Mouthwatering Mango Pudding Flan
If you like to make Mexican flan recipes, the delicious combined flavors of natural vanilla and unmistakable mango make this one of the best ones to create. This is quite an easy recipe to follow and it is quite quick to make as well. The mango pudding is made in separate ramekins so you can tip them out to serve. Mango puddings go well with vanilla ice cream, a dollop of whipped cream or simply served by themselves, decorated with a sprig of fresh mint. How you choose to serve the finished mango puddings is up to you, of course.
This is a light and refreshing dessert which is perfect after a spicy meal or nice as a snack whenever you fancy one. Although you can get canned or frozen mango, we suggest you use fresh mango here. It just offers a richer, fresher flavor, and Mexican cooks always choose fresh produce wherever possible because they love the fresher taste it promises. Use pure vanilla extract and not vanilla essence which is just alcohol and chemicals, for the same reason. Whenever you use fresh, good quality ingredients, you can be sure of a great result.
You need very few ingredients to make this dish actually – milk, sugar, eggs, mango, and vanilla are the only items you will need, along with some water, 6 matching ramekins to make the flans in, and perhaps some fresh mint or another attractive garnish. Use cilantro if you wish, since that is a herb popular in Mexican cuisine. It is only for decoration anyway, not for eating. Else consider whipped cream or ice cream as your garnish.
You need 9 eggs to make this dessert, so ensure you have enough before you start. To check if they are fresh put them in a bowl or pan and cover them with water an inch or so above the top. If they float up to the top, toss them out because they are bad. If they rest on their side or stand on their end, keeping contact with the bottom of the bowl or pan, they are fine to use. Use whole milk in this flan recipe or 2% milk if you want. The result will be very similar. Mexican flan is a great dessert to make, and the fact you can make it ahead means you can get to work on the main dish and forget about the flan until it is time to serve it up.
- 4 cups milk
- 3 cups white sugar
- 7 whole eggs
- 2 egg yolks
- 1 mango
- ½ vanilla bean, split lengthwise
- ½ cup water
- Fresh mint, for garnish (optional)
- Preheat the oven to 300 degrees F.
- Peel the mango, discard the stone and puree the mango flesh in a food processor.
- Pour 2 cups of the sugar into the center of a pan and pour the water around it.
- Bring the mixture to the boil without stirring.
- Turn the heat down to a simmer and cook until amber-colored.
- This will take 10 to 20 minutes.
- Remove the mixture from the heat and pour the caramel into 6 ramekins.
- Swirl to coat the sides and leave to cool.
- Bring the vanilla and milk to a boil in a pan.
- Turn off the heat and set it inside.
- Whisk the eggs, egg yolks and the rest of the sugar in a bowl and whisk about ½ cup of the milk into the eggs.
- Add the rest of the milk.
- Whisk in the mango puree.
- Strain this mixture into a pitcher.
- Remove the mango fibers and vanilla bean.
- Pour this mixture into the 6 ramekins and arrange them in a hot water bath.
- Bake for 30 minutes then remove from the water bath and let them cool.
- Cover each ramekin with plastic wrap and allow to chill for 2 hours.
- Dip the ramekin bottoms into hot water to loosen the mango pudding or run a knife around the edge of each one.
- Serve garnished with fresh mint sprigs if liked.
Flan is often made with vanilla as the flavor, but in this recipe we are including juicy, sweet mango for a brand new flavor twist. This recipe makes 6 individual mango and vanilla flans which need to be chilled for 2 hours before serving, so you can make them ahead. The flavor is refreshing and delicious, offering an authentic Mexican blend of tastes. Garnish the flan with fresh mint if you like, or another kind of herb. You can see we added fresh berries too, for some extra color on the plate. This is a dessert that is not too heavy, even after a filling Mexican entrée, and the delicate flavor should appeal to everyone at the dinner table.
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