Mango Crémeux
Mango Crémeux is a luscious, velvety dessert that combines the richness of a classic French crémeux with the tropical flavor of ripe mangoes.
Ingredients
- 235g or 1 cup frozen/ fresh mango
- 100g or 1/2 cup granulated sugar
- 30g or 2tbsp. Lemon juice
- 60g or 1/4 cup heavy whipping cream
- 227g or 1 cup unsalted butter
Instructions
- In a medium saucepan, combine chopped fresh or frozen mango, sugar, and lemon juice.
- Heat the mixture over medium heat, stirring until the sugar dissolves. Use an immersion blender to puree the mixture.
- In a separate bowl, whisk the eggs and heavy whipping cream. Slowly pour the hot mango mixture into the eggs and cream, whisking continuously to prevent curdling.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency.
- Remove the pan from heat and use a strainer to remove big lumps. Add the butter and whisk it until butter is fully incorporated.
- Cover with plastic making sure it touches the surface of the crémeux and refrigerate for at least 6 hours, or until it's set and chilled.
- Use it as a cake topping or dessert filling. Freeze it until set if you want to serve it as a dessert on its own. You can add more fresh cut up mangoes and any fruits you like.
Notes
Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.