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Family Kitchen
Real Food Fast: Mango Brûlée with Lime
When summer gets hot, I can’t get enough fresh fruit – the juicier the better – anything that promises to trickle down my chin. To fancy it up I often make shortcakes or pies, but recently came across the most utterly simple way to prepare fresh fruit – brûléed with lime and turbinado sugar to showcase its flavor and sweetness. My six year old adores mangoes, so we almost always have some in the fruit bowl – I imagine this technique would work as well with fresh peaches or nectarines, too. I can’t think of a faster, more refreshing summertime dessert.
If you can’t find turbinado sugar – which has a deeper, caramelly flavor – regular white sugar works, too.
Recipe and photo are copyright © 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the September 2011 issue of Martha Stewart Living magazine.
Mango Brûlée with Lime
Active Time 10 min.
Total Time 20 min.
Serves 4This fruit dessert has a caramelized-sugar topping much like that of the classic creme brûlée (but it doesn’t require owning a kitchen torch). Turbinado sugar, aka raw sugar, creates a crunchy crust and has a deep flavor, but regular granulated sugar can be substituted in a pinch. To get two even halves from one mango, slice the fruit lengthwise along each side of the pit.
¼ cup turbinado sugar
2 mangoes, halved and pitted
1 lime, cut into wedgesHeat broiler to high with rack 6 inches from heat source.
Scatter 1 tablespoon sugar evenly over cut side of each mango half. Immediately broil on a foil-lined rimmed baking sheet until mangoes are softened and sugar is hardened and golden brown, 5 to 7 minutes. Serve warm with lime wedges.
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