What is summer without mangoes? As we grasped the last days of summer, I couldn’t resist making Mango Leche Flan. I have cooked different flans before and shared the recipes on this blog and in my cookbooks. And I realized I haven’t shared the one flan I made with my favorite fruit of all – mangoes.
What makes the mango such a treat to make into flan? First, it’s easy to puree a fresh, fully ripened sweet mango. I used a ripe Ataulfo variety. If the fruit isn’t in season, you can use canned or bottled mango puree. The refreshing tropical sweetness blends well within the custard mixture, and complements the caramel topping.
A new ingredient I used was the mango-flavored sweetened condensed milk, which I added to the fruit puree and the evaporated milk. And compared to other flan recipes I have, this one used six whole eggs, so there was no wasting the whites.
I steamed this on the stovetop in my large steamer, which was convenient so I didn’t have to use the oven. This is an easy, straightforward recipe that is simply a mix- and-pour kind of process. The hardest thing was having to wait for the mango flan to chill in the refrigerator and firm up for at least one day. As soon as it was ready, I plated the flan on the dessert platter, flipped the llanera, and the heavy caramel syrup slowly flowed around the creamy custard. I slipped my spoon into a silky slice, and tasted the light-yellow colored concoction. It was a piece of heaven.
Mango Leche Flan
- Small heavy saucepan
- Food processor or blender
- Round cake pan: 9-inches diameter to fit steamer
- Filipino Llanera - oval shaped - 8 inches length; use 2 pieces; if preferred instead of round cake pan
- Large Steamer
For caramel topping
- 1 cup granulated sugar
- 1 Tablespoon calamansi juice or lemon juice
- 6 whole large eggs
- 1 ½ cups mango puree, from fresh, ripe Ataulfo mango variety; about 6 pieces
- 1 can (390 gms) Mango-flavored sweetened condensed creamer
- 1 cup evaporated milk
- 2 Tablespoons cornstarch
- ¼ teaspoon salt
To make caramel topping
- Have cake pan or Filipino oval llaneras ready. If using the latter, you might need 2 llaneras.In a small heavy saucepan, over medium heat, combine the granulated sugar and calamansi (or lemon) juice. Blend well. In about 5 to 6 minutes, the sugar will start to bubble. It will gradually turn to a light golden brown color and transform to a thick syrup. Tilt the pan around to level off the caramel syrup. Once the entire mixture is completely melted, quickly pour the syrup into a prepared round cake pan that can fit into a steamer.Work fast because the syrup hardens quickly. Be careful not to touch the syrup with your fingers or it will burn you. Set the cake pan or llaneras aside.
To make the flan:
- Peel the ripe mangoes, and slice off the cheeks. Puree the mango flesh in a food processor or blender for 1 to 2 minutes till it is thick. You need 1 ½ cups. Set aside.In a large mixing bowl, beat the eggs. Add the mango puree.Pour the mango condensed milk and cup of evaporated milk. Mix in the cornstarch and blend well till there are no lumps. Add the salt.
- Strain the flan mixture through a strainer, so it is smooth. Pour into the caramel-lined pans. Cover with foil and seal all sides well.Start boiling water in the bottom part of the steamer. Make sure bottom pot is filled to nearly full.Place the round pan or else the 2 llaneras into the second layer of the steamer (the one with holes). Position this atop the bottom pot of boiling water. Cover the flans.Steam the Mango Flan for 1 hour and 10 minutes.
- When flan is done, make sure the droplets of steam from the inside cover do not fall on the flan.Cool flan on counter. Refrigerate for at least 1 day to firm up.
To plate flan:
- After the flan has cooled in the refrigerator and firmed up, remove the foil.Run a sharp knife around the sides of the flan to loosen it up.Prepare a large rimmed platter and put this over the pan.Hold the bottom of the flan container firmly with one hand.Place your hand over the back of the serving platter. Quickly flip over the flan on the serving platter. The caramel syrup will flow around the sides of the custard. Slice in small portions and serve.Store all flan leftovers in the refrigerator.
- A llanera is a Filipino cookware for making flan. It is oval-shaped, around 8 inches long. It can be purchased at Asian or Filipino groceries, or online sources. You can substitute canned mango puree or juice if fresh, ripe mangoes are not in season.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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