Flan de Mango
- Scant 1/4 cup water
- 3/4 cup sugar
- 1/2 teaspoon lemon juice (optional)
- 5 eggs, room temperature
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweet condensed milk
- 1 cup mango pulp (3 or 4 mangos, depending on size)
- 1 teaspoon vanilla extract
- Deep baking dish, 1 1/2- to 2-quart capacity
- Caramel: Place the water, sugar and lemon juice in a small heavy saucepan.
Put on medium-low heat and boil until the color becomes a clear golden brown. During
this process, occasionally swirl the saucepan over the heat. When it has reached
the desired color, immediately pour this caramel into the baking dish that you'll
be making the flan in. This prevents further cooking of the caramel plus the bitter
taste of overcooked caramel. Completely cover the bottom and a bit of the sides of this baking dish. Set aside.
- Flan (custard): Heat oven to 350 degrees F.
- Peel and cut the mangos into pieces. Use a blender to puree the pieces. Put this
puree through a sieve to separate and remove the fibers. Set the mango puree aside for now.
- In a large mixing bowl, stir the eggs together with a whisk until blended. Add
the evaporated milk and the sweetened condensed milk. Stir again with the whisk
until blended. Pass this milk mixture through a sieve into another large mixing
bowl. Add the mango puree and the vanilla extract. Blend completely, meaning there are no streaky colors.
- Pour this flan mixture into the baking dish. Place the baking dish into a larger
baking pan. Carefully add super hot water (from the faucet) to that pan, until the
water reaches about half-way up the sides of the flan baking dish.
- Place the pan into the oven, and set your timer for 1 hour. After 1 hour, check
for doneness by inserting a dinner knife or a wooden pick into the center of the
flan. If it doesn't come out clean, give it about 10 or 15 minutes more, checking every 5 minutes.
- When done, remove the flan baking dish to cool on a wire rack. When the flan
has cooled down to room temperature, place in the refrigerator.
- This dessert tastes best when refrigerator-chilled. When you're ready to
serve it, first run a dinner knife all around the sides, to loosen it. Then place
a large platter over it, take a deep breath, and turn the whole thing around. Remove
the baking dish. If you have some leftover mango, you could use it sliced, as a topping for the individual flan servings.
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