MANGO FLAN RECIPES

Steps:

• Place 10 4-ounce ramekins in a 9x13 baking pan. Spray ramekins lightly with cooking spray. Place the sugar in a medium saucepan. Stir constantly over medium heat, until the sugar melts and turns the color of honey, about 8-10 minutes. Distribute the caramel among the ramekins, working quickly before the caramel hardens. Sprinkle 1 tablespoon diced mango in each ramekin. Set aside. Preheat oven to 350° degrees. Using an electric mixer, beat mango puree with eggs on low speed to combine. Increase speed to medium high, and mix until incorporated. Add condensed milk, evaporated milk and salt, continuing on medium high for 2-3 minutes. Ladle custard over caramel in the ramekins, filling them to 1/2 inch from the rim. Place filled ramekins in a baking dish and pour enough hot water to reach halfway up the sides of the ramekins. Cover baking dish tightly with foil and place in the oven. Bake until flan is set, about 45 minutes (when you tap the edge of a ramekin the flan should still wobble a little in the center). Carefully remove baking dish from oven, remove foil, and let ramekins cool slightly. Using tongs, remove the ramekins from water and set on a towel to cool for at least two hours before serving. Once it is cooled completely, flan can be refrigerated for up to one day before unmolding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen flan, and then invert it onto the plate.  Add a sprig of mint for garnish. Source: National Mango Board

Steps:

• For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add water, until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
• Heat the oven to 190°C (170° fan) 375°F gas 5. Lightly grease a 23cm|9" flan dish or tin.
• Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 10 minutes until golden and cooked through.
• For the filling: mix together the sugar and egg yolks in a heatproof bowl. Whisk in the flour and cornflour and mix until incorporated.
• Heat the coconut milk in a pan to a gentle boil. Remove from the heat and pour slowly into the egg yolk mixture, stirring constantly.
• Pour back into the pan. Heat until boiling and then continue stirring for 1-2 minutes until thick. Remove from the heat. Set aside to cool, stirring occasionally.
• Spread the filling in the pastry case and arrange the sliced mangoes on top.
• Heat the jam and water and pass through a sieve.
• Brush the jam glaze over the mango slices and chill until ready to serve.
• For the coconut ice cream: whisk the cream until thick.
• Gently stir in the coconut cream and desiccated coconut.
• Put into a freezerproof container, cover and freeze for at least 4 hours until firm.
• Serve with the mango tart.