This Mango Flan is a tropical twist on the classic flan recipe, combining smooth caramel custard with sweet mango puree for a vibrant, fruity flavor.

It’s creamy, elegant, and surprisingly easy to make – perfect for summer gatherings or any special occasion.

Why You’ll Love This Mango Flan

Tropical Upgrade – Sweet mango adds a fresh, fruity spin

Velvety Texture – Just like classic flan but with a twist

Easy to Make – Only a few ingredients

Naturally Gluten-Free – Great for guests with dietary needs

Impressive Presentation – Golden top and creamy layers

What You’ll Need (Ingredient Highlights)

Granulated Sugar – For the caramel base

Mango Puree – Use fresh or canned ripe mangoes

Eggs – Provide the custard base

Sweetened Condensed Milk – Adds creaminess and sweetness

Evaporated Milk – Lightens the custard texture

Vanilla Extract – For depth of flavor

Pro Tips Before You Start

Use Ripe Mangoes – For the best flavor and color

Blend and Strain Mango Puree – For a smooth custard

Use a Water Bath – Ensures gentle, even baking

Don’t Overbake – Custard should jiggle when done

Chill Overnight – For clean slicing and best flavor

How to Make Mango Flan

Step 1: Prepare the Caramel

In a saucepan over medium heat, melt sugar until golden and smooth.

Pour into the bottom of a round baking dish or ramekins and swirl to coat.

Step 2: Blend the Custard

In a blender, combine mango puree, eggs, sweetened condensed milk, evaporated milk, and vanilla extract.

Blend until smooth. Strain through a fine mesh sieve for the silkiest texture.

Step 3: Assemble and Bake

Pour the custard mixture over the caramel.

Place dish in a larger baking pan filled halfway with hot water.

Bake at 350°F for 50–60 minutes, or until the center is just set.

Step 4: Cool and Chill

Let flan cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 5: Unmold and Serve

Run a knife around the edges and invert onto a serving plate.

Let the caramel sauce run over the flan.

What to Serve It With

Fresh mango or berries

Whipped cream

Mint leaves for garnish

A scoop of coconut ice cream

Toasted coconut flakes

Variations / Substitutions

Add Lime Zest – For a citrus zing

Use Coconut Milk – Swap for evaporated milk

Try Other Fruits – Papaya, guava, or pineapple puree

Mini Flans – Bake in individual ramekins

Sugar-Free Option – Use sugar substitutes for caramel and custard

Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days

Freezer: Not recommended (texture may change)

Best Served: Chilled, straight from the fridge

FAQs

Can I use canned mango puree?
Yes, just make sure it’s unsweetened and smooth.

Do I need to strain the custard?
It’s highly recommended for a silky flan.

Can I make this dairy-free?
Yes – use dairy-free condensed and evaporated milk alternatives.

Can I double the recipe?
Yes, use a larger baking dish and increase baking time slightly.

How do I know it’s done baking?
It should jiggle slightly in the center but not be liquid.

Final Thoughts

Mango Flan is a fresh and fruity take on the traditional flan that’s sure to become a favorite.

Creamy, tropical, and easy to make ahead, it’s the perfect dessert for warm weather or anytime you want a sweet escape.

The Boat Shed Kitchen