Mango Brûlée
Ingredients
- 2 Tommy Atkins Mangos
- 4 tablespoons of brown sugar
- 1 tablespoon of unsalted melted butter
- ½ teaspoon of vanilla extract
- 1/3 ground cinnamon
- 1 cup of vanilla ice cream
- 1 pinch of salt
Instructions
- Cut each mango in half around the pit and crosshatch score the flesh of each half.
- Pat each half surface dry with a paper towel.
- For the brûlée mixture, add brown sugar, unsalted melted butter, vanilla extract, ground cinnamon and a pinch of salt. Combine into a paste.
- Sprinkle and spread brown sugar mixture evenly over the cut surfaces.
- Using a kitchen torch, caramelize the sugar by moving the flame in slow, circular motions 2–3 inches above the surface. Work until the sugar bubbles, darkens, and forms a glossy, crackling crust. Alternatively, place under a broiler on high for 3–4 minutes watching closely to avoid burning.
- Let the brûléed mango rest for 1–1m 30s, so the caramel crust hardens and sets into that signature crack.
- Place each mango half on a plate alongside a generous scoop of vanilla ice cream and enjoy!
Categories: Desserts
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