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.
Mango Flan (Flan de Mango)
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
Instructions
- Melt sugar until golden, pour into baking dish, swirl to coat.
- Blend mango puree, eggs, condensed milk, evaporated milk, and vanilla until smooth. Strain.
- Pour over caramel. Bake in water bath at 350°F for 50–60 mins.
- Cool to room temp, then chill 4+ hours.
- Unmold onto plate, serve chilled.
- See full steps with tips & photos → https://wimpysdiner.net/mango-flan-flan-de-mango/
Notes
- Fresh ripe mangoes give the best flavor, but canned puree works well too.
- Straining the mixture ensures a smooth, creamy custard.
- Garnish with mango slices or mint for a beautiful presentation.
