You only need 5 ingredients for these silky mango flans

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Take Flan to the next stage with this mango flan recipe with five ingredients. Flan is a gently baked, velvety pudding of eggs, sugar and milk. Karamell is usually made first and poured into the Flan dish. As soon as the flan is baked and cooled, it is reversed to a dish to reveal a shaky pudding with a caramelized top. There are many ways of being able to season flan such as classic vanilla, coffee or in this case mango.

Where can you find canned mango fruit meat

This flan is silky and smooth with exactly the right amount of sweetness. It is mango forward and the vanilla helps to round off the fruity taste. You can find the sweetened mango in doses in Indian markets or online. Find doses that specify Kesar or Alphonso -Mango -Mango -Fruit meat, as they are more spicy. The cans are large, but additional pulp freezes very well, or Use it to make Mango Lassis. Instead, ripe, fresh mangoes can be replaced, but they have to puree and add sugar, since mango fruit meat is sweeter.

Make the caramel

The caramel After the inverting, a rich, deep Toffee flavor adds that further increases this mango flan. Work quickly when your sugar mixture has come into the right color when cooking the caramel. It will continue to cook in the pan and even darken from the heat.

How to set up a water bath

Use a frying pan or a sufficiently large generous ship to Keep a lot of water for the water bath Bake the flan. If you use a smaller dish, the water evaporates faster and does not serve as a real water bath for this recipe. When baking, add more warm water into the pan when the water evaporates less than an inch.

Disconnect a sticky flan

If a flan does not immediately jump out of its baking dish, you can hold the turmoil and the plate together and shake the two up and down a little. You will see how the caramel runs under the baking strip while slipping.

The flan mixture can be made one day in advance and keep the mango flan in the fridge for up to three days after baking.

Tips for the production of mango flans

  • Caramel rules– The key to caramel? While you bring it to a boil, stir it until the sugar has dissolved. Stir, while the caramel cookings cause it to be crystallized, and then you have to start over.
  • Dealing with your water bath– It is easiest to place the frying pan on the oven shelf with the overflowing casseroles, and then pour the hot water into the pan with a kettle. In this way you don’t have to move a frying pan with hot water from the worktop onto the oven.


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  • 1 cup granulated sugar

  • 1/4 cup Water

  • 1 1/4 Cup sweetened mango in cans

  • 6 large EggAt room temperature

  • 1 (14-IUs) can sweetened condensed milk (approx. 1 cup of 3 tablespoons)

  • 1 (12 ounces) can Condensed milk (to 1 1/2 Cup)))

  • 2 teaspoon Vanilla extractoptional

  1. Collect the ingredients. Preheat the oven to 350 F.

    The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely


  2. Add 1 cup of granula sugar And 1/4 cup of water To a small pot. Bring to a boil over medium heat and stir frequently to dissolve the sugar. After cooking, let the syrup cook without stirring, but occasionally buzzing the pot until the syrup becomes gold for 8 to 10 minutes.

    The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely


  3. Pour the syrup evenly into 8 (7 to 8-ounce) ramecins and completely coat the floors. Put aside when the cooling is cooled at room temperature, approx. 5 minutes.

    The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely


  4. In the meantime, whisk together 1 1/4 cups in doses of sweetened mango fruit meatPresent 6 large eggs, room temperaturePresent 1 (14 -unzen) Dose of condensed milk sweetenedPresent 1 (12 ounces) can evaporate milkAnd 2 teaspoons of vanilla extract if usedto compensate for smooth and good in a large liquid meal with an output.

    The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely


  5. Share the mango mixture evenly to the baking movements (about 2/3 cup each). Place the baking dish in a frying pan. Carefully pour hot tap water into the pan around the Flamekins up to a depth of about 1 1/2 inches.

    The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely


  6. Bake until the mango mix is just set and the centers shake for 35 to 40 minutes.

    The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely


  7. Remove the impact from the pan and let it cool on a wire grille for 30 minutes. Refrigerator, released until it is completely chilled, about 2 hours. (If you save for a long time, cover the casserole with plastic film.)

    The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely


  8. To remove the flans from the creation cells, lead a small metal spatula or butter knife around the inside of the baking dish and surround them on a small plate.

    The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely


This recipe was developed by Jasmine Smith

Do you feel adventurous? Try that

  • Add 1 teaspoon of ground cardamom to the mango to twist a taste.
  • 4 ripe mangoes, mixed, can be used as a replacement for mango pulp. Add sugar because mango fruit meat is usually very sweet.

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