Father’s Day Special Mango and Coconut Creme Caramel Recipe

Mango and Coconut Creme Caramel Recipe is one of Seconal food and in summer it is best time for it. Its make all the test together and the acidity and fruity notes of the mango balance out the sweetness of the caramel and the richness of the coconut cream and heavy cream.

Mango goes incredibly well with the caramel sauce.


1-1/2 cups superfine sugar, (or granulated sugar)
3 tablespoons water
1 cup heavy cream
1 cup coconut cream
2/3 cup milk
3 egg yolks
3 egg
2 teaspoons mango extract
1 teaspoon coconut extract
2/3 cup mango pulp
3/4 teaspoon green peppercorns, (optional), coarsely crushed
2 tablespoons sweetened coconut flakes, slightly toasted


-Preheat the oven to 300°F.

-Line up 6 (6-ounce) ramekins. In a small saucepan, gently dissolve a scant cup of sugar with water. Bring to a full boil, and then lower to medium-low until the caramel becomes golden brown (about 5-6 minutes). As soon as the caramel is the right golden brown color, pour a layer of caramel into each ramekin.
-In a small saucepan, combine the coconut cream, heavy cream, milk and green peppercorns. Bring to a near boil. Remove from the heat right away. Let the liquid cool a bit.
-Separately, whisk the egg yolks and whole eggs with the rest of the sugar in a mixing bowl until it becomes pale yellow.
-Add the mango and coconut extracts.
-Add the dairy liquid with the egg mixture by slowly adding a ladle at a time to prevent the yolks from curdling.
-Add 5 tablespoons of mango pulp.
-Strain through a fine mesh.
-Discard the solids (green peppercorns) from the strainer.
-Fill the 6 ramekins with the mixture.
-Place them in a warm water bath in a deep baking pan.
-The water should go half-way up the side of the ramekins.
-Bake for 10 minutes at 300°F, then lower the heat to 275°F and bake for an additional 45-50 minutes.
-The texture of the crème caramel should be jiggly but not too liquid.
-Let the crèmes cool first, then plastic-wrap each individual ramekin and refrigerate for at least 4 hours.
-The texture will become firmer.
When serving, place a dessert plate onto each ramekin and turn both upside down to unmold the crème caramel onto the plate. Drizzle 1 tablespoon of mango pulp around each crème caramel. Finish by sprinkling 1 teaspoon of coconut flakes. Serve immediately.

Cook Time
Prep time: 20 min
Cook time: 50 min
Ready in: 1 hour 10 min:
Yields: 6


rihan321's picture


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