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Pure Motivation » Member Showcase » Recipes 5 star cooking/ وصفات لأطباق شهية » Mango Flan

Mango Flan

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1 Mango Flan on Sat Jun 08, 2013 3:57 am


All-Star Member
All-Star Member
Mango Flan

Mango Flan


  1. 2 Eggs
  2. 3/4 Cup Whole Milk
  3. 1/2 Cup Condensed Milk (can be substituted with 1/2 Cup Milk + 1/2 Cup Sugar)

  4. 3/4 Cup Mango Puree
  5. 1 Tablespoon Lemon zest

  6. 1 Tablespoon pure Vanilla Extract

For Caramel:

  1. 1/4 Cup Sugar
  2. 1 Teaspoon Butter
  3. 1/2 Teaspoon Lime Juice (Optional)


Making the Caramel:

Lightly coat the baking dish with butter.

Place the sugar and lemon juice in a heavy saucepan. Put on
medium-low heat and boil until the color becomes a clear golden brown;
occasionally swirl the saucepan over the heat. When it has reached the
golden color, immediately pour this caramel into the baking dish that
you’ll be baking the flan in. Completely cover the bottom and a bit of
the sides of this baking dish. Set aside.
If you want small individual servings of the flan, pour the caramel in the small baking dishes or ramekins.
Making the Flan:

Preheat oven to 350°F.

Peel and cut the mangoes into pieces. Use a blender to purée the
pieces. Put this purée through a sieve to separate and remove the
fibers. Set the mango purée aside.

In a blender, add Eggs, Condensed Milk, Milk, Lemon zest, Vanilla
Extract & Mango Puree & blend to a smooth consistency. Pass
this milk mixture through a sieve into another large mixing bowl. Whisk
till there are no streaky colors.

Pour this flan mixture into the baking dish. Cover the dish with a
foil tightly or a lid. Place the baking dish into a larger baking pan.
Carefully add hot water to that pan, until the water reaches about
half-way up the sides of the flan baking dish, making sure no water will
enter the dish.

Place the pan into the oven, and bake for about an hour. After 1
hour, check for doneness by inserting a dinner knife or a toothpick
into the center of the flan. If it doesn’t come out clean, bake for
about 10 or 15 minutes more, checking every few minutes.

In the pressure cooker:

Make sure the container/dish with egg, mango & milk mixture fits
inside the pressure cooker and you can attach the lid. Seal the
container with a foil & tight lid. Fill with 2 inches of water
(making sure that no water can enter the container while the water
boils) and obtain desired pressure over high heat. Once you hear the
whistling reduce heat to medium for 15-20 minutes.

Cooling the Flan:

When done, remove the flan baking dish to cool on a wire rack. When
the flan has cooled down completely, place in the refrigerator &
chill for a few hours before getting to serve.

Getting Ready to Serve:

When you’re ready to serve it, make the dish sit on a slightly hot bath for a couple of minutes; this will melt the caramel.
Make sure you pick a plate to turn it over that is bigger than the
diameter of the Flan. Also keep in mind that there will be a lot of
Caramel Juice.
Then run a dinner knife all around the sides, to loosen it. Then place a
large platter over it, and flip it over. Carefully lift the baking dish
Serve with Mango Slices & Cream if you want.

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