Best Mango Brulee Recipes

MANGO CREME BRULEE

Steps:

• Preheat oven to 325 degrees farenheit.
• Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
• Place this custard mixture into a 2qt saucepan.
• Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
• Heat over moderate heat until hot but not boiling.
• Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
• Spoon 1/4 c mango into each ramekin.
• Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
• Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.
• Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
• Preheat broiler.
• Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes.
• *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.

CHOCOLATE MANGO-RASPBERRY CREME BRULEE

Steps:

• Preheat oven to 300 degrees. In a dry bowl, melt the chocolate over barely simmering water. Remove from heat. In a medium saucepan, combine the cream and 1 tablespoon of sugar. Bring to a scald. Meanwhile, put the remaining sugar, framboise and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Whisk in the warm chocolate. Strain into a pitcher. Divide the custard among 8 ramekins. Add 1/3 of the berries and 1/3 of the mango cubes. Dunk each piece of fruit so that it is completely coated with custard. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake 35 to 45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with tip of a propane torch flame. While still hot, sprinkle on the rest of the raspberries and mango.

MANGO BRULEE WITH LIME

Steps:

• Heat broiler to high with rack 6 inches from heat source. Scatter 1 tablespoon sugar evenly over cut side of each mango half. Immediately broil on a foil-lined rimmed baking sheet until mangoes are softened and sugar is hardened and golden brown, 5 to 7 minutes. Serve warm with lime wedges.

PASSION FRUIT AND MANGO CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In a medium saucepan, heat the cream, milk, and vanilla over medium heat, stirring occasionally, just until it comes to a boil.
• Immediately turn off the heat and set aside to infuse at least 15 minutes.
• In a large bowl, whisk the egg yolks with the granulated sugar.
• Whisking constantly, gradually pour in the hot cream mixture.
• Whisk in the passion fruit and mango puree.
• Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.
• Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes.
• The custard should"shimmy" a bit when you shake the pan; it will firm up more as it cools.
• Remove from the water bath and let cool 15 minutes.
• Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
• Refrigerate at least 4 hours, and up to 24 hours.
• When ready to serve, preheat a broiler to very hot (or use a kitchen torch).
• Uncover the chilled custards.
• Pour as much coarse sugar as will fit onto the top of 1 of the custards.
• Pour off the remaining sugar onto the next custard.
• Repeat until all the custards are coated.
• Discard any remaining sugar.
• Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes.
• Let cool 1 minute before serving.

MANGO CRèME BRûLéE

Steps:

• Preheat oven to 325°F.
• Whisk together yolks, granulated sugar, and salt in a bowl until combined well. Using tip of a knife, scrape seeds from vanilla bean into cream in a 2-quart saucepan, then add pod. Heat over moderate heat until hot but not boiling. Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
• Spoon 1/4 cup mango into each ramekin. Pour custard through a fine-mesh sieve into a bowl, then ladle over mango. Arrange ramekins in a roasting pan and bake in a hot water bath in middle of oven until custards are just set, 35 to 40 minutes. Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
• Preheat broiler.
• Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan 5 to 7 inches from heat until sugar is caramelized, 2 to 3 minutes.

MANGO BRULEE WITH LIME AND ICE CREAM

Steps:

• Heat broiler to high with rack 6 inches from heat source. Scatter 1 Tbl sugar evenly over cut side of each mango half. Immediately broil on a foil-lined rimmed baking sheet until mangoes are softened and sugar is hardened and golden brown, 5 to 10 minutes. Serve warm with lime and a scoop of vanilla ice cream. Sugar didn't get crusty, but the flavor was outstanding when using very ripe mangoes.

MANGO BRULEE

Steps:

• Preheat broiler.
• Place one mango on a cutting board with the narrow side facing you.
• With a sharp knife, slice off one side, sliding the knife along the flat seed.
• Repeat on the other side of the mango.
• With a paring knife, make crisscross cuts through the flesh, cutting up to but not through the skin.
• Repeat with the second mango.
• Sprinkle 1 teaspoon brown sugar over each mango half, then drizzle each one with 1 teaspoon rum (or orange juice).
• Set mango halves on a broiler pan or baking sheet.
• Broil until tops are light golden, 5 to 7 minutes.
• Serve with lime wedges.

