This simple but elegant dessert lets us enjoy a taste of the tropics right here at home this summer. It’s probably not hard to guess that Brion & I enjoy the flavor of mango by the number of recipes I’ve featured on the site.
The word brulee simply means burnt in French and we’ve come to know it through the dessert called ‘crème brulee’. If its not familiar, it is simply a soft custard that’s sprinkled with sugar and then caramelized with a butane torch. The surface bubbles and then hardens to a paper thin, crisp crackly sweet crust that shatters when you dig in.
I think mangoes are so good, they don’t need anything done or added to them but a few extra touches can make it into a simple but elegant dessert.
For this mango brulee, I have sprinkled brown sugar and spices over the cut sides and placed them under the broiler (or use a brulee torch) until the sugar has browned and bubbled. The sugar forms a thin crust, just like the classic French crème brulee.
| Servings |
|
- 2 large ripe mangos
- 1/4 cup brown sugar
- 1/4 tsp ground ginger
- 1/2 tsp EACH cardamom & cinnamon
Ingredients
|
Rate this recipe!
|
- Turn on the broiler; position the rack 6-inches below the heat source. Line a baking sheet with foil.
- Cut through the mango on either side of the pit as evenly as possible.
- In a small bowl, combine sugar & spices & sprinkle on top of each mango slice. Place mango slices on the prepared baking sheet. Make sure the mango slices are level so the sugar does not spill out. If you need to, use crumpled foil paper to steady the mango.
- Broil for 3 minutes or until the sugar has caramelized.