Baked Mango Flan with Coconut Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tropical flan infused with ripe mango and topped with velvety coconut cream for a refreshing dessert. This puerto rican-inspired mexican ready in about 90 minutes pairs large eggs, (13.5 oz) evaporated milk, (14 oz) 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.

Frequently asked questions

How long does Baked Mango Flan with Coconut Cream take to make?

Total time is about 90 minutes (30 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Mango Flan with Coconut Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Baked Mango Flan with Coconut Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Mango Flan with Coconut Cream for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Mango Flan with Coconut Cream?

Puerto Rican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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