This Mango Posset Brûlée is a luxurious tropical dessert with a silky, citrus-infused cream base served inside mango halves and topped with a caramelized sugar crust—combining elegance and flavor in every creamy, crackly bite.
Why You’ll Love This Recipe
Mango Posset Brûlée offers a sophisticated twist on classic custard desserts with a tropical flair. It’s a stunning make-ahead dish that combines the refreshing flavor of ripe mango with the velvety richness of posset—a British-style cream dessert that requires no eggs or gelatin. The brûléed sugar topping adds a crisp contrast to the creamy base, making each spoonful a delightful balance of textures. Served right in the mango shells, this dish is as visually striking as it is delicious, perfect for impressing guests at dinner parties or enjoying as a special treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 ripe mangoes, halved and pitted (use as serving vessels)
- 1 1/2 cups heavy cream
- 1/3 cup white sugar (plus extra for brûlée topping)
- 1/3 cup fresh mango puree (from scooped mango)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Directions
- Scoop out the flesh from the mango halves carefully and set the shells aside for serving.
- Puree the scooped mango flesh to yield about 1/3 cup of smooth mango puree.
- In a small saucepan, combine the heavy cream and 1/3 cup white sugar.
- Bring the mixture to a gentle boil over medium heat, stirring until the sugar fully dissolves. Let it simmer gently for 3 minutes.
- Remove the saucepan from heat and stir in the mango puree, lemon juice, and vanilla extract.
- Strain the mixture through a fine mesh sieve into a bowl for a silky texture.
- Carefully pour the strained posset mixture into the reserved mango shells.
- Refrigerate for at least 4 hours, or until fully set.
- Just before serving, sprinkle a thin, even layer of sugar over each posset surface.
- Use a kitchen torch to caramelize the sugar until golden and crisp.
- Allow the sugar crust to harden for a few minutes, then serve immediately.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Calories: Approximately 280 kcal per serving
Variations
- Citrus Twist: Add a splash of lime juice or zest for added brightness.
- Herbal Infusion: Simmer the cream with a sprig of mint or basil, then strain before adding the mango.
- Spiced Version: Add a pinch of ground cardamom or ginger to the cream for warm, aromatic notes.
- Mini Portions: Serve in ramekins or shot glasses for an elegant plated dessert.
- Tropical Blend: Replace half the mango puree with passionfruit or pineapple for a fruitier variation.
Storage/Reheating
Store the possets in the refrigerator, covered, for up to 2 days before brûléeing. Do not brûlée until just before serving, as the caramelized sugar topping will soften over time. This dessert is not suitable for freezing due to its delicate cream texture.
FAQs
What is a posset?
A posset is a traditional British dessert made by curdling sweetened cream with citrus juice, creating a smooth, pudding-like texture without the use of eggs or gelatin.
Can I use store-bought mango puree?
Yes, but make sure it’s unsweetened and smooth for best results.
Can I brûlée without a torch?
You can try broiling the sugar topping under a very hot oven broiler, but results may vary. A kitchen torch offers more precise control.
Why strain the mixture?
Straining removes any pulp or solids to ensure a perfectly smooth, silky texture in the final dessert.
How do I make the sugar topping extra crispy?
Use superfine sugar and apply it evenly in a thin layer before torching for the best caramelization.
Can I make this in advance?
Yes, prepare the possets up to 2 days ahead. Torch the sugar topping just before serving.
Is there a dairy-free version?
You can attempt to substitute coconut cream for heavy cream, though the texture may be slightly looser.
What’s the best way to scoop mango neatly?
Use a small spoon or melon baller to carefully scoop out the flesh without puncturing the skin.
Can I use other fruits?
Yes, this method works with berries, passionfruit, or citrus fruits like lemon or blood orange.
How long will the brûlée topping stay crisp?
The sugar crust is best within 30 minutes of caramelizing. After that, it may soften.
Conclusion
Mango Posset Brûlée is a refined, show-stopping dessert that combines the richness of cream with the tropical freshness of mango and the satisfying crunch of caramelized sugar. Served in natural mango shells, it’s as beautiful as it is flavorful—making it an ideal choice for entertaining or treating yourself to a moment of indulgence. With its simple preparation and elegant finish, this dessert offers gourmet appeal with minimal effort.
PrintMango Posset Brûlée
This Mango Posset Brûlée is a luxurious tropical dessert with a silky, citrus-infused cream base served inside mango halves and topped with a caramelized sugar crust—combining elegance and flavor in every creamy, crackly bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 2 ripe mangoes, halved and pitted (use as serving vessels)
- 1 1/2 cups heavy cream
- 1/3 cup white sugar (plus extra for brûlée topping)
- 1/3 cup fresh mango puree (from scooped mango)
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- In a small saucepan, combine heavy cream and sugar. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Let simmer for 3 minutes.
- Remove from heat and stir in mango puree, lemon juice, and vanilla.
- Strain the mixture through a fine mesh sieve for extra smoothness.
- Carefully pour the mixture into the hollowed mango halves and refrigerate for at least 4 hours or until set.
- Once chilled and firm, sprinkle a thin layer of sugar over the surface of each posset and torch until caramelized and golden.
- Let the sugar crust cool and harden for a few minutes, then serve immediately.
Notes
- Use a culinary torch for best brûlée results.
- Chill mango halves in advance to help the posset set evenly.
- Substitute lemon juice with lime for a zestier variation.
Nutrition
- Serving Size: 1 mango half
- Calories: 280 kcal
- Sugar: 25g
- Sodium: 20mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 85mg