Creamy Gingersnap Mango Flan

Creamy Gingersnap Mango Flan. The flavour of ginger and mango go naturally well together, in this easy to prepare dessert that impresses without a lot of effort.

Creamy Gingersnap Mango Flan

Here’s a stunning and very easy-to-make dessert that is perfect for dinner parties or just a family Sunday dinner.

The flan itself has only a few simple ingredients. The pairing of a gingersnap cookie crumb base with bright fresh mango is utterly delicious. Like peaches, mango and ginger is just a magical flavour combination.

Creamy Gingersnap Mango Flan

We make this sour cream flan in may combinations of flavours. One of our all time favourites uses our bountiful Newfoundland blueberries. That version we have made literally hundreds of times in our household. Find it here.

The sour cream may seem like an unusual ingredient in a flan but it is quite an unusually delicious and refreshing change from a heavier cheesecake for example. The slight tang of the sour cream blends well with the vanilla in the flan and the natural fruit flavour too.

This is one of those simple desserts that your guests will think you slaved over. We won’t tell them the difference if you don’t!

Creamy Gingersnap Mango Flan

Like this Mango Flan recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

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Creamy Gingersnap Mango Flan

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

Creamy Gingersnap Mango Flan. The flavour of ginger and mango go naturally well together in this easy to prepare dessert that impresses without a lot of effort.

Course: Dessert

Cuisine: North American

Servings: 12 servings

Author: Barry C. Parsons

Ingredients

For the Mango Compote

• 4 large ripe mangoes
• 1/3 cup sugar

For the gingersnap crust

• 1 1/4 cups gingersnap cookie crumbs I crushed the cookies in a food processor
• 1/4 cup melted butter
• 2 tbsp sugar

For the baked custard layer

• Three 8 oz tubs of sour cream (3 cups)
• 1 cup sugar
• 3 large eggs
• 3 tsp vanilla extract

Instructions

To Prepare the Mango Compote

1. Peel and dice the mangoes.
2. Simmer half the mangoes with the sugar over low heat until the mango is softened and beginning to fall apart.
3. Add the other half of the diced mango and simmer only for an additional few minutes. This method will ensure a good chunky consistency to your finished compote. Cool completely.

To prepare the gingersnap crust

1. Grease the bottom of a 9 inch spring form pan, lining the bottom with parchment paper to make the flan easier to remove from the pan when baked and cooled.
2. Mix together the cookie crumbs, butter and sugar until well combined.
3. Press into the bottom of the prepared spring form pan.

To prepare the baked custard layer

1. For the custard part of this desert it is important to use full fat sour cream or the filling will not set. I use 18% milk fat sour cream that is sometimes sold as “restaurant style” or “extra thick”.
2. Whisk together the sour cream, sugar eggs and vanilla extract until the sugar is completely dissolved.
3. Pour onto the prepared cookie crumb crust and bake at 300 degrees F for about an hour. May need up to 10 minutes more depending on your oven. The custard will still be quite jiggly at the center when done and may be just beginning to brown slightly at the edges, although no color at all is necessary for the flan to be properly baked. (If you think your oven runs on the cool side increase the heat to 325 degrees F.)
4. Allow the flan to cool to room temperature in the pan then refrigerate for several hours, still in the pan. Remove the flan from the pan to a large flat serving plate before topping with the mango compote and serving.

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