Ingredients
Method
- Add all the mango pulp to a blender or food processor. Blend for approximately 30 seconds until the mixture is smooth and homogeneous.
- 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.
- 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.
- 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.
- 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.