refrigerator for 2-3 days before caramelizing, if needed.
  • For the Caramelized Sugar Topping
  • When caramelizing the tops of your crème brûlée, be sure to work one ramekin at a time for best results.
  • Sprinkle 1 tablespoon of sugar over the crème brûlée and gently shake to distribute evenly among the top.
  • With a lit torch, hold the base of the crème brûlée in your hand and gently torch the sugar.
  • As the sugar starts to melt, keep the torch and ramekin moving in circular motions to evenly distribute the heat and prevent burning.
  • The sugar should be golden brown and create a syrup-like consistency that will be rock hard when cool.

  • Allow to cool for at least 2 minutes before serving.
  • Garnish with fresh mango as desired.

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