Mango Creme Brulee

You may be wondering where I have been. We did get back from Mexico in May, and you have read all about that already, yet I have not posted since. Well, I am a bit embarrassed to admit that I have been sucked into reading the Twilight series. And now I am addicted to those darn books! I had to finish them, no matter what or who else suffered. I didn't even create anything to blog about! This whole time, either Mark has made dinner, or I decided that cold cereal would suffice. I'm just as obsessed with this series as any teenage girl in this country is, except for that I'm 25, so I feel pretty lame.

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Since I have been so out of touch and lazy, I decided to post an awesome recipe that I have been meaning to mention for quite some time. I promised Melissa at Gluten Free For Good forever ago that I would post this. This was back when she was talking about mangoes, so that says how long ago it was :) Anyhow, it is so easy and sooo delicious, and I'd be willing to bet that you will make this more than once.

Mango Creme Brulee

3 Mangoes, small diced

2 Cups Cream Cheese

1/2 Cup Plain Yogurt, strained through cheese cloth overnight

Juice and Zest of 1 large Lime

1 Tbsp Agave Nectar

2 tsp. ground Ginger

Turbinado Sugar (or just brown sugar)

Beat all of the ingredients together except for the mango and sugar. Once combined, fold in the mangoes. Divide between 3-4 ramekins or coffee mugs, whatever you have. Chill overnight with plastic wrap completely covering them. If you do not have time to chill overnight, at least chill for a few hours. Once ready to serve, sprinkle the turbinado sugar over the surface evenly and, using a torch, caramelize the sugar until bubbly and golden, but not black. Once cooled, serve!

For those of you who are dairy free, why not try silken tofu in place of cream cheese and yogurt?

Elle, give this a try with raspberries and lime! Let me know what you think!!!