This Mango Creme Brulee recipe is sure to impress your guests. Plus it is so easy to make!
These creme brulees come with a secret surprise, a layer of juicy mangoes hidden under the crunchy sugar crust and rich custard.
Really love creme brulee? Try my recipe for traditional Vanilla Creme Brulee or try something different like this Chocolate Hazelnut Creme Brulee, this Horchata Creme Brulee, this Rhubarb Creme Brulee, this Blueberry Creme Brulee, this Peach Creme Brulee, or this Sweet Corn Creme Brulee.
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Why You Will Love This Recipe
- Delish vanilla custard is poured over fresh chunks of mango and topped with caramelized sugar.
- Creme brulee is a perfect make-ahead dessert. Simply bake the custards and store in the refrigerator until you are ready to enjoy.
- This dessert uses just six common ingredients that are probably already in your pantry.
Recipe Ingredients
Because there are so few ingredients in these Mango Creme Brulees, now is the time to spring for the best quality ingredients you can afford.
Mango: Never cut up a fresh mango before? Watch this video from Alton Brown.
Warning: His examples of the wrong way to cut up a mango are a little graphic.
If you love mangoes you will want to try this Mango Smoothie, these Mango Blueberry Muffins, or these Mango Pancakes.
Heavy Whipping Cream: Some recipes use a combination of both heavy whipping cream and milk to make the custard lighter. In my opinion, creme brûlée is meant to be rich so this recipe uses only heavy whipping cream.
Tip: If you want to substitute milk for some of the heavy whipping cream I would stick with a 1:1 ratio. Use one cup of heavy whipping cream and one cup of milk.
Egg Yolks: For creme brulee, you want to use just the egg yolks. Egg whites would set too firmly giving the creme brulee a rubbery texture.
If you have never separated eggs before, check out this post from Sugar Hero where she shares Four Methods for Separating Eggs.
Save the egg whites for another recipe. Like this Lemon Swiss Meringue.
Granulated White Sugar: For creme brulee, the best sugar to use is regular granulated white sugar. Its small granules easily melt into the custard perfectly balancing the bitterness of the burnt sugar crust.
Speaking of the crust we will use granulated white sugar for the topping as well. Granulated sugar works best because the granules are small and caramelize quickly, which is important. We don't want the custard to melt while we are brûléeing the sugar.
Another benefit to using white sugar is it is easy to tell when the sugar has caramelized because it will turn from white to a golden brown.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Fresh Mango: You can also substitute thawed frozen mango. I prefer to dice the mango pretty small before adding it to the creme brulee.
Add ¼ teaspoon of ground cardamom when you add the vanilla for a delicious mango cardamom twist.
Try different varieties of fruit like blueberries, blackberries, raspberries, strawberries, and cherries to change the flavor of this creme brulee.
Step by Step Directions
Step 1: Move an oven rack to the middle position and preheat the oven to 325°F (165°C).
In a medium-sized bowl whisk together the egg yolks, sugar, and salt until smooth and the egg yolks start to lighten in color.
Step 2: Stir in the heavy cream and vanilla.
Tip: Whisk the eggs, sugar, and salt together in a large measuring cup to make pouring the custard into the ramekins easier.
Step 3: Lay a towel across the bottom of the pan and arrange your ramekins on top. The towel will keep the ramekins from sliding around.
Evenly divide the diced mango between six ramekins.
Step 4: Pour the custard into the ramekins.
Place the pan in the oven and then pour hot water into the pan, careful not to splash water into the ramekins. The water should come about halfway up the ramekins.
Bake for 20 to 30 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending upon the size of your ramekins.
Tip: If you want perfectly smooth creme brulee, use a spoon to skim off any bubbles from the top, or don't worry about it any imperfections will be covered by the burnt sugar crust.
Step 5: Remove the baking dish from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes.
Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.
Step 6: Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar.
Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.
Tip: A few months ago my brulee torch died. So I used my boyfriend's propane torch that has a detachable torch head instead. Those were the fastest brûlées I have ever made.
