Bright And Fruity Mango Flan Recipe
Prep Time:
4 hours, 50 minutes
Cook Time:
1 hour, 10 minutes
Servings:
8 Servings
Ingredients
  • 1 ½ cups granulated sugar
  • 2 large mangoes
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup whole milk
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Directions
  1. Add the sugar and 3 tablespoons of water to a medium pot and bring the heat to medium.
  2. Stir frequently for about 20 minutes, until the mixture turns a deep amber color.
  3. Pour the mixture into an 8-inch cake pan and swirl to coat the bottom. Set aside.
  4. Preheat the oven to 350 F.
  5. Cut one of the mangoes into rough chunks for the puree. Cut the other mango into slices or cubes for topping the flan. Refrigerate the mango that will be used for the topping.
  6. Add the rough chunks of mango to a blender and blend until a puree forms.
  7. In a large bowl, combine the mango puree with the condensed milk, whole milk, eggs, vanilla extract, and salt.
  8. Beat with a hand mixer for a few minutes, until it is well blended.
  9. Pour this over the hardened caramel in the cake pan.
  10. Place the cake pan in a large baking dish and add water to the baking dish until it reaches about halfway up the sides of the cake pan.
  11. Bake for 50–60 minutes, or until a knife inserted in the center comes out clean. Cool the flan for 30 minutes, then cover and refrigerate for a minimum of 4 hours.
  12. Run a knife around the edge of the cake pan and invert it onto a serving platter.
  13. Top with the cubed or sliced mango and optional fresh mint, then serve.