Best Mango Creme 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.

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.

CRÈME DE BRIE MANGO-CRANBERRY CROSTINI

Steps:

• Heat oven to 375° F. Arrange baguette slices on large ungreased cookie sheet. Brush with olive oil. Bake 5 to 7 minutes or until lightly toasted and crisp. Place on 2 serving plates and cool 1 minute. Spread each with about ½ tablespoon Alouette Crème de Brie. In small bowl, combine chutney, and cranberries. Spoon small dollops over cheese. Garnish sparingly with mint.

POTATO PANCAKES WITH MANGO SERRANO CREME FRAICHE AND SMOKED TROUT

Steps:

• Finely grate the potatoes on a hand grater. Place in batches into a clean kitchen towel and squeeze out as much liquid as possible, place in a large bowl. Add the onion, beaten egg, baking powder, flour, and cilantro, and mix to combine. Season with salt and pepper, to taste.
• Heat 1/4 cup of vegetable oil in a large cast iron skillet until almost smoking. Drop potato mixture into the skillet 1 heaping tablespoon at a time and smooth the tops with the back of a spoon to 1 1/2-inches in diameter. Fry over moderate heat, turning them once with a spatula for 3 to 4 minutes on each side, or until golden brown and crisp.
• Remove to a platter lined with paper towels. Repeat with remaining mixture, adding more oil if necessary. Top each with a small dollop of mango serrano creme fraiche, flaked trout, and a cilantro leaf.
• Combine in a medium bowl. Refrigerate until ready to serve.

MANGO CREME

Steps:

• Peel and slice the mangoes.
• Cover with water in a saucepan and cook until soft.
• Puree cooked mango pieces to a thin pulp.
• Put pulp in a bowl and refrigerate for 1 hour.
• Combine cream and sugar and whip until light.
• Fold in mango puree and chill before serving.
• Garnish!