DistributorsDesserts · CRESPO KITCHEN
Mango caramel flan
Individual mango custards with a caramel topping.
65 min approx.10 servingsFresh mango
© 2026 National Mango BoardIngredients
- ¾ cup sugar
- 1 mango, peeled and diced
- 1½ cups mango puree
- 6 large eggs, at room temperature
- 1(14-ounce) can sweetened condensed milk
- 1(12-ounce) can evaporated milk
- Pinch of salt
- Cooking spray for the molds
- Mint and berries for optional garnish
Method
- Lightly grease 10 ramekins and set them in a deep roasting pan. Stir sugar over medium heat until it melts to amber caramel, about 8–10 minutes.
- Quickly divide caramel among the molds and add 1 tablespoon diced mango to each.
- Heat the oven to 350°F. Beat mango puree and eggs together, then add both milks and salt and mix 2–3 minutes.
- Fill the molds, leaving ½ inch clear. Add hot water to the roasting pan halfway up the ramekins and cover with foil.
- Bake about 45 minutes, until the edges set and the centers still wobble slightly. Carefully remove from the water bath, cool briefly and refrigerate until thoroughly chilled.
- Run a thin knife around each edge and invert onto plates. Add mint or berries if desired.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board