Mango Brûlée With Lime

DSC02335Now that mangoes are back in season and widely available at grocery stores, I’ve been enjoying more than my fair share. I recently tried this easy recipe for “Mango Brûlée.” I’m a sucker for anything with the word “brûlée” in the title. I’ve always wanted a kitchen torch so I can make crème brûlée at home, but the beauty of this recipe is that you don’t need one—only your oven’s broiler. A bit of turbinado sugar and several minutes in the broiler produces a wonderfully caramelized sugar topping. Squeeze a little lime juice on top and then you’re ready to dive in.

Mango Brûlée With Lime (from Martha Stewart Living, September 2011; serves 4)

1/4 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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