Mango Brûlée

Directions

1. 1

   Cut off the mango cheeks as close to the seed as possible.

2. 2

   Blend the mango flesh, cream, egg yolks, sugar, cornstarch together until smooth.

3. 3

   Strain using a sieve.

4. 4

   Pour the blended mixture into a saucepan and cook over low heat.

5. 5

   Add the shots of rum. Stir constantly until the mixture thickens and turns into a thick creamy consistency.

6. 6

   Cool.

7. 7

   Pour the cooled cream mixture into the empty mango skins and refrigerate for 4h or overnight to set.

8. 8

   Sprinkle sugar on top and use a torch to caramelise!