Caramelised Mango with Mint and Clotted Cream….mmm…indulge in one of nature’s sweetest treats. The mango is a quintessential Christmas fruit!

Alice Lindley

Alice Lindley

Passionate foodie

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Are you crazy about mangoes?  At this time of year they are in season and plentiful.  The bowen is usually the pick but the Kensington pride and others can be used in this recipe to make a dessert to die for.

Caramelised Mango with Mint and Clotted Cream


-       4 x mango cheeks (from 2 mangoes), skin left on

-       2 x tbsp demerara sugar

To serve:

-       Clotted cream

-       4 x mint sprigs

Using a small, sharp knife, slice each mango cheek into a ‘porcupine’ – a 4 x 4 grid, not cutting all the way through to the skin.

Sprinkle the sugar evenly over the mango cheeks.

Take a chef’s blowtorch and burn the sugar until achieving a caramel, golden-brown colour.

If you don’t have a blowtorch, place the mango cheeks under the grill for a few minutes (keep a close eye on them so they don’t burn).

Push the mango cheeks up from underneath, so the sugar cracks when the mango pieces separate.

Top with a good tablespoon of clotted cream, and a sprig of mint.

For a more adult version – stir in a tablespoon of dark rum into the cream before serving for a little kick!

Enjoy your Caramelised Mango with Mint and Clotted Cream for a great Christmas dessert.