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Mango and lemon brulee dessert

Mango and lemon brulee dessert

Average rating:

Easy, quick, cheap and delicious. This dessert needs only 5 ingredients, it's ready in 10 minutes and costs 86p per portion!

Serves: 4
Prep time: 6-8 mins
Cooking time: 2 mins
Skill level: Easy peasy

Ingredients

To save costs, use tinned mango pieces instead of fresh mango and replace double cream with Greek yogurt.

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2Alfonso mangoes
225ml/8fl oz mango juice
300ml/ ½ pint double cream
6tbsp lemon curd
50g/2oz caster sugar

Method

Run your finger around the skin of the mango to feel for the edge of the large stone in the centre. Cut ½ inch/1cm from each side of the stone to free the flesh. Remove the peel from around the stone and cut away as much flesh as possible and roughly chop. Do the same with the remaining mango pieces and divide between four dessert glasses. Pour over the mango juice to just cover.
Lightly whip the cream in a large bowl until it just holds its shape. Fold in 4tbsp of lemon curd. Drizzle over the remaining lemon curd. Divide between the glasses.
Place the caster sugar into a small saucepan and heat gently until the sugar has melted and turned a golden caramel colour. Carefully drizzle over the top of the cream mixture. Serve immediately.

Serving suggestion: These desserts can also be made in the more traditional way in ramekins. Make up to the end of stage 2, spooning the mixture into large ramekin dishes. Chill overnight or for at least 30 mins. Then, sprinkle with the caster sugar to cover and place under a hot preheated grill for 2-3 mins turning the dishes occasionally until the sugar has caramelised. Celebrate National Mango Week with www.rubiconexotic.com

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