Mango Crème Brûlée is a simplified, fruit-forward take on the classic dessert where fresh mango slices are topped with sugar and torched to create a crispy, caramelized crust. It's ready in minutes and requires only two ingredients.
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Slice the two 'cheeks' off the mango, cutting around the central pit.
Place the mango slices cut-side up and cover the surface generously with granulated sugar.
Using a kitchen torch, carefully heat the sugar until it melts, bubbles, and caramelizes into a hard, golden-brown crust.
Allow to cool for a moment, then crack the caramelized sugar with a spoon and enjoy.
Enjoy immediately after torching. Pre-sliced mango can be refrigerated for up to 4 hours before sugaring and torching.
kitchen torch
A kitchen torch is essential for crisping the sugar crust. An oven broiler on high heat can work as a substitute, though timing requires careful monitoring to avoid burning the mango.
Use a ripe mango that yields slightly to pressure but is still firm enough to slice cleanly. Overripe mangoes become mushy when torched.
Most kitchen torches caramelize the sugar layer in 30–60 seconds. Work in smooth, steady motions to avoid charring and achieve an even, golden crust.
Slice and chill the mango up to 4 hours in advance. Torch and sugar the crust just before serving for the crispiest texture.
Granulated white sugar is traditional and caramelizes evenly. Avoid brown sugar, which can burn and create bitter flavors.
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