Servings: 6 6 oz ramekins
Prep Time: 30 minutes
Cook Time: 30 minutes


  • 3/4 cup Fresh mango puree
  • 2 ¼ cup Heavy Cream
  • 1/2 each Vanilla beans
  • 7 each Egg yolks
  • 1/3 cup Granulated sugar
  • 1 each Fresh Mango, diced
  • Turbinado sugar, as needed
  • Fresh sliced mango for garnish, as needed


  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.

  3. Remove from heat.

  4. Using a bowl and whisk, temper hot mixture into the egg yolks.

  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 preheated 280-degree Fahrenheit 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.

  14. To serve, brulee top with turbinado sugar.

  15. Garnish with sliced mango "flower."

Recipe Notes

Recipe courtesy of Chef Sally Camacho, Sally CM, LLC

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