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Real Food Fast: Mango Brûlée with Lime

By JulieVR |

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 4

This 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 wedges

Heat 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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About JulieVR



Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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