Mango Leche Flan

Filipinos love desserts and flan is always a mainstay at parties or gatherings. This Mango Leche Flan is the classic favorite custard treat, flavored with fresh puree made from sweet, ripe mangoes. This is as easy and simple as making a regular Leche Flan which most Filipinos are familiar with. The addition of mango makes it all the more superb. This recipe was inspired by All Recipes and is a version of The Quirino Kitchen by Elizabeth Ann Quirino.

Cook Time1 10

Total Time1 10

Course: Dessert

Cuisine: Asian, Filipino

Keyword: Mango Leche Flan

Servings: people

Calories: 196kcal

Author: The Quirino Kitchen - Elizabeth Ann Quirino

Equipment

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

Ingredients

For caramel topping

1 cup granulated sugar
1 Tablespoon calamansi juice or lemon juice

For flan

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

Instructions

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.

Cook's comments:

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.

Nutrition