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.
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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.
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!
- 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
Step 1: Puree the fresh mango with an immersion blender or in a traditional blender.
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.
Step 3: Temper the egg yolks and sugar with the mango cream mixture until completely incorporated.
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.
- 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 for the most flavor. They should give way slightly when gently squeezed.
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.
Serve crème brûlée with a sprig of mint, sliced strawberries or a fresh mango rosette. Here’s how to make a mango rosette.
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.
Yes, you can use frozen mango instead of fresh. Just be sure to thaw the mango chunks before pureeing.
More recipes you’ll love
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!
Mango crème brûlée
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
- 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 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.
- 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.