Crème brûlée is a classic dessert, but this version adds a sunny twist—fresh mango. Imagine that rich, creamy custard topped with a perfectly crisp sugar shell, but with an added burst of tropical flavor. That’s what this mango crème brûlée brings: elegance meets ease.
I first experimented with mango crème brûlée at a summer dinner party. My guests gasped when they cracked the sugar with their spoons—that satisfying crack revealing the smooth custard beneath. It felt fancy, yet was simple to prepare. Trust me—this recipe will make you feel like a dessert rockstar.
Table of contents
Mango Crème Brûlée
Equipment
- Ramekins
- Baking Dish
- Kitchen torch
- Fine-mesh sieve
Ingredients
- 1 cup fresh ripe mango pureed (about 1 large mango)
- 4 egg yolks large
- 1/2 cup granulated sugar for custard
- salt pinch
- 2 cups heavy cream
- 2-3 tbsp raw sugar for torching
Instructions
- Preheat oven to 325°F (160°C). Place four 6‑oz ramekins in a baking dish.
- Whisk egg yolks, granulated sugar, and a pinch of salt until pale and slightly thickened.
- Stir pureed mango into the yolk mixture until smooth and uniform.
- Warm heavy cream in a saucepan until just simmering, then remove from heat.
- Temper yolks by slowly pouring in warm cream while whisking constantly.
- Strain custard through a fine mesh sieve into a bowl.
- Divide custard evenly among ramekins.
- Pour hot water into the baking dish to reach halfway up the ramekins.
- Bake for 35–40 minutes until the custard is set but still jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle raw sugar on top and torch until caramelized.
Notes
Why You’ll Love This Mango Crème Brûlée
- Elevated yet easy – Traditional French dessert with a tropical twist.
- Minimal prep, maximum wow – Custard cooks in just 35–40 minutes, then chill.
- Made with fresh mango – Adds natural sweetness and vibrant color.
- Elegant presentation – The caramelized sugar top is ideal for dinner parties.
- Prep ahead friendly – Make the custard a day ahead and torch just before serving.
Ingredients of Mango Crème Brûlée
| Ingredient | Quantity |
|---|---|
| Fresh ripe mango | 1 cup, pureed (about 1 large mango) |
| Egg yolks | 4 large |
| Granulated sugar | 1/2 cup (for custard) |
| Salt | Pinch |
| Heavy cream | 2 cups |
| Raw sugar | 2–3 tablespoons (for torching) |
How to Make Mango Crème Brûlée
- Preheat oven: Heat to 325°F (160°C). Place four 6‑oz ramekins in a baking dish.
- Mix egg yolks: Whisk egg yolks, granulated sugar, and a pinch of salt until pale and slightly thickened.
- Incorporate mango: Stir pureed mango into the yolk mix until smooth and uniform in color.
- Heat cream: In a saucepan, warm the heavy cream until just simmering. Remove from heat.
- Temper yolks: Slowly pour warm cream into the yolk mixture while whisking constantly to avoid curdling.
- Strain: Pour custard through a fine mesh sieve to remove lumps or solids.
- Fill ramekins: Evenly divide the custard among the ramekins in the baking dish.
- Use bain-marie: Pour hot water into the dish so it reaches halfway up the sides of ramekins.
- Bake: Bake for 35–40 minutes until custard is set but still slightly jiggly in the center.
- Cool & chill: Let cool to room temperature, then refrigerate for at least 2 hours or preferably overnight.
Chef Scarlett’s Tips
- Choose ripe mangoes: Sweet, fragrant mangoes give the best flavor and color.
- Don’t overbake: The center should still jiggle slightly—it firms up as it chills.
- Even sugar layer: Sprinkle an even layer of raw sugar and hold the torch a few inches away for a smooth, crackable shell.
- Make ahead: Prepare and chill custards the day before; torch just before serving for peak caramel crunch.
Nutrition Facts (Per Serving, 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 360 |
| Fat | 28g |
| Carbohydrates | 27g |
| Sugar | 25g |
| Protein | 6g |
Serving Suggestions
- With fresh fruit: Top with mango cubes, berries, or passionfruit for color and texture.
- With light cookies: Serve alongside almond biscotti or fruit shortbread for crunch.
“I made this for a summer dinner party—and it stole the show. Guests couldn’t resist cracking the sugar top and diving straight in.”
Perfect Pairings
- With herbal tea: Try a chamomile-tea pairing to balance the rich custard.
- With dessert wine: A late-harvest Riesling or Moscato brings out the mango’s sweetness beautifully.
Storage Tips
- Refrigerate: Keep in the ramekins, covered, for up to 3 days.
- Reheat sugar top: If it softens in the fridge, sprinkle with a little extra sugar and torch again before serving.
Flavor Variations to Try
Once you’ve made this mango crème brûlée, it’s easy to play with new flavors. Here are a few ideas if you’re feeling creative in the kitchen:
- Coconut Mango: Replace half the cream with full-fat coconut milk for a subtle, tropical lift.
- Spiced Mango: Add a pinch of cardamom or ground ginger to the custard for a warm, aromatic note.
- Mango-Lime: Add 1 teaspoon of lime zest to the custard for a citrusy zing that balances the mango’s sweetness.
- Vanilla Bean: Use a scraped vanilla bean instead of extract to intensify the custard’s floral flavor.
Frequently Asked Questions
Can I make mango crème brûlée without a torch?
Yes! Use the broiler on your oven. Place ramekins under high heat for 1–2 minutes, watching closely, until the sugar melts and bubbles.
Can I use canned mango?
Fresh is best, but canned mango pulp (unsweetened) can work. Be sure to strain it well so it’s smooth and not watery.
Do I need to strain the custard?
Yes. Straining removes any cooked egg bits or mango fibers, giving you a smooth, silky texture.
How long does it take to chill?
The custard needs at least 2 hours to set, but it’s best chilled overnight for optimal texture and flavor.
Can I freeze crème brûlée?
It’s not recommended. Freezing can alter the custard’s texture and cause separation. Make it fresh and chill well instead.
A Dessert That Delivers Every Time
This mango crème brûlée has become one of my favorite dinner party desserts. It’s creamy, gently sweet, and has just enough tropical flair to feel special. Plus, that moment when you crack through the sugar top—it never gets old.
Make it once, and you’ll see why it’s worth keeping mangos in your fruit bowl year-round. This is simple elegance at its best, and it never fails to impress.