Mango flan is a delicious and creamy dessert with a tropical flavor. Perfect to end any meal.
Mango Flan (Flan de Mango)
Ingredients
- 1 cup sugar
- ¼ cup water
- 3 ripe mangoes peeled and cut into pieces
- 5 egg yolks
- 2 eggs
- 1 tablespoon sugar
- 1 can 14oz sweetened condensed milk
- 1 cup heavy cream
- ¼ teaspoon vanilla extract
- Fresh mango for garnish
Instructions
- To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
- Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.
- Preheat the oven to 350° F.
- In a blender mix the mango chunks, heavy cream, eggs and egg yolks for 2 to 3 minutes or until smooth. Add the condensed milk, sugar and vanilla extract and mix for 1 more minute.
- Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
- Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
- Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
- To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides. Add some sliced fresh mango on top and serve.
Nutrition
If you're a regular reader it's likely that you know how much I love flans! As
I've mentioned before, flan is a popular dessert in Colombia and we have many variations of this delicious dessert.
I already have the following flans in my recipe list: traditional , coconut, coffee, pineapple, pear, guava and cheese, and chocolate flan. Today I am adding Mango Flan to this list.
My sister Catalina came to visit from Colombia about 3 weeks ago, so I have been really busy, but happy! Having my sister in my house means a lot to me and having her trying all of my dishes is wonderful.
She loves food as much as I do and we have so many memories associated with our family recipes and so much to share that we don't stop talking for one second. Last week I asked her what kind of dessert she would like and she requested a flan. So I wanted to make one that I didn't have yet on my blog and we decided that Mango Flan would be perfect and let me tell you, it was absolutely delicious!
Buen provecho!
Anonymous
Made the Flán de Mangó for the family. Excellent recipe. I would suggest specifying the amount of mango by weight (already cut) or by variety of mango.
Erin
Could I use dulce de leche instead of making a caramel sauce? I always cook caramel too long when I do it myself
Erica Dinho
Dulce de leche is thicker.
Michael Sundstrom
In your other recipes, such as pineapple flan, the recipe says to use 5 eggs and 2 egg yolks. This is the only one that says to use 5 egg yolks and 2 eggs. I was wondering if this was correct, or should it have been 5 eggs and 2 egg yolks?
Erica Dinho
Follow the recipe....every flan is different.
Karen
Hello Erica, I wanted to ask if I can make one large flan instead of using ramekins. How would the recipe change? Bake time? Thanks.
Erica
Bake for 50 minutes to 1 hour or until a knife inserted in the center of the flan comes out clean.
Lael Hazan
I'm going to be trying this! I'm going to forward this recipe to friends who are looking for great Mango recipes!
Thank you
Lael Hazan
Francine
Aloha, What is the cup equivalent for the 3 mangoes? I am making this for a larger party and also need to know many many this recipe will serve? thanks. . .
zara
Now, with the summer a few months away this would make a great dessert 🙂
Erica
Thanks so much for the comments!