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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 15mCost
301 kcal
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.
2
Refrigerate the coconut milk can, then scoop out just the top cream layer, and discard the water.
| Peeled Ripe Mango | 180g |
|---|---|
| Coconut Milk | 200g |
| Potato Starch | 40g |
| Water | 50mL |
| Caster Sugar | 1tbsp |
In a bowl, whisk the starch with water until it has dissolved.
| Peeled Ripe Mango | 180g |
|---|---|
| Coconut Milk | 200g |
| Potato Starch | 40g |
| Water | 50mL |
| Caster Sugar | 1tbsp |
Blitz the starch mix with coconut milk and chopped mango in a food processor until smooth.
| Peeled Ripe Mango | 180g |
|---|---|
| Coconut Milk | 200g |
| Potato Starch | 40g |
| Water | 50mL |
| Caster Sugar | 1tbsp |
In a pan, bring the mango cream to a boil while whisking until it thickens into a custard.
| Peeled Ripe Mango | 180g |
|---|---|
| Coconut Milk | 200g |
| Potato Starch | 40g |
| Water | 50mL |
| Caster Sugar | 1tbsp |
Fill the ramekins with the mango custard and refrigerate them for one hour.
| Peeled Ripe Mango | 180g |
|---|---|
| Coconut Milk | 200g |
| Potato Starch | 40g |
| Water | 50mL |
| Caster Sugar | 1tbsp |
Sprinkle the sugar over each ramekin and caramelize it with a blow torch or using the grill function in the oven.
| Peeled Ripe Mango | 180g |
|---|---|
| Coconut Milk | 200g |
| Potato Starch | 40g |
| Water | 50mL |
| Caster Sugar | 1tbsp |
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