Our vegan mango crème brûlée recipe has four times fewer fats and half the calories than the traditional French dessert.
We make a flavourful mango and coconut custard and finish it off with the classic caramelized crust — healthier and delicious.
Refrigerate the coconut milk can, then scoop out just the top cream layer, and discard the water.
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In a bowl, whisk the starch with water until it has dissolved.
Blitz the starch mix with coconut milk and chopped mango in a food processor until smooth.
In a pan, bring the mango cream to a boil while whisking until it thickens into a custard.
Fill the ramekins with the mango custard and refrigerate them for one hour.
Sprinkle the sugar over each ramekin and caramelize it with a blow torch or using the grill function in the oven.
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