This creamy mango flan is a luscious twist on the traditional caramel flan, combining silky custard with the tropical sweetness of ripe mangoes. The smooth texture and rich flavor make it the perfect dessert for warm days or special occasions when I want to serve something light yet indulgent.
Why You’ll Love This Recipe
I love how this mango flan brings a tropical flair to a classic dessert. The caramel gives a deep, rich sweetness, while the mango puree adds freshness and color. It’s easy to prepare, looks impressive when unmolded, and always gets rave reviews at gatherings. The balance of creamy and fruity makes it irresistible for anyone who loves tropical desserts.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup sugar (for caramel)
3 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup ripe mango puree
Directions
Preheat the oven to 350°F (175°C).
In a heavy-bottomed saucepan, heat the sugar over medium heat until it melts and turns golden brown. Quickly pour the caramel into a round baking dish or flan mold, swirling to coat the bottom evenly. Set aside to cool and harden.
In a blender, combine eggs, sweetened condensed milk, evaporated milk, and mango puree. Blend until smooth and fully mixed.
Pour the mango mixture over the cooled caramel.
Place the baking dish inside a larger pan and add hot water to the larger pan until it reaches halfway up the sides of the flan mold (a water bath).
Bake for 50–60 minutes, or until a knife inserted in the center comes out clean.
Remove from the oven and allow to cool to room temperature.
Refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the flan and invert it onto a serving plate so the caramel sauce runs beautifully over the top.
Servings and timing
This recipe serves 6–8 people. Preparation takes about 20 minutes, baking time is around 1 hour, and chilling time should be at least 4 hours before serving.
Variations
For a lighter texture, I sometimes replace one egg with two egg yolks.
I like adding a splash of vanilla extract or a pinch of salt to enhance the flavor.
For a coconut twist, I substitute half of the evaporated milk with coconut milk.
When mangoes aren’t in season, I use canned mango puree or even passion fruit pulp for a tangy alternative.
Storage/Reheating
I store leftover mango flan covered in the refrigerator for up to 4 days. It tastes even better after chilling overnight as the flavors meld together. I don’t recommend reheating it; I prefer serving it cold for the best texture and flavor.
FAQs
How do I know when the flan is done baking?
I check by inserting a knife or toothpick into the center. If it comes out clean or with only a few moist crumbs, it’s ready.
Can I make this mango flan ahead of time?
Yes, I usually make it a day before serving. It sets beautifully overnight and saves time on the day of my event.
Can I use fresh mango instead of puree?
Absolutely. I blend fresh, ripe mango chunks until smooth to create my own puree. Just make sure there are no fibers or lumps.
What can I do if my caramel hardens too quickly?
If it starts to harden before I pour the custard, I reheat it gently over low heat until it melts again.
Can I freeze mango flan?
I don’t recommend freezing it, as the texture changes once thawed. It’s best enjoyed fresh from the fridge.
Conclusion
This creamy mango flan is my go-to dessert when I crave something elegant yet easy to make. The caramelized top paired with the tropical mango custard creates a dessert that’s both comforting and exotic. Every bite feels like a little escape to paradise.
This creamy mango flan is a luscious twist on the traditional caramel flan, combining silky custard with the tropical sweetness of ripe mangoes. The smooth texture and rich flavor make it the perfect dessert for warm days or special occasions when you want something light yet indulgent.
Ingredients
1 cup sugar (for caramel)
3 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup ripe mango puree
Instructions
Preheat the oven to 350 °F (175 °C).
In a heavy‑bottomed saucepan, heat the sugar over medium heat until it melts and turns golden brown. Quickly pour the caramel into a round baking dish or flan mold, swirling it to coat the bottom evenly. Set aside to cool and harden.
In a blender, combine eggs, sweetened condensed milk, evaporated milk, and mango puree. Blend until smooth and fully mixed.
Pour the mango mixture over the cooled caramel.
Place the baking dish inside a larger pan and add hot water to the larger pan until it reaches halfway up the sides of the flan mold (a water bath).
Bake for 50–60 minutes, or until a knife inserted in the center comes out clean.
Remove from the oven and allow to cool to room temperature.
Refrigerate for at least 4 hours (or overnight) before serving.
To serve, run a knife around the edges of the flan and invert it onto a serving plate so the caramel sauce runs beautifully over the top.
Notes
For a lighter texture, replace one egg with two egg yolks.
Add a splash of vanilla extract or a pinch of salt for extra depth of flavor.
Substitute half of the evaporated milk with coconut milk for a coconut‑mango twist.
If mangoes aren’t in season, use canned mango puree—just be sure the puree is smooth and lump‑free. :contentReference[oaicite:0]{index=0}
Make sure the caramel is poured and swirled quickly before it hardens. :contentReference[oaicite:1]{index=1}
