Ingredients
Scale
- 2 ripe mangoes, pureed
- 4 large egg yolks
- 1 cup heavy cream
- 1/2 cup sugar (plus extra for caramelizing)
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Peel, chop, and puree the mangoes until smooth. Strain to remove fibers for a silky texture.
- In a bowl, whisk egg yolks with 1/2 cup sugar until well combined.
- Gradually add heavy cream, vanilla, ground cardamom, and salt to the egg mixture, stirring continuously.
- Mix in the mango puree thoroughly to create a vibrant custard base.
- Pour the custard into ramekins, filling about 3/4 full. Place in a water bath.
- Bake at 325°F (160°C) for 40-45 minutes until set but slightly jiggly.
- Remove from oven, cool to room temperature, then refrigerate at least 2 hours or overnight.
- Before serving, sprinkle sugar evenly over each custard and caramelize with a kitchen torch until golden and crispy.
Notes
- Use ripe mangoes for maximum sweetness and vivid flavor.
- Baking gently prevents cracks and ensures smooth texture.
- Chill thoroughly before caramelizing for a perfect topping.
- Optional: add a pinch of cinnamon with the sugar for extra aroma.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Exotic / Gourmet
- Diet: Contains Dairy and Eggs
Nutrition
- Serving Size: 1 ramekin
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 150mg