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Mango and Aguaymanto Flan

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  • Prep 20 min
  • Total 1 hr 20 min
  • Ingredients 7
  • Servings 8
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I have spent the last two months in Peru, enjoying the wonderful summer and great food. One of my biggest temptations here is the fresh and colorful fruits that are found everywhere, many of them difficult or impossible to find in other countries. I can find mangoes, for example, in New York, and they’re often tasty. But I must confess that they never come close to the degree of excellence of fresh mangoes from Peru. Another fruit that I love, not only for its flavor and texture, but also for its beauty is aguaymanto (goldenberry or pichuberry). So, a couple of weeks ago, I realized I had all these delicious ingredients in my kitchen and thought to make one of my favorite desserts with a special twist of flavor and color. I decided to add mango to my flan and garnish it with aguaymantos, and the end result exceeded my expectations. Totally delicious. Do you want to try it?
by Morena Cuadra
Updated Sep 14, 2015
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Ingredients

  • 2 cups sugar
  • 1/3 cup water
  • 1 cup sliced aguaymantos (pichuberries)
  • 1 can (14 oz) condensed milk
  • 1 can (12 oz) evaporated milk
  • 6 eggs
  • 1 medium mango, peeled and cut into chunks

Directions

  •  
    1
    Preheat the oven to 375°F.
  •  
    2
    In a small pot, melt the sugar with 1/3 cup of water over medium heat. Bring to a boil while stirring. Stop stirring once the sugar has dissolved and keep cooking until the caramel has a nice golden brown tone, but not too dark. If you let it cook too long, the caramel will taste bitter.
  •  
    3
    Once the caramel is ready, carefully pour it into an 8-inch springform pan, and swirl quickly to evenly coat the bottom and sides of the pan. Immediately place the sliced aguaymanto over the caramel and let it cool. What you want is for the fruit to stick to the caramel.
  •  
    4
    In the meantime, place the milks, eggs and mango in the blender and blend everything together until completely homogeneous.
  •  
    5
    Pour this mixture into the prepared pan and bake for an hour in a water bath (place the pan in a larger pan with hot water).
  •  
    6
    Once it’s ready, take it out of the oven, take the pan out of the water bath and let it cool completely. Once it’s cold, you can refrigerate it – don’t unmold – for one or two days. When it’s refrigerated, the caramel softens. When you unmold it, it will look very nice and will be completely coated in its caramel sauce.

Expert Tips

  • tip 1
    If you can’t find fresh mangoes, you can use canned mango that has been drained well.
  • tip 2
    Be very careful when handling the caramel, as it can cause terrible burns.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I have spent the last two months in Peru, enjoying the wonderful summer and great food. One of my biggest temptations here is the fresh and colorful fruits that are found everywhere, many of them difficult or impossible to find in other countries. I can find mangoes, for example, in New York, and they’re often tasty. But I must confess that they never come close to the degree of excellence of fresh mangoes from Peru. Another fruit that I love, not only for its flavor and texture, but also for its beauty is aguaymanto (goldenberry or pichuberry). So, a couple of weeks ago, I realized I had all these delicious ingredients in my kitchen and thought to make one of my favorite desserts with a special twist of flavor and color. I decided to add mango to my flan and garnish it with aguaymantos, and the end result exceeded my expectations. Totally delicious. Do you want to try it?
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