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Home » My Latest Recipes

Mango Crème Brulee

May 31, 2025 · 1 Comment

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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.

three ramekins on a mat with caramelized mango crème brulee

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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.

Jump to:
  • Ingredients
  • Instructions
  • Equipment
  • Storage
  • Top Tip
  • FAQ
  • More mango desserts
  • 📋 Recipe

Ingredients

Gather the following ingredients to whip up this Mango Crème Brulee recipe:

ingredients needed to make mango crème brulee recipe including mangos, sugar, salt, heavy cream, vanilla and eggs
  • 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

cutting board and knife with chopped mangos on the board

1 - Peel 2 medium-sized mangos and dice into ¼" cubes.

mangos pureed in a food processor

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.

egg yolks, sugar, vanilla and salt in a saucepan being whisked and brought to a simmer

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.

pouring heavy cream and mango puree into a saucepan while whisking

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.

pouring mango custard sauce through a mesh sieve to remove any egg pieces

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.

placing mango chunks into baking ramekins

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.

pouring mango custard into ramekins

7 -  Pour custard over the mangos dividing equally between each ramekin.

pouring hot water into pan to make a water bath for baking

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

using kitchen tongs to move hot mango crème brulee to a wire rack

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.

using a kitchen torch to caramelize tops of mango crème brulee

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
overhead view of three mango crème brulee on a mat

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.

four ramekins on a mat with mango crème brulee and mango chunks and a caramelized topping

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

What type of mango is best for mango crème brulee?

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:

  • slice of mango tres leches on a cake with extra mango pieces
    Easy Mango Tres Leches
  • cupcakes with mango curd and cream cheese frosting
    Mango Cupcakes Recipe
  • mango cream tart with graham crust overhead view
    Mango Tart with a Coconut Graham Cracker Crust
  • easy mango curd recipe
    Easy Mango Curd with Four Ingredients

I hope you enjoy this mango crème brulee recipe as much as my family and friends have over the years!

📋 Recipe

three ramekins on a mat with caramelized mango crème brulee

Mango Crème Brulee

This Mango Crème Brulee recipe creates a creamy dessert with a tropical twist. It’s baked in ramekins and topped with a thin layer of caramelized sugar.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Resting Time 3 hours hrs
Total Time 3 hours hrs 50 minutes mins
Course Dessert
Cuisine French
Servings 5 people
Calories 434 kcal

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

If you're not 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. At this temperature, the custard will be set but still have a slight jiggle in the center, which is exactly what you want.
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.
 

Nutrition

Calories: 434kcalCarbohydrates: 30gProtein: 5gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 273mgSodium: 88mgPotassium: 168mgFiber: 1gSugar: 29gVitamin A: 1871IUVitamin C: 16mgCalcium: 80mgIron: 1mg
Keyword mango creme brulee, mango desserts
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Liala says

    June 03, 2025 at 12:43 pm

    5 stars
    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.

    Reply
5 from 1 vote

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Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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