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Mango Brulee

2 - ripe mangos
4 cups - water
1 cup - Florida Crystals® Certified Organic Sugar
1 - orange, cut in half
1 lemon, cut in half
1 lime, cut in half
1/4 cup - dark rum (optional)
4 Tablespoons - Florida Crystals® Demerara Sugar

Remove the mango pit by cutting just to the left and right of the center. This will give you two large halves and 1 thin section containing the pit. For this recipe, we only need the 2 large halves.

Using a small paring knife, cut the mangos in a crisscross pattern, being very carefull not to cut through the skin.

Bring water and Florida Crystals® Certified Organic Sugar to a boil, then remove from heat. Squeez the orange, lemon and lime juice into the water. Put the orange, lemon and lime skins in the water. Add rum, if desired.

Place the mango skin side up into the water. Cover. Refrigerate overnight.

To serve, turn each mango half inside out by holding the edge of the fruit with your fingers, pushing the center of the skin side up. This will seperate the crisscross pattern and create a dramatic presentation.

Sprinkle each mango with 1 1/2 Tablespoons Florida Crystals® Demerara Sugar. Toast the mangos under a broiler until the sugar is melted and bubbling. Serve immediately.

Serving Quantity: 3 to 4

Quick Tip:
Mangoes can be unmanageable to prepare, but they don’t need to be. Start by using a sharp knife to cut the fruit vertically in half along each side of the seed. Twist the two halves apart, and cut away any remaining flesh. Then score the mango flesh in each half in crisscross pattern, being careful not to cut through the skin. Flip each half inside out, and remove the square pieces from the skin.


A great low fat/low cholesterol and low calorie recipe.