MANGO POSSETS

If summer had a love language, I’m pretty sure it would speak in mangoes—and this Mango Possets is the sweetest, creamiest declaration of that love. I created this recipe after seeing so many reels on Instagram of lemon possets and even, orange possets. But, somehow, the mango possets were not so common. So, I decided to make them on one of those golden afternoons when the mangoes were too ripe to ignore and the kitchen begged for something easy, elegant, and wildly satisfying. Think of it as a tropical twist on a classic British dessert, made even more magical by serving it in the mango’s own skin—yes, the mango peel becomes your cup!

It’s the kind of dessert that looks like it took hours to make but secretly comes together in less than 20 minutes (plus chill time). The soft, custard-like mango cream sets beautifully without gelatin, thanks to a simple splash of lemon juice, and the brûléed sugar crust on top adds the perfect crackly finish. Whether you’re hosting a summer dinner or just want to impress your family on a regular weekday, this showstopper dessert is as fuss-free as it is fabulous. Plus, there’s something so satisfying about scooping into that creamy, tangy center with a spoon and hitting that glossy caramel top—pure joy in every bite.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• Simple
• No bake
• Eggless
• Summery and fruity

INGREDIENTS USED IN MANGO POSSETS

• Whipping Cream

Whipping cream, with its high fat content (usually 30% or more), is what gives the posset its silky, custard-like consistency once it’s heated and then cooled. It also allows the mango flavor to shine without overpowering it. The acid (from the lemon juice) causes the cream proteins to coagulate just enough to set it, while still keeping the texture ultra-smooth. Whipping cream creates a dessert that’s light but indulgent, almost like a hybrid between panna cotta and mousse—smooth, spoonable, and satisfying.

• Mangoes

The mango puree gives the posset its signature sweet, fruity, and tropical flavor. It transforms the rich cream base into something light, refreshing, and summery—perfectly balancing richness with natural sweetness. Mangoes add a layer of natural sweetness, allowing you to use less sugar in the recipe while still getting a beautifully balanced dessert.

In this version, the mango peel is used as a natural cup, adding a rustic, sustainable, and visually impressive element. It’s not just functional—it ties the whole experience together, turning mangoes into the container, flavor, and garnish all in one.

• Lemon juice

Lemon juice contains citric acid, which reacts with the heated cream to thicken and set the mixture into a smooth, custard-like texture. This reaction is what makes possets unique—they set without the need for gelatin, cornstarch, or eggs.

The citrusy tang cuts through the richness of the cream and the sweetness of the mango, adding brightness and balance to each bite.

• Sugar

Sugar provides sweetness to the mango custard, balancing the natural tartness of the mango puree and enhancing the overall flavour profile of the dessert. The sweetness of the sugar complements the fruity mango flavour, creating a harmonious and indulgent taste experience.

In any crème brulee, sugar is sprinkled over the chilled custard and caramelized with a kitchen torch to create a crisp and golden-brown topping. This caramelization adds depth and complexity to the dessert, creating a contrast between the creamy custard and the crunchy caramelized sugar.

EQUIPMENTS USED IN MAKING MANGO POSSETS

Kitchen equipment that is required to make this recipe are mentioned below.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

An electric blender is necessary to blend the mangoes and form its puree. Mixing bowls are necessary too to prepare the custard mixture.

Whisks and spatulas are always useful while baking anything. Lastly, you’ll need a kitchen torch to caramelise the sugar on top. You can alternatively heat a spoon on a gas stove really hot and immediately put it over the sprinkled sugar to create the brulee effect.

RELATED RECIPES FROM THE BLOG

1. CRÈME BRULEE CHEESECAKE RECIPE

2. MANGO KULFI ICE CREAM

3. EGGLESS CRÈME BRULEE

TIPS TO MAKE THIS MANGO POSSETS

1. Choose mangoes that are ripe and have a deeper colour. This will ensure maximum flavour and visual appeal for the possets. I used the Safeda variant for this recipe since they are large in size and make for great cups.
2. When scooping out the mango flesh, use a spoon and gently run it close to the skin to avoid tearing or piercing it. Place the empty mango peels in a muffin tray or bowl immediately to support their shape and prevent tipping.
3. Heat the cream only until you see small bubbles along the edges—boiling it too much can change the texture and make it grainy. Stir continuously for even heating and to prevent scorching.
4. The lemon juice is what causes the cream to thicken and set into that rich, custardy texture. Don’t skip it, and add it off heat to avoid curdling.
5. Once you’ve torched the sugar, serve within 10–15 minutes to keep that crisp caramel top intact.

MANGO POSSETS

 

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Ingredients

• 2 mangoes
• 1 cup whipping cream
• ⅓ cup mango puree
• 2 tbsp sugar
• 1 tbsp lemon juice
• Sugar, for brulee

Instructions

1. Take 2 ripe mangoes and carefully slice them in half along the seed. Use a spoon to scoop out the flesh, being careful not to tear the skins. We’ll be using these mango peel halves as edible cups to set the possets.
2. Blend the scooped out mango into a smooth puree and take out ⅓ cup of that mango puree aside.
3. Now, in a saucepan, add the cream, sugar and mango puree. Heat gently over medium heat, stirring occasionally, until the sugar dissolves and the cream just starts to bubble around the edges. Do not let it boil vigorously.
4. Turn off the heat and immediately stir in the lemon juice. The lemon will help the cream begin to thicken as it cools, giving the posset its naturally smooth, custard-like texture.
5. Carefully pour the mango cream mixture into the peels, filling them about ¾ full. Refrigerate for at least 4–6 hours, or preferably overnight, until fully set.
6. Just before serving, sprinkle a thin, even layer of sugar over the top of each set posset. Use a kitchen torch or an extremely hot spoon to caramelize the sugar until golden, bubbly, and crisp. Let it cool for a minute to form that perfect crackly crust.

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If you like my easy Mango Possets recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!