Mango Season continues in full swing! I continue getting generous donations of ripe mangoes from work. It’s been fun experimenting with recipes to incorporate the mango. This mango flan was one such experiment. It turned out to be a success, and someone requested that I give them the recipe. So, here it is!
I basically took a regular flan recipe and replaced some of the liquid with mango puree. The mango changes the texture of the flan somewhat, making it closer to that of pumpkin pie. Even though the mangoes were a little bit stringy, I didn’t bother straining the mixture before baking. You can strain it if you like, though.
(Adapted from Mexican Flan from Allrecipes.com)
- 1 cup white sugar
- ¼ cup water
- 1 ¼ cups whole milk
- 1 can sweetened condensed milk
- 1 cup mango puree
- 4 eggs
- 1 tbsp vanilla extract
Preheat the oven to 325°
In a heavy-bottomed saucepan, melt the sugar on medium to medium-high heat, swirling the pan occasionally to distribute the sugar evenly, until the sugar starts to turn amber. Once most of the sugar has melted and turned amber, stir the sugar until no clumps remain and liquid is dark amber. Remove from heat and add the water (be careful, it may splatter), stirring until combined. Pour the syrup into a flan or casserole dish, and allow it to cool slightly.
Combine your remaining ingredients in a blender and blend until smooth. Pour the mixture over the caramel syrup in the mold.
Place the mold inside a large roasting pan in the oven, then fill with hot water until the water reaches halfway up the side of the pan. Bake for 1 hr, or until center is only slightly jiggly (if your flan is not done in an hour, continue to bake in 15 minute intervals until done). Remove from oven and allow to cool completely on a wire rack, then refrigerate overnight before unmolding.
To unmold your flan, run a sharp knife around the inside edges of the mold to loosen the flan, then flip upside down onto a large serving dish.