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    Home » Recipes » Desserts

    Jul 7, 2023 by Heather Janak · This post may contain affiliate links ·

    Mango Crème Brûlée

    Jump to Recipe Print Recipe
    Jump to Recipe

    This Mango Crème Brûlée recipe uses fresh, ripe mango to flavor a rich custard base that is topped with a crunchy shell of caramelized torched sugar. Mango works so beautifully in this dessert as it can be easily pureed and added to the custard.

    overhead view of mango crème brûlée, mint nearby

    This post may contain affiliate links. Please see my Disclosure Policy.

    Before I started this blog, I developed a pumpkin crème brûlée recipe to film, photograph and post on social media. I took it to a Friendsgiving party and it was an absolute hit. I decided to riff on that recipe to make a version for summer! I took inspiration from NYT Cooking for the base recipe.

    Mango holds a special place in my heart. I grew up thinking I didn’t like the flavor, but when I tried it again to make my Mango Macarons recipe I fell in love with it. The TikTok I made for them ended up “going viral” (or whatever), gaining me a bunch of new followers. From that, a follower requested I recreate a Mango Cardamom Scone they had once and I fell in love with the fruit (and cardamom) all over again.

    Jump to:
    • Why you’ll love this recipe
    • Ingredients
    • Substitutions and variations
    • How to make mango crème brûlée
    • Hot tips
    • Recipe FAQs
    • More recipes you’ll love
    • 📖 Recipe
    • 💬 Comments

    Why you’ll love this recipe

    • This recipe uses only six simple ingredients!
    • These can be made a couple days ahead of time and torched just before ready to serve.
    • The mango flavor is achieved completely naturally.
    • The custard is rich and creamy!

    Ingredients

    overhead view of ingredients, clockwise: granulated sugar, mango, vanilla extract, kosher salt, egg yolks, heavy cream
    • Fresh pureed mango gives a beautiful hue and flavor to the dessert.
    • Granulated sugar sweetens the custard and is used to caramelize the top.
    • Heavy cream brings richness.
    • Kosher salt and vanilla extract balance the flavor profile.
    • Egg yolks bring structure to the custard.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions and variations

    Here’s how to customize this mango brûlée to your liking:

    • More mango — add more mango puree to the bottom of the ramekins before adding the custard and baking
    • No caramel — leave off the caramelized sugar topping
    • No ramekins — use any heat proof oven-safe baking dishes
    • One big crème brûlée — instead of individual ramekins use any heat proof oven-safe baking dish
    • Another sweetener — use an equal amount of brown sugar or another sweetener if you do not have granulated sugar (note: other sweeteners may not brûlée the same as granulated sugar for the caramel topping)

    This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!

    How to make mango crème brûlée

    pureeing mango in a clear jar with an immersion blender

    Step 1: Puree the fresh mango with an immersion blender or in a traditional blender.

    heating the mango puree in a saucepan

    Step 2: Heat the mango puree until reduced by half. Add the cream, vanilla and salt and heat until simmering. Strain through a fine mesh sieve.

    tempering the egg yolk mixture with the mango cream mixture

    Step 3: Temper the egg yolks and sugar with the mango cream mixture until completely incorporated.

    pouring the custard into the ramekins

    Step 4: Divide the custard evenly between the ramekins. Bake 30-40 minutes or until the centers are jiggly and barely set. Cool until ready to serve. Brulee tops with more granulated sugar.

    Hot tips

    1. You may find it easier to fill the baking dish with water after it has been placed on the oven rack, just before closing the door.
    2. Tie your hair back and remove any fabric or flammable items before torching!
    3. Make sure your mangos are ripe for the most flavor. They should give way slightly when gently squeezed.

    Recipe FAQs

    How do you store crème brûlée?

    Store crème brûlée in an airtight container in the refrigerator for 3-4 days until ready to serve. Wait to brûlée the tops until just before serving.

    What do you serve with crème brûlée?

    Serve crème brûlée with a sprig of mint, sliced strawberries or a fresh mango rosette. Here’s how to make a mango rosette.

    How long will crème brûlée stay crunchy?

