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RECIPE STORY

Vegan Mango Crème Brûlée

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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.

Health

Time

1h 15m

Cost

Nutrients

301 kcal

Carbs 37 grams

Sugars 19 grams

Total Fats 16 grams

Saturates 14 grams

Fibers 1 grams

Proteins 2 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

No Allergens!

Servings

2

Step 1

Refrigerate the coconut milk can, then scoop out just the top cream layer, and discard the water.

Ingredients List

Peeled Ripe Mango180g
Coconut Milk200g
Potato Starch40g
Water50mL
Caster Sugar1tbsp
Step 2

In a bowl, whisk the starch with water until it has dissolved.

Ingredients List

Peeled Ripe Mango180g
Coconut Milk200g
Potato Starch40g
Water50mL
Caster Sugar1tbsp
Step 3

Blitz the starch mix with coconut milk and chopped mango in a food processor until smooth.

Ingredients List

Peeled Ripe Mango180g
Coconut Milk200g
Potato Starch40g
Water50mL
Caster Sugar1tbsp
Step 4

In a pan, bring the mango cream to a boil while whisking until it thickens into a custard.

Ingredients List

Peeled Ripe Mango180g
Coconut Milk200g
Potato Starch40g
Water50mL
Caster Sugar1tbsp
Step 5

Fill the ramekins with the mango custard and refrigerate them for one hour.

Ingredients List

Peeled Ripe Mango180g
Coconut Milk200g
Potato Starch40g
Water50mL
Caster Sugar1tbsp
Step 6

Sprinkle the sugar over each ramekin and caramelize it with a blow torch or using the grill function in the oven.

Ingredients List

Peeled Ripe Mango180g
Coconut Milk200g
Potato Starch40g
Water50mL
Caster Sugar1tbsp

MEAL PLAN

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