Mango and Cardamom Brûlée
If there is any fruit that screams summer it’s the beautiful mango. Readily available in the UK at the moment, from both India and Pakistan, this fragrant, rich fruit can be used to make the most delicate desserts.
325ml double cream
50g granulated sugar
150ml mango purée – fresh or tinned
3 egg yolks
50g Demerara sugar
½ tsp. ground green cardamom
To make mango purée from fresh mango, squeeze the juices of the mango and run it in a processor till fine, without any strands and you could strain it. Alternatively, tinned mango purée is a good cheat!
Put the cream, sugar, ground green cardamom and mango purée in a pan and bring to boiling point, stirring occasionally. Whisk the egg and egg yolks together in a bowl and slowly pour in the mango mixture, whisking constantly. Pour the mixture into 6 ramekins and place in a roasting tin half full of hot water. Bake in an oven preheated to 120C/250F/Gas Mark ½ for 30 minutes or until just set. Remove from the roasting tin, leave cool and then chill.
Sprinkle the Demerara sugar on top and caramelise with a blowtorch or under a very hot grill. Leave until the top has become crisp, and then serve.