Mango Sorbet with Lavender Creme Brulee

5 from 6 votes
Total Time 3 hours 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 305 kcal


  • 4 Pc. Mango
  • 500 ml Cream
  • 5 Pc. Eggs
  • 1 pinch Sugar
  • 1 pinch Brown sugar
  • 1 Pc. Vanilla pod
  • 1 Pc. Pomegranate
  • 2 Pc. Lime
  • Lavender


  • Bring the cream with the vanilla pod, 90 g sugar and half a teaspoon lavender to the boil. Pass through a sieve and put in a cool place.
  • Whisk three egg yolks and 2 whole eggs and mix with the cooled cream mixture. Then fill into shallow brulee molds and heat in a water bath at 140 degrees for 15 minutes and refrigerate immediately.
  • For the sorbet, dice the mango and puree with sugar, lime zest and water. Season to taste with lime juice and chill. Mix a mixture of the remaining mango cubes with pomegranate seeds and vanilla into a salad.
  • Lightly sprinkle the brulee with brown sugar and caramelize with a bunsen burner. Prepare the sorbet mix in a sorbet machine. Serve the finished sorbet with the mango salad and add the creme brulee.


Serving: 100gCalories: 305kcalCarbohydrates: 5.2gProtein: 2.3gFat: 31.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Venison on Carrot Cream with Red Cabbage, Lingonberry Sauce & Potatoes with Port Wine Sauce

Smoked Dry Age Rib Eye with Whiskey Reduction, Morels and Mashed Potatoes and Shallots