Eggless mango cream caramel Recipe

Cooking Directions

• STEP 1.In a saucepan, melt sugar over medium heat until it turns golden brown and caramelizes.
• STEP 2.Pour the caramel into individual ramekins or a large baking dish, swirling to coat the bottom evenly.
• STEP 3.In a blender, combine mango puree, condensed milk, and heavy cream until smooth and well combined.
• STEP 4.Pour the mango cream mixture over the caramel in the ramekins or baking dish.
• STEP 5.Place the ramekins or baking dish in a larger baking pan and fill the pan with hot water halfway up the sides of the ramekins or dish.
• STEP 6.Bake in a preheated oven at 325掳F (160掳C) for about 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
• STEP 7.Remove from the oven and let the caramel custard cool to room temperature.
• STEP 8.Once cooled, refrigerate for at least 4 hours or overnight to allow the custard to fully set.
• STEP 9.To serve, run a knife around the edges of the ramekins or dish and invert onto serving plates.
• STEP 10.Garnish with fresh mango slices and serve chilled.

Cooking Tips

• Make sure to use ripe and sweet mangoes for the best flavor.
• If you don't have mango puree, you can blend fresh mangoes until smooth.
• To prevent the caramel from hardening too quickly, you can place the ramekins or dish in a larger pan filled with cold water after removing from the oven.

Storage and Serving

• Store the leftover mango cream caramel in an airtight container in the refrigerator for up to 3 days.
• Serve the dessert chilled for the best taste and texture.
• You can also serve the mango cream caramel with a dollop of whipped cream or a sprinkle of toasted coconut for added flavor.