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The Boat Shed KitchenThe Boat Shed Kitchen
Trang chủ » Recipes » Mango Flan

Mango Flan

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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

Mango Flan

Mango flan (flan de mango) is a silky-smooth custard dessert infused with real mango puree and topped with a classic caramel layer. Baked in a gentle water bath, chilled until set, and inverted to reveal a glossy finish—this tropical twist on the traditional flan is a showstopper for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Chill Time 4 hours hrs
Total Time 5 hours hrs 10 minutes mins
Servings: 8
Calories: 270
Ingredients Method Notes

Ingredients
  

  • ¾ cup granulated sugar for caramel
  • 1 cup mango puree fresh or canned
  • 4 large eggs
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 1 tsp vanilla extract

Method
 

  1. Melt sugar until golden, pour into baking dish, swirl to coat.
  2. Blend mango puree, eggs, condensed milk, evaporated milk, and vanilla until smooth. Strain.
  3. Pour over caramel. Bake in water bath at 350°F for 50–60 mins.
  4. Cool to room temp, then chill 4+ hours.
  5. Unmold onto plate, serve chilled.
  6. See full steps with tips & photos → https://theboatshedcafe.com/mango-flan-flan-de-mango/

Notes

• Canned mango puree (like Kesar or Alphonso) works beautifully and saves time.
• Be careful with the caramel—it’s very hot when melted.
• For extra mango punch, add a teaspoon of mango extract to the custard.
• Use a 9-inch round baking dish or a loaf pan for best results.

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