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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.

Mango Flan with Gingersnap Crust photo of the whole flan

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.

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.

Blueberry Sour Cream Flan image with title text

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!

Mango Flan photo with title text

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
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
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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Recipe Rating

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Saturday 10th of March 2018

Would this work with 14% MF lactose free sour cream?

Barry C. Parsons

Monday 12th of March 2018

I'd certainly give it a try but I've never used it myself.


Thursday 1st of March 2018

Can you subutude frozen for fresh mango

Barry C. Parsons

Thursday 1st of March 2018



Friday 27th of March 2015

We love mangoes & are always looking for new ways to use them. This is perfect! i am going to try it as our Easter dessert.


Sunday 16th of June 2013

This was worth every last calorie.

Deb Darling

Friday 6th of April 2012

How do you think this would work using greek yogurt in place of the sour cream? I love the recipes, but would like to cut some of the calories from the sour cream. By the way, I made your Roasted Tomato Fennel Soup and it was fabulous....gonna make it again!!!

Barry C. Parsons

Saturday 21st of April 2012

It's the fat content that allows a baked custard to set. Substitutions will not work.

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