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How to make 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.

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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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