Mango crème brûlée with passion fruit smoothie

Smoothie with a tropical taste with mango crème brûlée.

Dessert crème brûlée Passion fruit


Crème brûlée

800 ml Debic Crème Brûlée

200 g Mango purée


1000 g Frozen mango

200 ml Boiron passion fruit juice

300 ml Orange juice

30 g Ginger

5 g Lemon verbena

1 Passion fruit


Crème brûlée

Heat the crème brûlée to 70°C and add the mango purée. Pour into the glasses and store in the refrigerator for 4 hours.


For the smoothie, blend all the ingredients together until smooth. Add some more orange juice if the smoothie is too thick.

Finishing touch

Pour the smoothie à la minute on top of the crème brûlée and garnish with a piece of mango and a sprig of lemon verbena.