Tip: The longer you brulee the sugar, the darker, more caramelized, and bitter it will become. The bitterness contrasts nicely with the sweetness of the custard.
If you want a really thick crust sprinkle a second teaspoon of sugar evenly across each custard and brulee a second time.
Make-Ahead and Storage Instructions
Make-Ahead: Uncooked custard can be stored in the refrigerator for up to 5 days. It can either be stored all together in a storage container or you can divide it into individual ramekins and cover them with plastic wrap.
Storage: Cover the cooked and cooled creme brulees with plastic wrap and refrigerate them for up to four days. Wait to sprinkle with sugar and brulee until just before serving.
Recipe FAQs
Ripe mangos often have a sweet, fruity fragrance near the stem end and will give slightly under gentle pressure.
Avoid mangos that are too soft or mushy and have wrinkled or shriveled skin, as they may be overripe. If the mango feels hard, it is likely still unripe.
Cooking the custards without using a water bath will allow them to heat up more quickly and potentially overcook curdling the eggs.
Cooking them in the oven for too long will also cause them to overcook and become rubbery.
Creme brulee is properly cooked when the edges are just set and the centers still have a slight wobble. The color should be smooth and glossy without any brown spots.
Yes. Uncooked custard can be stored in the refrigerator for up to 5 days. It can either be stored all together in a storage container or you can divide it into individual ramekins and cover them with plastic wrap.
You can also cover the cooked and cooled creme brulees with plastic wrap and refrigerate them for up to 4 days. Wait to brulee the sugar until just before serving.
Expert Tips
- There is no need to purchase a special pan just use whatever you already own. The size of pan you use will depend on the size of the ramekins you have. I have used cake pans, roasting pans, and jelly roll pans.
- Use a water bath: Bake the ramekins in a water bath (bain-marie) to provide gentle and even heat distribution. The water bath helps prevent the custard from overheating and ensures a silky texture.
- Don't rush the cooling process: After baking, allow the creme brulee to cool at room temperature for a while before transferring it to the refrigerator. This gradual cooling helps prevent cracking.
- Chill thoroughly: Make sure to refrigerate the custards for at least a few hours, preferably overnight, to allow them to set and develop their flavors fully.
- Caramelize the sugar just before serving: Sprinkle a thin, even layer of granulated sugar on top of each custard just before serving. Use a kitchen torch to carefully melt and caramelize the sugar, creating the signature crisp and caramelized crust. Alternatively, you can use the broiler, but keep a close eye on it to prevent burning.
- To avoid burning the sugar, don't hold the flame too long over any one place.
- Serve immediately after caramelizing the sugar. If allowed to sit the sugar topping will become soggy instead of crunchy.
More Dessert Recipes
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📖 Recipe
Mango Creme Brulee
Equipment
- baking pan
Ingredients
- 3 egg yolks
- ½ cup granulated white sugar
- ⅛ teaspoon kosher salt
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup diced mango
Instructions
- Move an oven rack to the middle position and preheat the oven to 325°F (165°C).
- In a medium-sized bowl whisk together the 3 egg yolks, ½ cup granulated white sugar, and ⅛ teaspoon kosher salt until smooth and the egg yolks start to lighten in color.
- Stir in the 2 cups heavy whipping cream and 1 teaspoon vanilla extract.
- Lay a towel across the bottom of the pan and arrange your ramekins on top. The towel will keep the ramekins from sliding around. Evenly divide the 1 cup diced mango between six ramekins.
- Pour the custard into the ramekins.Place the pan in the oven and then pour hot water into the pan, careful not to splash water into the ramekins. The water should come about halfway up the ramekins.Bake for 20 to 30 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending upon the size of your ramekins.
- Remove the baking dish from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes.Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.
- Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar.Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.
Dave says
Only half the egg yolks compared to my regular recipe. I hope it sets.
Erica says
I have never had a problem with it setting. This is my standard creme brulee base.
Jo says
Hi! I don’t see the step with the mango…maybe I missed it but it looks like basic vanilla crème brûlée….which step do I add in the fresh mango?
Erica says
Step six. You will want to divide the chopped mango between the ramekins before you pour the custard in.