Have you seen those small, yellow mangoes pop up on the fruit stalls? They are alphonso mangoes, highly prized for their sweetness and flavour. Their season is short (April-May) so enjoy them now. These pretty sun-coloured flans, served chilled, are a yummy and stunning way to play with those gorgeous fruits. After tasting them, Adele solemnly declared them better than (dreadful) Petits Filous, her ultimate reference. I am so, truly honoured.
My devilishly tasty Alphonso mango flans
|
Recipe by: Anne-Laure at Tasty Diaries Busy:10 min, Total prep time: 40 min (plus overnight chilling) Serves: makes 8 small pots |
Peel and chop the mangoes, and whiz their flesh with the sugar in a large bowl until obtaining a smooth purée. Transfer 1/4 of the mixture into a small container and reserve it  in the fridge for use at time of serving. You should be left with about 350 g mango mixture.
In another bowl, beat the eggs into an omelette with a fork and mix with the cream.
Stir the cream mixture into the mango purée until obtaining a homogenous batter. Pour it into individual ramequins.
Place the ramequins into a large gratin dish and fill it with boiling water up to about half the height of the ramequins.
Bake for 30 minutes, or until the flans feel cooked in the middle (when gently touched, their center should feel set and springy). If their top starts to colour, reduce the heat to 160 degrees C.
Let the flans cool and store them in the fridge preferrably overnight, or at least 6-7 hours.
Serve chilled with a dollop of mango purée and a strawberry on top.
Preheat the oven to 170 degrees C.
Peel and chop the mangoes, and whiz their flesh with the sugar in a large bowl until obtaining a smooth purée. Transfer 1/4 of the mixture into a small container and reserve it  in the fridge for use at time of serving. You should be left with about 350 g mango mixture.
In another bowl, beat the eggs into an omelette with a fork and mix with the cream.
Stir the cream mixture into the mango purée until obtaining a homogenous batter. Pour it into individual ramequins.
Place the ramequins into a large gratin dish and fill it with boiling water up to about half the height of the ramequins.
Bake for 30 minutes, or until the flans feel cooked in the middle (when gently touched, their center should feel set and springy). If their top starts to colour, reduce the heat to 160 degrees C.
Let the flans cool and store them in the fridge preferrably overnight, or at least 6-7 hours.
Serve chilled with a dollop of mango purée and a strawberry on top.
Pick ripe mangoes, their powerful flavour will make the flans tastier.
Ingredients
300 g mango flesh (about 3 alphonso mangoes) + 1 mango
25 cL single cream
4 eggs
4 tablespoons sugar
Raspberries or strawberries for presentation
300 g mango flesh (about 3 alphonso mangoes) + 1 mango
25 cL single cream
4 eggs
4 tablespoons sugar
Raspberries or strawberries for presentation
Copyright © 2009 Tasty Diaries. All rights reserved.
One Comment to “My devilishly tasty Alphonso mango flans”
May 4th, 2010 at 9:01 am
An absolute gem of a recipe and great timing too. While wandering around Borough Market this Saturday we saw some of these ripe mangoes – a quick check online for the recipe to see how many we needed and we were off home with them. Hubby made these – and he was also impressed that the recipe actually took the time suggested – and they were lovely…
thank you