Mango Posset Brûlée

If you like crème brûlée but wished it was a little lighter and brighter and didn’t involve tempering eggs, this is for you. Traditional lemon posset techniques transform simple heavy cream and fresh mango into a silky-smooth, creamy dessert. Topped with torched sugar for crunch and extra sweetness, this is a dream mango-forward treat. Serves approx. 6-8.

Ingredients:

• 300 grams heavy cream (at least 38% fat)
• 120 grams fresh mango puree
• 50 grams granulated white sugar
• 60 grams lemon juice, freshly squeezed
• pinch of salt
• granulated or demerara sugar, for the brûlée topping

Instructions:

1. Prepare the mango purée: Peel the mango or scoop out the mango flesh, discarding the seed and skins. Blend the mango in a blender, food processor, or with an immersion blender until smooth. Measure out 120 grams of puréed mango.
2. Make the mango posset: In a medium pot or saucepan over low heat, cook the heavy cream and sugar until the sugar has dissolved and the mixture is bubbling. Let simmer for about 5 minutes. (This step reduces the cream slightly, helping to ensure that the posset will set.)
3. Remove the pan from heat. Add the mango and lemon juice to the pot and whisk thoroughly to combine.
4. Pour the mixture into your desired serving dish (for a perfectly smooth cream, run the posset through a strainer before pouring into the serving dish).
5. Let it chill, covered, in the fridge for at least four hours and up to 3 days.
6. Brûlée the top: Before serving, gently pat the surface of your chilled mango posset with a paper towel to remove excess moisture. Spread a generous amount of granulated sugar on top of your mango posset and tilt your serving dish to ensure the sugar is evenly spread. Use a kitchen torch to melt the sugar until golden brown. Work quickly, so the posset doesn’t melt from the torch heat. If it’s softened too much, return to the fridge for about an hour.
7. Enjoy! torched mango posset can be kept in the fridge, but will lose the crunch from the sugar as it softens. It’s best to torch the sugar and serve immediately.

Notes:

• Toppings: feel free to skip the torched sugar topping and serve with whipped cream, fresh mango, etc.
• Serving options: instead of pouring the mango posset into a large serving dish, divide between individual glasses or ramekins and brûlée before serving.