Silky, fruity, and rich with caramel, this Mango Flan is a tropical twist on the classic custard dessert. With fresh mango purée and sweetened condensed milk, it’s the perfect balance of creamy and refreshing a showstopper dessert for any occasion.
Ingredients Mango Flan Recipe
- ½ cup caramel (store-bought or homemade)
- 6 ounces evaporated milk
- ½ cup fresh mango purée
- 3 eggs, room temperature
- 7 ounces sweetened condensed milk
- 1 tablespoon vanilla extract (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease four 3-inch ramekins or one 8-inch round baking dish with coconut oil. - Add the Caramel:
Pour about 3 tablespoons of caramel into each prepared ramekin. Swirl to coat the bottom and sides evenly. Set aside. - Make the Mango Purée:
Peel and blend fresh mango until smooth. Set aside. - Prepare the Custard:
In a mixing bowl, whisk together the evaporated milk, sweetened condensed milk, eggs, vanilla extract, and mango purée until smooth and fully combined. - Fill the Ramekins:
Pour the custard mixture into the caramel-coated ramekins. - Water Bath Setup:
Place the ramekins into a larger oven-safe dish. Carefully pour hot (recently boiled) water into the larger dish until it reaches halfway up the sides of the ramekins. This water bath helps cook the flan gently and evenly. - Bake the Flan:
Bake for 40 minutes. The flan should look set on the surface but still have a slight jiggle in the center. - Cool and Chill:
Let the flan cool at room temperature, then transfer to the refrigerator to chill for at least 2 hours or overnight. - To Serve:
Run a knife around the edges of each ramekin. Invert onto a serving plate. Top with fresh mango slices if desired.