CREAMY MANGO BRULEE

Steps:

• Slice the mangoes on either side of the pit. Discard the pit and peel the fruit. Slice and then chop the fruit. Divide it among 4 ramekins.
• Beat the mascarpone cheese with the yogurt. Fold in the ginger, lime rind and juice, and soft light brown sugar. Divide the mixture among the ramekins and level off the tops. Chill for 2 hours.
• Sprinkle 2 tablespoons of raw brown sugar over the top of each dish, covering the creamy mixture. Place under a hot broiler for 2-3 minutes, until melted and browned. Let cool, then chill until needed. This dessert should be eaten on the day it is prepared.

MANGO AND LIME TART BRÛLÉE

Steps:

• To make the dough, put the flour and salt into a bowl, then put the butter cubes in the middle. Using your fingertips, rub the butter lightly into the flour until the dough looks like bread crumbs. Stir in the sugar and enough cold water for form a soft but not sticky dough. Cover with plastic wrap and chill for 30 minutes. Roll out the dough to fit the pan, drape it over a rolling pin, then drape the pin over the tart pan. Press the dough into the corners, then roll the pin over the top to trim off the excess. Prick a few holes in the base, then line with parchment paper and fill with baking beans or small weights to prevent the dough from rising. Bake in a preheated oven at 350? for 10 minutes (this is called blind baking). Gently remove the baking beans and parchment, then return to the oven to cook for a further 10 minutes or until lightly golden. Remove from the oven and let cool. Put the sugar, eggs, and cream in a bowl and beat with electric beaters. Stir in the mango, lime juice, and zest. Pour into the pie crust and bake for 30 minutes or until the tart is just starting to set. Remove from the oven and let cool. Sprinkle brown sugar over the top and either put the tart under a preheated broiler or use a cook's blowtorch to melt the sugar until it is molten and bubbling. Serve with whipped cream or creme fraiche.

MANGO BRULEE

Steps:

• 1. Preheat broiler.
• 2. Place one mango on a cutting board with the narrow side facing you. With a sharp knife, slice off one side, sliding the knife along the flat seed. Repeat on the other side of the mango. With a paring knife, make crisscross cuts through the flesh, cutting up to but not through the skin. Repeat with the second mango. Sprinkle 1 teaspoon brown sugar over each mango half, then drizzle each one with 1 teaspoon rum (or orange juice). Set mango halves on a broiler pan or baking sheet. Broil until tops are light golden, 5 to 7 minutes. Serve with lime wedges.

MY YUMMY MANGO & COCONUT BRULEE CAKE

Steps:

• Preheat your oven to 350 degrees.
• Crease and line with parchment paper cut to fit the botton of a deep 9 inch round cake pan. Or a 9 inch iron skillet skillet can be used instead.
• Arrange the mango evenly over the bottom of the pan.
• Sift the flour and baking powder into a large bowl and add the butter, sugar and eggs.
• Beat well until mixture is smooth, then stir in the lime juice, lime rind and dry unsweetened coconut until well blended.
• Spoon the mixture over the mango and smoothe the survace with a spatula.
• Place in oven and bake for 40 to 50 minutes or until risen and golden brown.
• Remove from oven and let cool in the pan for 2 to 3 minutes, then turn onto a flameproof dish.
• Preheat the broiler to high.
• Sprinkle the top of the cake with the sugar and place under the not broiler for 2 to 3 minutes, until browned. Watch not to burn.
• Alternatively, you can use a chef's blowtorch to brown the top if you have one.
• Serve hot, sprinkled with coconut shreds and cut into slices.

MANGO BRULEE

Steps:

• 1. Place mango pieces evenly in bottom of four 10-ounce custard cups or ramekins. Mix sugar, cornstarch and salt in 2-quart sauce pan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon over mangoes. 2. Set oven control to broil. Sprinkle 1 teaspoon brown sugar over mixture in each custard cup. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or just until brown sugar is melted. Serve immediately. Store covered in refrigerator. NUTRITION INFORMATION 1 Serving Calories 220 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 25mg Carbohydrate 50g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 20% Vitamin C 12% Calcium 0% Iron 0% DIET EXCHANGES: 2 Starch, 1 Skim MilkFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.