Mango Crème Brûlée
June 10, 2026
SERVINGS
6
PREP TIME
30 min
COOK TIME
30 min
Ingredients
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3/4cup fresh mango puree
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1/3cup granulated sugar
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2 1/2cups heavy cream
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1fresh mango, diced
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1/2each vanilla bean
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Turbinado sugar, as needed
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7egg yolks
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Fresh sliced mango, for garnish
Directions
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1
In a medium pot, combine the mango puree, cream, cut and scrape beans from the vanilla pod, and sugar.
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2
Bring mixture to a scald.
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3
Remove from the heat.
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4
Using a bowl and whisk, temper hot mixture into the egg yolks.
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5
Remove vanilla pod.
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6
Place brulee ramekins onto a sheet tray.
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7
Place diced mango in ramekins.
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8
Pour custard over fruit to fill ramekin.
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9
Pour hot water onto the sheet tray to create a bain marie.
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10
Bake in a preheated 280-degree Fahrenheit oven for 20-30 minutes.
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11
Check if it’s done by shaking the ramekins slightly. It should jiggle like jello
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12
Remove from the oven.
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13
Allow to sit at room temperature for 10-15 minutes, then place in the refrigerator to chill for at least 3-4 hours.
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14
To serve, brulee top with turbinado sugar.
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15
Garnish with sliced mango “flower.”
Recipe provided by the National Mango Board.