Mango Brûlée Recipe

How to make Mango Brûlée


  1. Using an electric whisk, beat the coconut milk with the salt and 1 tablespoon sugar for 5 minutes or until thickened.* Refrigerate until needed.
  2. Cut mango cheeks from pit, then carefully slice into cubes – both vertically and horizontally – being careful not to slice all the way through the skin.
  3. Preheat oven grill to high. Place mango cheeks onto a flat baking tray. You may need to use a little scrunched-up foil to rest underneath the cheeks to keep their cut surface completely flat.
  4. Sprinkle liberally with the remaining sugar and place under the grill for 5-8 minutes or until the sugar has nicely caramelised.
  5. Serve warm with the whipped coconut milk, a sprinkling of lime zest on top and a lime wedge.

Tip: Reserve the remaining pieces of the mango for smoothies or fruit salad. These can be frozen also.

You can use a blowtorch instead of placing the mango cheeks under the grill.

*This whipped cream will not be as voluminous as whipped dairy cream. You can substitute the whipped coconut milk with whipped dairy cream or vanilla ice cream.