Mango Brulee Recipes

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.

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.

Steps:

• Preheat oven to 300 degrees. In a dry bowl, melt the chocolate over barely simmering water. Remove from heat. In a medium saucepan, combine the cream and 1 tablespoon of sugar. Bring to a scald. Meanwhile, put the remaining sugar, framboise and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Whisk in the warm chocolate. Strain into a pitcher. Divide the custard among 8 ramekins. Add 1/3 of the berries and 1/3 of the mango cubes. Dunk each piece of fruit so that it is completely coated with custard. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake 35 to 45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with tip of a propane torch flame. While still hot, sprinkle on the rest of the raspberries and mango.

Steps:

• Preheat oven to 325 degrees farenheit.
• Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
• Place this custard mixture into a 2qt saucepan.
• Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
• Heat over moderate heat until hot but not boiling.
• Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
• Spoon 1/4 c mango into each ramekin.
• Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
• Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.
• Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
• Preheat broiler.
• Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes.
• *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.

Steps:

• Peel the mangos dice their flesh, and keep the juices they give off when being diced.
• Beat the mascarpone with the yogurt. Once they are combined, add the yogurt, ground ginger, lemon juice and rind. Add rum if you choose to.
• Place the mango with its juice in a 13 x 9 inch mold. Ladle the mascarpone mixture over mango and top with the brown sugar and butter . Refrigerate until close to serving time.
• Preheat broiler to high temperature. Broil for 4-5 minutes, until golden brown and bubbly. Let cool for 2 minutes and decorate with fresh mint leaves if you choose to.

Steps:

• Preheat the oven to 300 degrees F.
• In a medium saucepan, heat the cream, milk, and vanilla over medium heat, stirring occasionally, just until it comes to a boil.
• Immediately turn off the heat and set aside to infuse at least 15 minutes.
• In a large bowl, whisk the egg yolks with the granulated sugar.
• Whisking constantly, gradually pour in the hot cream mixture.
• Whisk in the passion fruit and mango puree.
• Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.
• Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes.
• The custard should"shimmy" a bit when you shake the pan; it will firm up more as it cools.
• Remove from the water bath and let cool 15 minutes.
• Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
• Refrigerate at least 4 hours, and up to 24 hours.
• When ready to serve, preheat a broiler to very hot (or use a kitchen torch).
• Uncover the chilled custards.
• Pour as much coarse sugar as will fit onto the top of 1 of the custards.
• Pour off the remaining sugar onto the next custard.
• Repeat until all the custards are coated.
• Discard any remaining sugar.
• Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes.
• Let cool 1 minute before serving.

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.