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The Boat Shed Kitchen

Mango Flan (Flan de Mango)

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.
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Prep Time 15 minutes
Cook Time 55 minutes
Chill Time 4 hours
Total Time 5 hours 10 minutes
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.