This Mango Crème Brulee recipe creates a delicious dessert with a tropical twist. It’s baked in individual ramekins and topped with a thin layer of caramelized sugar.
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These mango crème brulees turn dessert into a delightful experience. Tap through the crisp caramelized sugar shell to reveal a silky mango custard beneath—it’s a twist on classic pudding, complete with a crackly, golden crown.
Ingredients
Gather the following ingredients to whip up this Mango Crème Brulee recipe:
- Mangos - use ripe mangos
- Egg yolks
- Granulated sugar
- Salt
- Heavy cream
- Raw sugar - sprinkled over the crème brulee and torched just before serving to create a crispy top. You can use granulated sugar as a substitute if needed.
See recipe card for quantities.
Instructions
This recipe is simple and straightforward—just follow the steps below, and even beginners can create a delicious crème brulée!
Mango custard instructions
1 - Peel 2 medium-sized mangos and dice into ¼" cubes.
2 - Put half of the mango cubes into a food processor and blend until the mixture is smooth with no lumps. Measure ⅓ cup of the puree and stir into the heavy cream.
3 - In a 2-quart saucepan, whisk together egg yolks, granulated sugar, salt and vanilla. Heat over medium-low heat until it begins steaming. Whisk slowly and constantly while heating.
4 - Once the custard starts to steam, slowly pour in the heavy cream/mango puree mixture while whisking the whole time. Keep whisking and continue to heat until it begins steaming.
5 - Remove saucepan from heat. Pour the mixture through a mesh sieve set over a bowl. This will catch any bits of cooked egg or mango that may have clumped together.
6 - Place two tablespoons of diced mango into each ramekin. Put the ramekins in a roasting pan that has sides at least 2 inches high.
7 - Pour custard over the mangos dividing equally between each ramekin.
8 - Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the ramekins.
9 - Bake for 30 minutes at 325℉ (160℃). If unsure sure whether the custard is done baking, insert an instant-read thermometer into the center of one ramekin. The internal temperature should reach 180°F (82℃).
Cooling and serving
1 - After baking use tongs to move the ramekins to a wire rack so they can cool. Once they’ve cooled down, put them in the refrigerator to set for about 3 hours.
2 - Sprinkle a few teaspoons of sugar evenly over the top of the custard. Then, use a kitchen blow torch to melt and caramelize the sugar until it forms a golden, crispy topping.
Equipment
Gather the following equipment to make this mango crème brulee recipe:
- Five ramekins (4 ounces each)
- Wire whisk
- Bowls, measuring cups and spoons
- Heavy duty saucepan
- Mesh sieve
- 13" x 9" baking dish at least a 2" high rim
- Food processor
- Kitchen torch or use an oven broiler
Storage
Cover each individual ramekin with plastic wrap, or place in an airtight container, and store in your fridge for up to 3 days. To serve, caramelize the sugar topping just before serving to maintain the crisp top.
Freezing is not recommended due to the potential for texture changes and liquid seepage when thawed.
Top Tip
- When heating the custard keep whisking the whole time —if you stop, the eggs might cook too quickly and turn into scrambled eggs.
- Serve the mango crème brulee promptly after caramelizing, as the signature crackly top begins to soften within minutes.
FAQ
The best type of mango is one that’s sweet, ripe and juicy but not overly fibrous. Alphonso or Ataulfo mangos are both excellent choices.
More mango desserts
Love anything mango? Check out these recipe:
I hope you enjoy this mango crème brulee recipe as much as my family and friends have over the years!
📋 Recipe
Mango Crème Brulee
Equipment
- 5 Baking ramekins 4 ounces each
- Wire whisk
- Bowls, measuring cups and spoons
- Heavy Duty Saucepan
- Mesh sieve
- Baking pan 9" x 13" pan with a rim at least 2" high
- Food Processor to make mango puree
- Kitchen Torch or use an oven broiler
Ingredients
- 5 Large Egg yolks
- ⅓ Cup Granulated sugar
- ⅛ teaspoon Sea salt
- 1 Teaspoon Vanilla extract
- 1⅔ Cups Heavy cream
- ⅓ Cup Mango puree
- ½ Cup Mango diced into ¼" cubes
- 3 Tablespoons Raw sugar may substitute with granulated sugar
Instructions
Prepare mangos
- Peel 2 medium-sized mangos and dice into ¼" cubes.
- Put half of the mango cubes into a food processor and blend until the mixture is smooth with no lumps. Measure the purée to make sure you have ⅓ cup. If you don’t have enough, blend more mango chunks until you reach ⅓ cup.
- Add the ⅓ cup mango puree to the heavy cream and stir well. The mixture may look lumpy at this point.1⅔ Cups Heavy cream, ⅓ Cup Mango puree
- Set aside the remaining mango chunks to add to the ramekins later.
Mango crème brulee
- Preheat oven to 325℉ (160℃)
- In a 2-quart saucepan, whisk together egg yolks, granulated sugar, salt and vanilla.5 Large Egg yolks, ⅓ Cup Granulated sugar, ⅛ teaspoon Sea salt, 1 Teaspoon Vanilla extract
- Heat custard over medium-low heat until it begins steaming. Whisk slowly and constantly while heating. Tip - don't stop whisking else you may end up with scrambled eggs!
- Once the custard starts to steam, slowly pour in the heavy cream/mango puree mixture while whisking the whole time. Keep whisking and continue to heat until it begins steaming.
- Remove saucepan from heat.
- Pour the mixture through a mesh sieve set over a bowl. This will catch any bits of cooked egg or mango that may have clumped together.
- Put the ramekins in a roasting pan that has sides at least 2 inches high.
- Place two tablespoons of diced mango into each ramekin.½ Cup Mango
- Pour custard over the mangos - dividing equally between each ramekin.
- Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the ramekins.
- Bake for 30 minutes - the custard will be set but still have a slight jiggle in the center. If unsure sure whether the custard is done baking, insert an instant-read thermometer into the center of one ramekin. The internal temperature should reach 180°F (82℃).
- Use tongs to move the ramekins to a wire rack so they can cool. Once they’ve cooled down, put them in the refrigerator to set for about 3 hours.
- Sprinkle a few teaspoons of sugar evenly over the top of the custard. Then, use a kitchen blow torch to melt and caramelize the sugar until it forms a golden, crispy topping.3 Tablespoons Raw sugar
- Note - You can also caramelize the sugar by placing the ramekins under a preheated broiler for about 2 minutes, or until the sugar is melted and golden.
- Serve the crème brûlée within a few minutes after caramelizing the sugar so the topping stays crisp.
Video
Notes
- Cover each individual ramekin with plastic wrap, or place in an airtight container, and store in your fridge for up to 3 days. To serve, caramelize the sugar topping just before serving to maintain the crisp top.
- Freezing is not recommended due to the potential for texture changes and liquid seepage when thawed.
Liala says
A tropical dream! Really good...I didn't add the mangos to the ramekins so I only got 4 creme brûlée. It still had enough mango flavor without the mango pieces.