Creme brulee with mango puree

Indian summer is all about mangoes. It’s the season when every home smells of mangoes. We enjoy lassi, kulfi / ice cream, kesari with mangoes. Every meal wouldn’t be complete without relishing chunks of ripen mangoes. The markets will be overflowing with different types of mangoes. I am so fond of Indian varieties of mango especially the ones by name “banganapalli”. If you ask me, I would hands down say that its the best variety ever. Sweet, juicy and extremely delicious.

N, my friend baked creme brulee with mango puree for my birthday. We just loved it. I wanted to make a huge batch as my entire family loved it. Recently from my trip to San Jose flea market, I got my hands on delicious mangoes. We finished the entire batch by eating it with chili powder sprinkled on top. I bought them with the plans to make creme brulee but it ran out pretty early at home. Later in the day I went to the local Indian grocery store and brought home a can of mango puree and heavy cream. I saved few eggs and with all the remaining ingredients, I was all ready to bake the brulee. This time with some Indian touch. Mangoes and cardamons are my new addition to the ingredient list of creme brulee. This brulee is creamy in texture and so addictive in taste. The addition of mangoes makes it a typical tropical dessert and cardamon adds an Indian touch to it. Overall, this is going to be a must have dessert in my dinner parties.


Source: Alton Brown with my friend’s mango puree addition.
Serves: 4


  • 1 pint heavy cream
  • 4 egg yolks
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon cardamon powder
  • 1 cup mango puree
  • Pinch of salt


  • 1/4 cup brown sugar


  1. Pre-heat the oven to 350F. Grease 6oz ramkins with oil.
  2. Beat egg yolks, vanilla essence, salt and sugar for 10 minutes. Boil the heavy cream and switch off the flame. Let it cool down to room temperature.
  3. Gently fold in the heavy cream and cardamon powder into egg yolks-sugar mixture. Mix in the mango puree and pour them into the ramkins.
  4. In a large deep dish baking tray, fill hot water half way through. Place the ramekins and bake for 45 minutes.
  5. Remove and let it cool to room temperature and chill it in the fridge until ready to serve.
  6. Sprinkle brown sugar over the brulee and broil for 5-10 minutes, until the sugar caramelizes. Serve right away.
  7. I skipped the last step as my family was so impatient and we tasted it without the caramelized sugar.

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  1. Wow…creme brulee with mangoes sounds very tempting…Bookmarking it..Loved the beautiful clicks…

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