What is a mango posset? It’s wonderful. A posset is a dessert made with fruit to create a kind of custard per se, which is eaten directly from the fruit’s skin or peel.

So in this case, with this mango posset, we use the mango pulp (removing the pit, of course) and mix it with coconut milk, some sweetener of your choise or sugar, a little fresh lemon or lime juice, and a pinch of salt. We put this mixture back into the mango skin so we can eat it straight from there. The result? A light mango custard that is tropical, fresh, sweet, and delicious.

Mango posset is eaten directly from the mango skin, which gives it a much nicer touch than if we were to eat it from any other mold or container.

Eating it all directly from the mango skin makes it much more charming and also a lot more flavorful, which is worth noting.

As for the type of sweetener we use, we usually prefer sugar, but you can use any type of sweetener you prefer. Now, to make the brulée at the end, for that you do need to use white sugar, as it is what works best. But then again of course you can skip this step if you want and it will be totally fine.

We really like the idea of making a brulée in this mango posset. It adds a layer of caramel flavor and a crunchy texture that goes very well with the smoothness of the posset itself.

As for the milk to use, we like to use coconut milk as you will see in the recipe and not another type of milk- The coconut flavor goes amazingly well with mango as we all know!

If you like this recipe, you have to check out our passion fruit posset, one of our all-time favorite recipes. An unexpected flavor that is incredibly yummy in a posset form. You will not regret it.

Mango posset

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Refrigeration Time: 4 hours hrs

Total Time 4 hours hrs 23 minutes mins

Servings: 4

Course: Dessert, Snack

Cuisine: English

Ingredients Method

Ingredients

  

1x2x3x?

• 2 mangos, medium sized, ripe
• 1 can (400 ml) coconut milk, unsweetened
• 2 tbsp (30 gr) white sugar or sweetener of your choice
• 1 pinch salt
• 1 tbsp (15 ml) natural lemon or lime juice
• White sugar, for the brulée

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Method

 

1. Add all the mango pulp to a blender or food processor. Blend for approximately 30 seconds until the mixture is smooth and homogeneous.
2. Separately, in a medium saucepan, add the coconut milk along with the mango mixture, sugar, and salt. Bring to medium heat and cook for 3-5 minutes, stirring constantly with a rubber spatula, until the sugar dissolves and the mixture begins to boil.
3. Reduce the heat to medium-low and cook for another 3-5 minutes, stirring constantly, until the mixture begins to thicken slightly. Remove the pot from the heat, add the lemon juice, and mix well until completely incorporated.
4. Let the mixture cool for 10 minutes. Then place the mango peel halves on a plate or tray so they remain stable. Fill each one with the mixture, almost to the brim. If there is any left over, it can also be placed in small glasses or ramekins.
5. Refrigerate the mango possets uncovered until set, for at least 4 hours or overnight. To decorate, sprinkle a little sugar over each one and caramelize it (to make the brûlée) with a kitchen torch or in the oven using the broil setting.

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