Mango creme brulee

Instructions

1. Divide the mango between eight ¾-cup (180ml) shallow ovenproof dishes.
2. Separate the cream from the caramel in the Crème Caramel and place the cream in a bowl. Spoon caramel over the mango. Whisk the cream until smooth and spoon over the mango mixture. Freeze for 1 hour.
3. Sprinkle sugar over brûlées. Using a blowtorch, melt sugar until caramelised. Stand for 5 minutes to harden.