CHOCOLATE MANGO-RASPBERRY CREME BRULEE
Provided by Food Network
Number Of Ingredients 8
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.
MANGO CRèME BRûLéE
Provided by Mango Team
Categories Baked Chef Creation Dessert Entertaining
Time 1h
Number Of Ingredients 8
Steps:
- In a medium pot, combine the mango puree, cream, cut and scrape beans from the vanilla pod, and sugar.Bring mixture to a scald.Remove from heat.Using a bowl and whisk, temper hot mixture into the egg yolks.Remove vanilla pod.Place brulee ramekins onto a sheet tray.Place diced mango in ramekins.Pour custard over fruit to fill ramekin.Pour hot water onto the sheet tray to create a bain marie.Bake in a preheated 280-degree Fahrenheit oven for 20-30 minutes.Check if it's done by shaking the ramekins slightly. It should jiggle like jello.Remove from the oven.Allow to sit at room temperature for 10-15 minutes, then place in the refrigerator to chill for at least 3-4 hours.To serve, brulee top with turbinado sugar.Garnish with sliced mango "flower."
MANGO BRULEE
Eating Well newsletter, April 2007. A nice finish to a summer meal or a delicious breakfast! You can use pineapples, grapefruit, papaya, or even melon slices.
Provided by Manami
Categories Dessert
Time 15m
Yield 2 mangoes, 4 serving(s)
Number Of Ingredients 4
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.
MANGO BRULEE WITH LIME
This fruit dessert has a caramelized topping like that of classic creme brulee -- no kitchen torch required.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 3
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.
CREAMY MANGO BRULEE
This dish incorporates mascarpone cheese and plain yogurt along with mango and brown sugar - no eggs and no baking (except to caramelize the sugar under the broiler) in this dish! Sounds delish! (Prep time does not include refrigeration time)
Provided by DailyInspiration
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 208.1, Fat 1.2, SaturatedFat 0.5, Cholesterol 2, Sodium 16, Carbohydrate 51.3, Fiber 2.8, Sugar 47.8, Protein 2
PASSION FRUIT AND MANGO CREME BRULEE
Make and share this Passion Fruit and Mango Creme Brulee recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
MANGO CREME
This is a delicious, light tasting dessert, perfect after a heavy meal! If the mangoes are small you may want to get more: the more mango, the more flavorful it will be. It can be garnished with mint leaves, raspberries, or blackberry liquor, very impressive! Cooking time is time needed to chill pulp.
Provided by MommyMakes
Categories Dessert
Time 11m
Yield 6 parfait cups
Number Of Ingredients 3
Steps:
- Peel and slice the mangoes.
- Cover with water in a saucepan and cook until soft.
- Puree cooked mango pieces to a thin pulp.
- Put pulp in a bowl and refrigerate for 1 hour.
- Combine cream and sugar and whip until light.
- Fold in mango puree and chill before serving.
- Garnish!
Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.2, Cholesterol 54.3, Sodium 17.9, Carbohydrate 28.6, Fiber 2.5, Sugar 24.4, Protein 1.5
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- 1. Place Golden Circle Mango Nectar juice and cream in a small saucepan and bring to the boil. Meanwhile, lightly whisk egg yolks and sugar in a bowl. Slowly whisk in the boiled mango cream until smooth. Divide mixture between 4 x 200ml ramekins and place in a deep-sided oven dish half filled with boiling water.
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