Mango Flan with Strawberries & Coconut | a2 Milk® USA Recipes
Mango Flan with Strawberries & Coconut | a2 Milk® USA Recipes

Mango Flan with Strawberries & Coconut

Flan may seem like an elusive dessert best left to the pastry chefs, but it’s actually quite simple to make at home. In case you’re not familiar with flan, this Hispanic dessert is a thick and creamy custard made from milk, eggs, and sugar. While some flans are made from sweetened condensed milk, this flan uses whole milk which keeps it lower in calories and fat than the condensed milk variety. Try this mango flan recipe this summer for your next patio dinner or potluck.

Difficulty: Medium

Cook time: 50 minutes

Chill time: 2 hours

Servings: 6

 

Ingredients

  • 3 small Mangoes, peeled and pitted (about 3 cups)
  • 5 Tbsp. Water, divided
  • ½ cup Cane sugar
  • 2 Tbsp. Lemon juice
  • 2 cups a2 Milk® Whole Milk (do not use low fat)
  • 3 Eggs + 2 egg yolks
  • 1 ½ tsp. Vanilla
  • Pinch of fine sea salt
  • Strawberries, sliced (for garnish)
  • Coconut flakes (for garnish)

 

Equipment 

  • Custard ramekins
Mango Flan with Strawberries & Coconut

Directions

  1. Preheat oven to 325℉.
  2. Make the mango puree by combining the mango and 2 tablespoons water in a blender. Set aside.
  3. In a saucepan, bring the milk to a simmer over medium heat, stirring occasionally.
  4. While the milk mixture heats, whisk the eggs and egg yolks until pale yellow and just combined, being careful not to over mix the eggs.
  5. In a slow stream, pour the hot milk mixture into the bowl of eggs, whisking constantly. Then stir in the vanilla, mango puree, and a pinch of salt.  
  6. Pour the flan base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture and refrigerate, covered to cool.
  7. Wash the saucepan and reuse to make the caramel. To make the caramel, stir the sugar and 3 tablespoons water in a small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color for about 7 minutes. Carefully, stir in lemon juice. Quickly, divide caramel among six ramekins being sure to coat the bottom of each.
  8. Divide cooled flan base equally between your caramel-coated ramekins, filling ¾-way full.
  9. Reduce oven to 300 ℉. Arrange cups in 13 x 9 x 2-inch baking dish. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Leave ramekins in hot water for about 30 minutes, then remove when cool enough to handle. Chill covered with plastic wrap until cold, at least 2 hours and up to 2 days. With a butter knife, cut around sides of each ramekin to loosen flan; turn out onto plate.
  10. Garnish with strawberries and coconut flakes.  Enjoy!

 

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