No Bake Vegan Mango Crème Brûlée


The Mangrûlèe

Vegan
Dairy-Free
Eggs-Free
Nuts-Free
Gluten-Free

Nutrients

NutrientGramsRDA
Carbs42.9g14.3%
of which Sugars25.5g28.4%
Fats16.5g25.3%
of which Saturates14.1g70.6%
Proteins2.2g4.8%
Fibers1.4g5.8%

Nutrients Proportions

  • carbs 68%
  • sugars 40%
  • fats 26%
  • saturates 22%
  • proteins 3%
  • fibers 2%
* All data is per serving
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The crème brûlée is a traditional French dessert made with eggs, double-cream, and sugar, topped with a layer of caramelised sugar. It's an absolute blast of flavour but not at all healthy and with lots of food allergens. Our no-bake vegan mango crème brûlée is a healthier variation of the classic we all love. We kept all the indulgence but replaced bad fats and allergens with a healthy mango puree and coconut milk, making this recipe dairy-free, egg-free, gluten-free, and vegan.

And what it makes it even better is that it doesn’t require baking in the oven. You'll only have to cook it for a few minutes over the hob to thicken up the mango-based cream, then straight in the fridge and into your belly.

Also, there are no added sugars to the cream base as it’s already naturally sweet thanks to the mango puree. This helps reducing your intake of added-sugars, for a healthier dessert.

Because there are no eggs, it is the mango that gives that nice yellow colour to the cream. If you prefer an even deeper tone, just add a pinch of turmeric to the cream base before blending the ingredients. As for the coconut cream, we show you how to make it in this recipe from canned coconut milk.

Long story short, our mango crème brûlée truly is a delicious treat everyone can enjoy, thanks to a healthier selection of ingredients. But don't take our word for it! Learn how to make it at home following our step-by-step recipe below.

Ingredients

Print Recipe
Potato Starch40 g
Mango180 g
Coconut Milk200 mL
Vanilla Extract1 tsp
White Sugar2 tbsp

step 1

To make this vegan creme brulée, prepare the starch first as you’ll use it as a thickener to replace the eggs.

In a small bowl combine the sifted potato starch with a bit of water and stir (1). Keep adding water until the starch has dissolved and you have a white liquid (2).

The starch tends to sediment at the bottom of the bowl, so give it a quick stir before adding it to the other ingredients in the next steps.

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step 2

Peel and cut the mango into chunks.

Open the coconut milk can and scoop out just the top cream layer and discard the water (or use it as a tasty base for your next smoothie!)

In the blender bowl, combine the mango, coconut cream, potato starch, and vanilla (1) and blitz until you have a smooth mix (2).

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step 3

Transfer the mango and coconut mixture in a pan and turn the heat on.

Keep stirring with a whisk or spoon, and as soon as you see the first bubbles forming, turn the heat off.

Continue to stir as the cream cooks and thickens with the heat of the pan(1).

Fill one oven-proof pot or ramekin per serving with the mango and coconut cream and place in the fridge for 1 hour to cool down (2).

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step 4

Once the cream is firm, it’s time to turn it into a perfect crème brûlée.

To do so, sprinkle caster sugar over each ramekin and spread it out with the back of a spoon or with your fingertips to cover completely the cream (1).

Use a blow torch to caramelize the sugar, holding the flame just above it, until it turns brown (2).

Your tasty crème brûlée is ready, crack the caramel into shards with a teaspoon and dip in!

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Foodacious Tips

  • If the cream is too runny, add more starch while cooking it over the heat to help thicken even more.

  • If you place the coconut milk can in the fridge a few hours before, you'll have a perfect separation of the cream and water layers.

  • You can store this mango and coconut creme brûlée in the fridge for a couple of days or try to freeze it for a refreshing dessert.