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.
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 and 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.
We make this sour cream flan in may combinations of flavours, including our all time favourite that 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 heaver 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!
Like this Mango Flan recipe?
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- 4 large ripe mangoes
- 1/3 cup sugar
- 1 1/4 cups gingersnap cookie crumbs I crushed the cookies in a food processor
- 1/4 cup melted butter
- 2 tbsp sugar
- Three 8 oz tubs of sour cream (3 cups)
- 1 cup sugar
- 3 large eggs
- 3 tsp vanilla extract
Peel and dice the mangoes.
Simmer half the mangoes with the sugar over low heat until the mango is softened and beginning to fall apart.
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.
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.
Mix together the cookie crumbs, butter and sugar until well combined.
Press into the bottom of the prepared spring form pan.
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”.
Whisk together the sour cream, sugar eggs and vanilla extract until the sugar is completely dissolved.
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.)
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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