Mango creme brulee
Make this old fashioned favourite in no time with this simple lighter version!
Low fat crème caramel
⅔ cup(s), (150g)
- Divide the mango between eight ¾-cup (180ml) shallow ovenproof dishes.
- Separate the cream from the caramel in the Crème Caramel and place the cream in a bowl. Spoon caramel over the mango. Whisk the cream until smooth and spoon over the mango mixture. Freeze for 1 hour.
- Sprinkle sugar over brûlées. Using a blowtorch, melt sugar until caramelised. Stand for 5 minutes to harden.
SERVING SUGGESTION: Fresh raspberries.