Bright And Fruity Mango Flan Recipe

In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let it cook until it turns a golden caramel color. Pour the caramel into a round flan mold, tilting to coat the bottom evenly.

In a blender, combine eggs, sweetened condensed milk, evaporated milk, vanilla extract, and pureed mango. Blend until smooth.

Pour the mango mixture over the caramel in the mold.

Preheat the oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.

Bake for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.

Remove the flan from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.

To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate, allowing the caramel to drizzle over the top.

Garnish with fresh mango chunks before slicing and serving.

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