Indulge your taste buds with the tantalizing Mango Brûlée with Lime, a delectable dessert that combines the tropical flavors of mango and lime in a symphony of textures and flavors. This culinary masterpiece features a creamy and velvety mango custard base, perfectly complemented by a crisp and caramelized sugar topping, while hints of lime zest and juice add a refreshing and tangy twist. Prepare to be captivated by the vibrant colors and enticing aromas as you embark on this delightful culinary journey. Additionally, discover variations of this classic dessert, including a luscious Mango Brûlée with Coconut Milk and a delightful Mango Brûlée with Ginger and Lemongrass. Each recipe offers a unique twist on this timeless dessert, promising an unforgettable taste experience.
Here are our top 6 tried and tested recipes!
MANGO BRULEE
This simple but elegant dessert brings a taste of the tropics to your table.
Provided by Melanie Campbell
Categories Desserts
Time 25m
Number Of Ingredients 4
Steps:
- 1. Preheat broiler.
- 2. Place one mango on a cutting board with the narrow side facing you. With a sharp knife, slice off one side, sliding the knife along the flat seed. Repeat on the other side of the mango. With a paring knife, make crisscross cuts through the flesh, cutting up to but not through the skin. Repeat with the second mango. Sprinkle 1 teaspoon brown sugar over each mango half, then drizzle each one with 1 teaspoon rum (or orange juice). Set mango halves on a broiler pan or baking sheet. Broil until tops are light golden, 5 to 7 minutes. Serve with lime wedges.
MANGO BRULEE WITH LIME
This fruit dessert has a caramelized topping like that of classic creme brulee -- no kitchen torch required.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Heat broiler to high with rack 6 inches from heat source. Scatter 1 tablespoon sugar evenly over cut side of each mango half. Immediately broil on a foil-lined rimmed baking sheet until mangoes are softened and sugar is hardened and golden brown, 5 to 7 minutes. Serve warm with lime wedges.
CREAMY MANGO BRULEE
This dish incorporates mascarpone cheese and plain yogurt along with mango and brown sugar - no eggs and no baking (except to caramelize the sugar under the broiler) in this dish! Sounds delish! (Prep time does not include refrigeration time)
Provided by DailyInspiration
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the mangoes on either side of the pit. Discard the pit and peel the fruit. Slice and then chop the fruit. Divide it among 4 ramekins.
- Beat the mascarpone cheese with the yogurt. Fold in the ginger, lime rind and juice, and soft light brown sugar. Divide the mixture among the ramekins and level off the tops. Chill for 2 hours.
- Sprinkle 2 tablespoons of raw brown sugar over the top of each dish, covering the creamy mixture. Place under a hot broiler for 2-3 minutes, until melted and browned. Let cool, then chill until needed. This dessert should be eaten on the day it is prepared.
Nutrition Facts : Calories 208.1, Fat 1.2, SaturatedFat 0.5, Cholesterol 2, Sodium 16, Carbohydrate 51.3, Fiber 2.8, Sugar 47.8, Protein 2
MANGO AND LIME TART BRÛLÉE
Steps:
- To make the dough, put the flour and salt into a bowl, then put the butter cubes in the middle. Using your fingertips, rub the butter lightly into the flour until the dough looks like bread crumbs. Stir in the sugar and enough cold water for form a soft but not sticky dough. Cover with plastic wrap and chill for 30 minutes. Roll out the dough to fit the pan, drape it over a rolling pin, then drape the pin over the tart pan. Press the dough into the corners, then roll the pin over the top to trim off the excess. Prick a few holes in the base, then line with parchment paper and fill with baking beans or small weights to prevent the dough from rising. Bake in a preheated oven at 350? for 10 minutes (this is called blind baking). Gently remove the baking beans and parchment, then return to the oven to cook for a further 10 minutes or until lightly golden. Remove from the oven and let cool. Put the sugar, eggs, and cream in a bowl and beat with electric beaters. Stir in the mango, lime juice, and zest. Pour into the pie crust and bake for 30 minutes or until the tart is just starting to set. Remove from the oven and let cool. Sprinkle brown sugar over the top and either put the tart under a preheated broiler or use a cook's blowtorch to melt the sugar until it is molten and bubbling. Serve with whipped cream or creme fraiche.
MANGO BRULEE WITH LIME AND ICE CREAM
Categories Fruit
Number Of Ingredients 3
Steps:
- Heat broiler to high with rack 6 inches from heat source. Scatter 1 Tbl sugar evenly over cut side of each mango half. Immediately broil on a foil-lined rimmed baking sheet until mangoes are softened and sugar is hardened and golden brown, 5 to 10 minutes. Serve warm with lime and a scoop of vanilla ice cream. Sugar didn't get crusty, but the flavor was outstanding when using very ripe mangoes.
MANGO BRULEE
Eating Well newsletter, April 2007. A nice finish to a summer meal or a delicious breakfast! You can use pineapples, grapefruit, papaya, or even melon slices.
Provided by Manami
Categories Dessert
Time 15m
Yield 2 mangoes, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Place one mango on a cutting board with the narrow side facing you.
- With a sharp knife, slice off one side, sliding the knife along the flat seed.
- Repeat on the other side of the mango.
- With a paring knife, make crisscross cuts through the flesh, cutting up to but not through the skin.
- Repeat with the second mango.
- Sprinkle 1 teaspoon brown sugar over each mango half, then drizzle each one with 1 teaspoon rum (or orange juice).
- Set mango halves on a broiler pan or baking sheet.
- Broil until tops are light golden, 5 to 7 minutes.
- Serve with lime wedges.
Tips:
- Use ripe mangoes: The riper the mangoes, the sweeter and more flavorful the crème brûlée will be.
- Don't overcook the custard: The custard should be cooked until it is just set, but not overcooked. Otherwise, it will be tough and rubbery.
- Use a kitchen torch to caramelize the sugar: A kitchen torch is the best way to caramelize the sugar on top of the crème brûlée. If you don't have a kitchen torch, you can use a broiler, but be careful not to burn the sugar.
- Let the crème brûlée chill before serving: The crème brûlée needs to chill for at least 2 hours before serving. This will allow the flavors to develop and the custard to firm up.
- Garnish with fresh fruit or herbs: Before serving, garnish the crème brûlée with fresh fruit, such as mango or lime, or with herbs, such as mint or cilantro.
Conclusion:
Mango crème brûlée is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy cooks. With its sweet and tangy flavor, mango crème brûlée is sure to please everyone at your table.
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