Mango Posset Brûlée is a dessert that perfectly combines the tangy brightness of citrus with the creamy richness of a posset, finished with a caramelized sugar topping for an irresistible crunch. With mangoes in season, this recipe is an ideal way to showcase their vibrant flavor in a simple yet elegant treat.
Why You’ll Love This Mango Posset Brûlée Dessert
- Simple Ingredients: Requires only a handful of pantry staples and fresh mangoes.
- Quick Preparation: Minimal hands-on time with an impressive final result.
- Versatile Presentation: Serve in mango shells, jars, or any creative vessel of your choice.
- Perfect Balance: Creamy, tangy, and sweet flavors come together in every bite.
Ingredients for Mango Posset Brûlée
To make this delicious dessert, you’ll need:
- 1 cup of heavy cream
- 1/4 cup of sugar
- 1/3 cup of mango purée (blend one ripe mango with a bit of lemon juice)
- Juice of one lemon
- 1 vanilla bean or vanilla bean pasta
Instructions to make Mango Posset Brûlée
- Heat the Cream
In a medium saucepan over medium heat, add the heavy cream and sugar. Stir continuously until the sugar dissolves completely. Purée the mango with lemon juice. - Prepare the Mango Shells
Hollow out fresh mangoes, leaving some pulp inside to add texture. The shells will act as natural serving bowls for the posset. Purée the mango with lemon juice. - Add the Flavors
Lower the heat and stir in the lemon juice and mango purée. Scrape the seeds from the vanilla bean and add them to the mixture. Mix thoroughly to ensure even consistency. - Fill and Chill
Pour the creamy mixture into the prepared mango shells. Place them in the refrigerator and let them set for at least two hours. - Brûlée the Top
Once chilled, sprinkle a thin layer of sugar on top of each filled mango shell. Use a kitchen torch to caramelize the sugar until golden and crisp. - Serve and Enjoy!
Your Mango Posset Brûlée is now ready to impress your guests or elevate your solo dessert game.
Tips for the Perfect Mango Posset Brûlée
- Choose Ripe Mangoes: For the best flavor, use ripe mangoes that are sweet and fragrant.
- No Torch? No Problem: If you don’t have a kitchen torch, you can place the filled mango shells under a broiler for a few minutes to caramelize the sugar. Keep a close eye to avoid burning.
- Get Creative: Try serving the posset in hollowed-out lemons, oranges, or even small glass jars for a fun presentation.
Try our Banana Posset Brûlée next!
Mango Posset Brûlée
Mango Posset Brûlée is a dessert that perfectly combines the tangy brightness of citrus with the creamy richness of a posset, finished with a caramelized sugar topping for an irresistible crunch. With mangoes in season, this recipe is an ideal way to showcase their vibrant flavor in a simple yet elegant treat.
Ingredients
- 1 cup heavy cream
- ¼ cup sugar
- ⅓ cup mango puree 1-2 mangos
- 1 lemon juiced
- vanilla bean paste
Instructions
- In a medium saucepan over medium heat, add the heavy cream and sugar. Stir continuously until the sugar dissolves completely.
- Hollow out fresh mangoes, leaving some pulp inside to add texture. The shells will act as natural serving bowls for the posset. Purée the mango with lemon juice.
- Lower the heat and stir in the lemon juice and mango purée. Scrape the seeds from the vanilla bean and add them to the mixture. Mix thoroughly to ensure even consistency.
- Pour the creamy mixture into the prepared mango shells. Place them in the refrigerator and let them set for at least two hours.
- Once chilled, sprinkle a thin layer of sugar on top of each filled mango shell. Use a kitchen torch to caramelize the sugar until golden and crisp.