Mango brûlée

Mango brûlée


Be the first to make this!

Mangoes soaked in rum and cinnamon beneath a brown sugar topping.

Pat Alburey

Serves: 4 

  • 2 large mangoes, about 400g each
  • 2 tablespoons rum
  • ½ teaspoon ground cinnamon
  • 350g natural yoghurt
  • ½ cup brown sugar

Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Preheat the griller to high.
  2. Peel the mangoes cut off the two cheeks and dice, then cut off and dice the remaining flesh. Half fill four deep, flameproof ramekin dishes with the fruit.
  3. Drizzle the rum over the fruit and sprinkle with cinnamon. Spoon in the yoghurt, smooth it level, then sprinkle the brown sugar evenly over the top.
  4. Put the ramekins under the griller, about 10cm from the heat, and cook for 4–5 minutes, until the sugar melts and turns golden brown. Serve hot or cold.


Fresh sliced peaches or bananas, or raspberries or strawberries, could be used instead of mangoes.


good source of vitamins A, B group, C and E.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate