Mango Brulee

Sweet-Tooth Thursday

Reading another delicious recipe yesterday from my cooking friend Mary Moh, I realized how much I really do like the taste of mangoes. Her kids made her a heavenly smoothie chocked full of fruits including mango and ice cream. Yes, it is still very cold in the United Kingdom where Mary and her family reside, but she consumed it with pride and ever so enjoyment and then immediately took comfort in the warmth of bed. I just love her humor and writings.
Somehow, the thought of a smoothie or freeze made me shutter as I thought of mango related recipes. A nice hot cobbler or crumble would do, even a tart topped with cool whipped cream or maybe something served at room temperature would suffice. As I thought, I wondered what Mary would enjoy. She is especially fond of my shrimp recipes and many times compliments my Cajun and Creole posts. And that's what I decided to post today. A dessert favorite in the south, many times cream brulee accompanies Creole dishes. Adding fruit is nothing new and I think making Mary a brulee using mangoes would be perfect. Hope you enjoy this one Mary.

Mango Brulee

2 mangoes
1 cup Mascarpone cheese, plus more
a little more than 2/3 cup plain yogurt
1 teaspoon ground ginger
Zest and juice of 1 lime
2 tablespoons brown sugar
8 tablespoons raw sugar

Cut the mangoes in half around the pit. Peel the fruit and discard the pit. Chop and divide the mango among 4 ramekins.

In a bowl, beat the cheese with the yogurt. Fold in the ginger, limejuice, zest and brown sugar. Divide the mixture among the ramekins and level off the tops. Chill for at least 2 hours.

Sprinkle 2 tablespoons raw sugar over each ramekin covering the cheese mixture. Place ramekins on a baking sheet and broil under a hot broiler for 2 to 3 minutes or until sugar is melted and brown. Let cool completely before serving. Oh, and you can chill in the refrigerator if you like yours that way.