Mango Flan (Flan de Mango)

Mango Flan or Flan de Mango

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!



(6 servings)


  • 1 cup sugar
  • 1/4 cup water
  • Flan

  • 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
  • 1/4 teaspoon vanilla extract
  • Fresh mango for garnish


  1. 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.
  2. 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.
  3. Preheat the oven to 350° F.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
  8. 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.
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  1. says

    Oh how I love flan! I have to admit that I haven’t made it in many years. I must start now. I think I’ll just go through your list of flavors this summer. Thanks.

  2. says

    I love it. I made one while in Pueto Rico with Joan and friends. She put it on her blog. It gets away from the traditional flan. I will try your recipe next. Have a great weekend.

  3. says

    Hope you’ve been having a wonderful time with your sister! I miss mine – they’re in California, not as far as Colombia, but we still don’t see each other nearly as often as we’d like.

    Mango is one of my absolute favorite fruits and I love how it is fully incorporated into the flan instead of just adding chunks of it to the custard. It looks so creamy and bright!

  4. says

    Love this. Love the combination of flavours. As a huge mango flan and not too much of a sweet fan this flan woul be perfect for me!! Well done, you!!

  5. says

    Oh Erica, I hope you are soon putting a book together because you have all the time yummy things here for us. I would totally buy it. This flan looks precious.

  6. says

    What a great flan recipe, it looks wonderful! I love mangoes and it looks perfect in this flan. That’s nice you can share these memories and cooking with your sister. How long is she staying?

  7. says

    I’m so happy for you that your sister is visiting you! I bet you ladies are having a wonderful time. I love mangoes, Erica. This looks fab!

  8. says

    can you believe i’ve never eaten fresh mango? it makes me sad to contemplate that. i think this version of flan must be one of the most lovely i’ve ever seen!

  9. says

    I am sure I would love this dessert but I’ve never made flan before. The only thing that’s keeping me back from making it is that there are too many eggs in it and since I watch my cholesterol I avoid these creams.

  10. says

    I’m with you on the flans, Erica! Love them. I’ve never made a mango one though. This looks divine.
    Wonderful that you had such fun with your sister!

  11. says

    This looks like the perfect dessert not too sweet but with the heavenly taste of mangos – I must make this for my Dad whenever I can get my parents to visit – he will literally swoon!

  12. says

    Erica, I can just imagine the taste of this right now! So divine. Love flan too … every flavor … ever since I was a kid :) The only thing that prevents me from making these myself is the use of all those egg yolks, ‘coz I’m always at a loss abt how to use the whites (other than the usual meringue :p).

  13. Francine says

    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. . .

  14. Karen says

    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.

  15. Michael Sundstrom says

    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?

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