Mock Creme Brulee Au Tropique

For the last few days, I've been meaning to curl up with some cookbooks to get some inspiration, or to put a new spin on an old standard. I haven't had a chance to spread the books out over the living room table, and frankly, I was beginning to feel like I was slacking off. But completely out of nowhere, not a cookbook in sight, I just plain wondered what would happen if I tried to "candy" a mango.

I sliced up some mango, tossed it in superfine sugar, and put it in a low 250 degree oven. I was hoping to draw out a lot of the moisture for some chewy, sugared mango slices. But after a long walk, I checked my experiment and it just wasn't dehydrating at the rate I wanted. I had hoped the mango would behave like oven-roasted cherry tomatoes, which dry out relatively quickly and leave you with some intense tomato flavor, similar to sun-dried tomatoes. Since my mango was so juicy, this method wasn't going to work. So I cranked it up to 400 degrees.

After about 18 minutes I smelled something gorgeous...caramelization. I was out of my chair like a shot, since caramelization can go from a rich, dark nuttiness to just plain burnt in seconds flat.

My mango slices were still very juicy, but had wonderfully chewy-looking golden edges and speckles. I tried one. Good, but intense. It needed a mellow partner. I mixed some Greek yogurt and a smidge of sour cream (and quit worrying so much about sour cream...it only has about 20 calories in a tablespoon) and put some of my browned mango on top. THAT was it!

The mango was so sweet and the carmelized parts reminded me of the top of a creme brulee. And of course, "creme" was the luxurious base of this confection. Lots of vitamin C and less than 200 calories per serving at my count. I christened it: "Mock Creme Brulee Au Tropique". Sounds good, doesn't it?? This would be really nice with a little mint as an ending to a light meal on a hot summer evening.

I thought I had broken brand new culinary ground. In my zeal to see what else I could pair my carmelized mango with, I started unearthing more ideas. But in my research, I saw that Chef Eric Ripert evidently had a similar "what-if-I-caramelize-mango" moment a few years back and he pairs his caramelized mango with vanilla ice cream. Pfff!

OK, fine, Eric. I guess this means I don't get to bust down the doors to Le Bernardin like a victorious conqueror the next time I'm in NYC. But whether I make it or Eric makes it, carmelized mango is a flavor-packed confection, and a fresh change of pace.