FationateFoodBelly • Easy Recipes

Ingredients

• 2 cups heavy cream 
• 1/4 cup kefir 
• 1/2 cup mango puree 
• Sugar (optional, only for crème brûlée topping) 

Mango Purée

• 3 ripe mangoes 
• A squeeze of lemon 
• 1/4 cup water  

Instructions

1. Prepare the Mango Cups: 
   Slice off the two cheeks of each mango, cutting around the seed to form “mango cups.” Scoop out the flesh, keeping the skins intact to use as serving vessels. 
2. Make the Mango Puree: 
   Blend the scooped mango flesh with water and a squeeze of lemon until smooth. The lemon helps preserve the vibrant yellow color. 
3. Cook the Base: 
   In a saucepa5/22/25 n, combine the heavy cream, mango purée, and kefir. Bring to a gentle boil. No extra sugar is needed if your mangoes are very ripe and sweet. 
4. Simmer: 
   Once it reaches a boil, reduce the heat and simmer for 1–2 minutes. Stir gently to ensure it’s well combined. 
5. Cool and Fill: 
   Let the mixture cool slightly, then carefully pour it into the mango cups. 
6. Chill: 
   Refrigerate overnight until set. The posset should be firm, yet creamy and smooth. 
7. Optional Crème Brûlée Finish: 
   This is preference, just before serving, sprinkle a thin layer of sugar on top and torch it for a crackly brûlée effect. Enjoy immediately! 

Tip: If your posset doesn’t set as expected, you can add 1–2 sheets of gelatin to help it firm up.