If you’re looking for a dessert that feels elegant but uses just a handful of ingredients, this Mango Crème Brûlée is a must-try. It’s a tropical take on the French classic—rich, creamy custard infused with real mango and finished with that signature glassy caramel top. With only a few simple ingredients and a bit of patience, you’ll have a show-stopping dessert that’s as impressive as it is easy to make.
What makes this crème brûlée stand out is the mango-infused cream—blended fresh and gently heated to bring out its natural sweetness and aroma. The result is a custard that’s smooth and silky with a bright, fruity finish that balances the richness of the cream and egg yolks. Whether you’re hosting a dinner party or just want to treat yourself, this mango crème brûlée delivers indulgence with minimal effort.
🍮 Why You’ll Love This Mango Crème Brûlée
- Only 7 simple ingredients
- Fresh mango adds natural sweetness and tropical flavor
- Creamy, custardy texture with a crisp caramelized top
- Elegant presentation with minimal prep
- Perfect for make-ahead entertaining or special occasions
Mango Crème Brûlée
4
servings20
minutes30
minutesIngredients
1 1 ripe mango (half blended, half diced for garnish)
480 g 480 (2 cups) heavy cream
50 g 50 (4 tbsp) sugar
3 large 3 egg yolks
1 1 whole egg
1 tsp 1 vanilla extract
1/2 tsp 1/2 salt
Additional granulated sugar for topping
Directions
- Preheat Oven
- Preheat your oven to 325°F (160°C).
- Blend the Mango Cream
- Roughly chop half the mango and blend it with the heavy cream and salt on low speed for about 30 seconds. Avoid over-blending—too much air can thicken the cream prematurely.
- Heat the Mango Cream
- Transfer the mango-cream mixture to a pot. Heat over medium-low until it begins to steam and thickens slightly (about 170°F / 77°C).
- Whisk the Eggs
- In a mixing bowl, whisk together the egg yolks, whole egg, vanilla extract, and sugar until smooth and well combined.
- Temper the Eggs
- Slowly drizzle the warm mango cream into the egg mixture while whisking continuously. This step tempers the eggs, preventing curdling and ensuring a smooth custard.
- Strain & Fill
- Strain the custard through a fine mesh sieve into a container with a spout. Fill four 6-ounce (180 mL) ramekins evenly and place them on a baking tray.
- Bake in Water Bath
- Pour hot water into the tray so it reaches halfway up the ramekins. Optional pro tip: use a kitchen torch to lightly pop any air bubbles on top.
- Bake at 325°F for 25–30 minutes, until the edges are set but the center still jiggles slightly. Internal temp should reach 170°F.
- Chill to Set
- Remove from the oven and let cool slightly. Refrigerate uncovered for at least 2 hours to fully set the custard.
- Caramelize the Top
- Top each custard with a thin layer of granulated sugar and torch until golden and crisp. No torch? Broil under your oven’s broiler for a few minutes, watching closely.
- Garnish and Serve
- Top with finely diced mango for a pop of color and fresh fruit flavor. Serve chilled.
✨ Final Thoughts
This Mango Crème Brûlée is a simple but elegant dessert that proves you don’t need a long ingredient list to make something special. With just 7 core ingredients, it delivers creamy richness, tropical brightness, and that irresistible caramelized top in every bite. It’s the perfect balance of classic technique and fresh flavor—ideal for any season.
