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Mango Flan
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Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 8
Equipment:
9-inch round cake pan
mixing bowl
whisk
saucepan
oven
refrigerator
Cuisine Type: Latin American
This Mango Flan is a tropical twist on the classic flan, featuring a luscious and creamy texture that melts in your mouth. The sweet and fragrant mango puree adds a delightful flavor that pairs beautifully with the caramelized sugar topping.
This dessert not only impresses with its vibrant color but also brings a rejuvenating taste of the tropics to your table, making it perfect for special occasions or a delightful end to any meal.
Making Mango Flan is an easy yet rewarding process. The combination of eggs, sweetened condensed milk, and fresh mango creates a rich custard that’s baked to perfection.
Once cooled, the flan is inverted onto a plate, revealing the glossy caramel layer that adds an element of elegance. Serve chilled for the best experience, and enjoy the compliments from your guests.
Ingredients:
- 1 cup granulated sugar (for caramel)
- 1 cup mango puree (fresh or canned)
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Begin by preparing the caramel. In a saucepan over medium heat, add the granulated sugar and cook, stirring constantly, until it melts and turns a golden brown color. Quickly pour the caramel into a 9-inch round cake pan, tilting the pan to evenly coat the bottom. Set aside to cool and harden.
- In a mixing bowl, combine the mango puree, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Whisk the ingredients together until smooth and well combined, making sure there are no lumps.
- Pour the mango mixture over the hardened caramel in the cake pan. Next, place the cake pan in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the flan pan. This water bath will help the flan cook evenly.
- Bake in the preheated oven for about 50-60 minutes or until the flan is set and a knife inserted into the center comes out clean. Keep an eye on it to avoid overcooking, which can lead to a rubbery texture.
- Once done, remove the flan from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results. When ready to serve, run a knife around the edges of the flan to loosen it, then invert onto a serving plate, allowing the caramel to drizzle over the top.
Extra Tips:
For a more intense mango flavor, use fresh ripe mangoes and blend them until smooth for the puree. If you want to add a twist, consider incorporating a splash of coconut milk into the custard mixture for a tropical flair.
Always make sure the flan is well chilled before serving, as this enhances its creamy texture and flavor.
Enjoy your Mango Flan as a rejuvenating dessert that will transport you to a sunny paradise!
