Prepare to embark on a culinary adventure that will transform your dessert game forever! This isn't just another ordinary flan recipe - it's a mind-blowing fusion of classic Mexican cuisine and unexpected flavor combinations that will make your taste buds dance with excitement. Imagine a silky-smooth mango custard nestled on a crunchy, spicy gingersnap cookie base that delivers a symphony of textures and tastes in every single bite. Whether you're a dessert enthusiast or a curious home cook looking to impress, this Creamy Gingersnap Mango Flan is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup gingersnap cookies, crushed
- 1/4 cup butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup ripe mango puree
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round baking dish or flan mold by greasing it lightly with butter.
- In a medium bowl, combine crushed gingersnap cookies with melted butter. Mix thoroughly until the crumbs are evenly coated and moistened.
- Press the gingersnap cookie mixture firmly into the bottom of the prepared baking dish, creating an even layer. Set aside.
- In a large mixing bowl, whisk together sweetened condensed milk, evaporated milk, eggs, mango puree, and vanilla extract until smooth and fully incorporated.
- Carefully pour the mango custard mixture over the gingersnap cookie base, ensuring an even distribution.
- Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the flan dish to create a water bath (bain-marie).
- Carefully transfer the water bath with the flan to the preheated oven and bake for 45-50 minutes, or until the center is just set but still slightly jiggly.
- Remove from the oven and carefully take the flan dish out of the water bath. Allow to cool at room temperature for 30 minutes.
- Refrigerate the flan for at least 2 hours or overnight to allow it to set completely and develop full flavor.
- To serve, run a thin knife around the edges of the flan and invert onto a serving plate. The gingersnap crust will now be on top.
- Garnish with fresh mango slices or additional crushed gingersnap cookies if desired. Serve chilled.
Tips
- Room temperature ingredients are key - ensure your eggs and milk are not cold to achieve a smoother custard texture.
- The water bath (bain-marie) is crucial for even cooking and preventing cracks in your flan.
- Don't overbake! A slightly jiggly center means your flan will set perfectly when chilled.
- For the best flavor, use ripe, sweet mangoes and high-quality vanilla extract.
- Chill the flan for at least 2 hours, but overnight is even better for maximum flavor development.
- When inverting the flan, place your serving plate over the dish and flip quickly and confidently.
- Optional garnishes like fresh mango slices or extra crushed gingersnaps can elevate the presentation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 10g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 120mg
