Baked Mango Flan with Coconut Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tropical flan infused with ripe mango and topped with velvety coconut cream for a refreshing dessert. This Mexican recipe, ready in about 90 minutes, pairs eggs, evaporated milk, condensed milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 60 min Serves 8 Puerto Rican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
  2. Step 2: Make caramel: heat 1/4 cup brown sugar in a small saucepan over medium heat, stirring constantly until melted and golden (5 minutes). Immediately pour into springform pan and swirl to coat.
  3. Step 3: Blend 4 large eggs, 1 can evaporated milk, 1 can condensed milk, and 1 tsp vanilla extract until smooth.
  4. Step 4: Stir in 2 cups diced mango. Pour mixture into caramel-coated pan.
  5. Step 5: Place pan in a larger baking dish and pour hot water halfway up the sides. Bake 50-60 minutes until set but slightly jiggly.
  6. Step 6: Cool to room temperature, then refrigerate 4 hours. Top with 1/2 cup coconut cream before serving.

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