    Crème brûlée will keep its crunchy caramel top for a few hours. It is best to caramelize the sugar just before serving for optimal crunch.

    Can I use frozen mango instead of fresh?

    Yes, you can use frozen mango instead of fresh. Just be sure to thaw the mango chunks before pureeing.

    More recipes you’ll love

    • Mango Macarons with Mango Ganache
    • mango scones on cooling rack with cardamom and mango bits at top in bowls
      Mango Cardamom Scones
    • mango strawberrt poptarts on a cooling rack
      Strawberry Mango Homemade Pop-tarts
    • thinly sliced fruit atop a tart
      Rainbow Fruit Tart

    Lastly, if you make this Mango Crème Brûlée recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!

    📖 Recipe

    overhead view of mango crème brûlée, mint nearby

    Mango crème brûlée

    Heather Janak
    Fresh mango flavors a rich custard base topped with a hard shell of caramelized torched sugar.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Resting Time 4 hours hrs
    Total Time 4 hours hrs 50 minutes mins
    Course Dessert
    Cuisine British, French, Spanish
    Servings 7 servings
    Calories 319 kcal

    Equipment

    • Kitchen torch
    • 4-ounce ramekins
    • Immersion Blender
    • Medium saucepan
    • Fine mesh sieve
    • Ceramic 9×13 baking dish
    • Heatproof bowls

    Ingredients
      

    Mango crème brûlée

    • 1 ¾ cup mango (about 2 mangoes) fresh
    • 2 cups heavy cream (16 oz)
    • 2 teaspoons vanilla extract
    • ¼ teaspoon kosher salt
    • 5 egg yolks
    • ⅓ cup granulated sugar (66g) more for topping

    Instructions
     

    Do ahead

    • Preheat the oven to 325°F.
    • Crème brûlée without the caramelized sugar can be made days in advance and stored in the refrigerator until ready to serve

    Make the custard

    • Peel, de-seed and dice the mangos. Add the diced mango to a blender or use an immersion blender to puree until completely smooth.
    • Transfer the mango puree to a medium saucepan. Cook over low, stirring constantly to reduce by half, about 10 minutes. Once reduced, add the heavy cream, vanilla and salt. Cook until simmering (185°F-205°F), then remove from heat. Strain the mixture through a fine mesh sieve.
    • In a large heat-proof bowl, beat the egg yolks and sugar together with a whisk or beaters until lightened in color and the mixture leaves a trail when the whisk is pulled up. Slowly dribble in some of the warm mango cream mixture into the egg yolk mixture, while whisking constantly. Continue this until all of the mango cream mixture is in the egg yolk mixture and whisked together thoroughly.
    • Divide this mixture evenly between 6-7 ramekins. Place the ramekins in a baking dish. Fill the dish, being careful not to get any on the inside of the ramekins, with boiling water halfway up the outsides of the ramekins*.

    Bake

    • Bake for 30 to 40 minutes, or until centers are barely set and jiggly. Cool completely. Refrigerate for at least four hours and up to a couple of days.

    Brûlée

    • When ready to serve, sprinkle a very thin layer of granulated or caster sugar on top of the crème brûlée. Torch** this layer until melted and lightly caramelized. Sprinkle another even, thin layer of sugar on top of this layer. Torch again until melted and lightly caramelized. I like to do 2-3 thin layers to achieve an even, crackable caramel.

    Notes

    *You may find it easier to fill the baking dish with water after it has been placed on the oven rack, just before closing the door.
    **Tie your hair back and remove any fabric or flammable items before torching!
    Make sure your mangos are ripe. They should give way slightly when gently squeezed.

    Nutrition

    Serving: 1servingCalories: 319kcal
    Keyword crème brûlée, custard, dessert, fruit, mango, Mango crème brûlée, mango dessert, summer
    Tried this recipe?Let me know how it was!

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    Hi, I’m Heather! I am a home baker who loves challenging and easy recipes alike! Either way, rest assured I am passionate about sharing recipes in an easy-to-follow format.

    I personally test and write each recipe, take the photos and write the posts. If you want to see me in action, check out my TikTok or Instagram.

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