Eggless Mango Possets
Eggless Mango Possets
Ingredients
- 2 ripe mangoes, large, for pulp and shells
- 250 ml heavy cream
- 100 g white chocolate, finely chopped
- 2 tablespoons granulated sugar, plus more for caramelizing
Instructions
- 1
Carefully cut each ripe mango in half lengthwise. Using a spoon, scoop out all the mango flesh from each half, being careful to keep the mango skin intact to use as natural serving bowls. Place the scooped mango flesh into a medium-sized pot. Set the empty mango shells aside.
⏱️ 5 min
- 2
Add the heavy cream and the finely chopped white chocolate to the pot with the mango flesh. Add 2 tablespoons of granulated sugar to the mixture.
⏱️ 2 min
- 3
Using a whisk, vigorously mix all the ingredients in the pot until the mixture is smooth, well combined, and has a thick, pale yellow, creamy consistency. Ensure all the white chocolate is fully incorporated and the mixture is uniform.
⏱️ 8 min
- 4
Carefully fill each empty mango half with the prepared mango posset mixture. An ice cream scoop or a large spoon works well for this. Place the filled mango halves on a tray or plate.
⏱️ 5 min
- 5
Cover the tray with plastic wrap and refrigerate the mango possets for at least 2 hours, or until the possets are firm and well-chilled.
⏱️ 120 min
- 6
Just before serving, sprinkle a thin, even layer of granulated sugar over the top surface of the mango posset mixture in each filled mango shell. Using a kitchen torch, caramelize the sugar until it melts and forms a hard, golden-brown, glassy crust. Be careful not to burn the sugar.
⏱️ 5 min
- 7
Serve immediately and enjoy your chilled Eggless Mango Possets.
Kitchen Tools
Nutrition Facts (per serving)
Eggless Mango Possets
- 2 ripe mangoes, large, for pulp and shells
- 250 ml heavy cream
- 100 g white chocolate, finely chopped
- 2 tablespoons granulated sugar, plus more for caramelizing
Instructions
- 1
Carefully cut each ripe mango in half lengthwise. Using a spoon, scoop out all the mango flesh from each half, being careful to keep the mango skin intact to use as natural serving bowls. Place the scooped mango flesh into a medium-sized pot. Set the empty mango shells aside.
⏱️ 5 min - 2
Add the heavy cream and the finely chopped white chocolate to the pot with the mango flesh. Add 2 tablespoons of granulated sugar to the mixture.
⏱️ 2 min - 3
Using a whisk, vigorously mix all the ingredients in the pot until the mixture is smooth, well combined, and has a thick, pale yellow, creamy consistency. Ensure all the white chocolate is fully incorporated and the mixture is uniform.
⏱️ 8 min - 4
Carefully fill each empty mango half with the prepared mango posset mixture. An ice cream scoop or a large spoon works well for this. Place the filled mango halves on a tray or plate.
⏱️ 5 min - 5
Cover the tray with plastic wrap and refrigerate the mango possets for at least 2 hours, or until the possets are firm and well-chilled.
⏱️ 120 min - 6
Just before serving, sprinkle a thin, even layer of granulated sugar over the top surface of the mango posset mixture in each filled mango shell. Using a kitchen torch, caramelize the sugar until it melts and forms a hard, golden-brown, glassy crust. Be careful not to burn the sugar.
⏱️ 5 min - 7
Serve immediately and enjoy your chilled Eggless Mango Possets.