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Photo of Mango and coconut creme brûlée by WW

Mango and coconut creme brûlée

5 - 6
PersonalPoints™ per serving
Total Time
3 hr
15 min
45 min



¾ cup(s), (215g), puree


2 medium

Egg white

1 medium

Vanilla bean paste

1 tsp

Natural sweetener

20 g

Skim milk

2 cup(s), (500 ml)

Caster sugar

¼ cup(s), (55g)

Coconut, grated and desiccated

20 g, (1 tbs), flakes


  1. Preheat oven to 160°C. Divide mango among six ¾-cup (180ml) capacity ramekins.
  2. Whisk eggs, egg white, vanilla and sweetener in a medium heatproof jug or bowl. Bring milk to a gentle simmer in a small saucepan over medium-low heat. Pour slowly into egg mixture, whisking constantly. Pour mixture evenly among ramekins.
  3. Place ramekins in a large roasting pan. Add enough boiling water to come halfway up sides of ramekins. Bake for 35-40 minutes or until custards are just set in centre. Carefully remove ramekins from pan. Refrigerate for 1-2 hours or until set.
  4. Place sugar in a small saucepan with 2 tablespoons water. Stir over medium heat until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 3 minutes or until golden. Pour over top of custards. Sprinkle with coconut. Stand for 5 minutes before serving.


TIP: You will need the flesh of about 2 fresh mangoes for this recipe.