Best 6 Mango Flan On Chocolate Recipes

MANGO FLAN ON BROWNIES

Steps:

• PREHEAT THE OVEN TO 300 DEGREES.
• POUR 2 CUPS SUGAR INTO THE CENTER OF A DEEP SAUCEPAN. CAREFULLY POUR THE WATER AROUND THE SUGAR, TRYING NOT TO SPLASH ANY SUGAR ONTO THE SIDES OF THE PAN. DO NOT STIR; GENTLY DRAW YOUR FINGER THROUGH THE CENTER OF THE SUGAR TWICE, MAKING A CROSS, TO MOISTEN IT. OVER MEDIUM-HIGH HEAT, BRING TO A BOIL WITHOUT STIRRING. REDUCE THE HEAT TO A FAST SIMMER AND COOK WITHOUT STIRRING UNTIL AMBER-CARAMEL IN COLOR, 10 TO 20 MINUTES. IMMEDIATELY REMOVE FROM THE HEAT. MEANWHILE, SET 6 (1-CUP RAMEKINS OR SHALLOW COFFEE CUPS NEARBY. WHEN THE CARAMEL IS COOKED, QUICKLY POUR ABOUT 1/4 CUP CARAMEL INTO EACH RAMEKIN AND SWIRL TO COAT THE SIDES. SET ASIDE TO COOL.
• IN A SAUCEPAN, BRING THE MILK AND VANILLA BEAN TO A BOIL OVER MEDIUM HEAT. IMMEDIATELY TURN OFF THE HEAT AND SET ASIDE TO INFUSE. MEANWHILE, IN A LARGE BOWL, WHISK TOGETHER THE EGGS, ADDITIONAL EGG YOLKS AND THE REMAINING 1 CUP SUGAR. WHISK ABOUT 1/2 CUP OF THE HOT MILK INTO THE EGG MIXTURE. WHISK THE REMAINING HOT MILK INTO THE EGG MIXTURE. WHISK IN THE MANGO PUREE UNTIL SMOOTH. STRAIN THE MIXTURE INTO A PITCHER TO SMOOTH IT AND TO REMOVE THE VANILLA BEAN AND MANGO FIBERS. POUR THE MIXTURE INTO THE CARAMEL-LINED RAMEKINS AND ARRANGE IN A HOT WATER BATH. BAKE IN THE CENTER OF THE OVEN UNTIL DRY AND SET IN THE CENTER, 30 TO 35 MINUTES. REMOVE FROM THE WATER BATH AND LET COOL. TIGHTLY COVER EACH RAMEKIN WITH PLASTIC WRAP. REFRIGERATE AT LEAST 2 HOURS, OR REFRIGERATE UNTIL READY TO SERVE, UP TO 24 HOURS.
• CHOCOLATE BROWNIE BASE: PREHEAT THE OVEN TO 350 DEGREES. GREASE A 9 BY 13-INCH BAKING PAN AND LINE IT WITH PARCHMENT OR WAXED PAPER, PRESSING INTO THE CORNERS. IN A MIXER FITTED WITH A PADDLE ATTACHMENT (OR USING A HAND MIXER), CREAM THE BUTTER UNTIL FLUFFY. MIX IN THE SUGAR. MIX IN THE EGGS AND VANILLA AND MIX UNTIL LIGHT AND FLUFFY. SIFT TOGETHER THE FLOUR, COCOA POWDER, BAKING SODA AND SALT. ADD TO THE BUTTER MIXTURE AND MIX JUST UNTIL COMBINED. MIX IN THE CHOCOLATE CHIPS. POUR INTO THE PREPARED PAN, SMOOTH THE TOP, AND BAKE UNTIL THE CAKE IS FIRM IN THE CENTER AND THE SURFACE IS DRY AND SHINY, 15 MINUTES. LET COOL IN THE PAN. RUN A KNIFE AROUND THE EDGES OF THE PAN AND TURN OUT THE WHOLE CAKE ONTO A WORK SURFACE. PEEL OFF THE WAXED PAPER. USING A RAMEKIN AS A GUIDE, USE A SHARP KNIFE TO CUT OUT 6 BROWNIE CIRCLES THE SAME SIZE AS THE RAMEKINS.
• TO SERVE, PLACE A BROWNIE CIRCLE ON EACH SERVING PLATE. TURN A FLAN OUT ON TOP OF THE CAKE (YOU MAY NEED TO DIP THE BOTTOM OF EACH RAMEKIN IN HOT WATER TO LOOSEN THE CARAMEL, AND/OR RUN A KNIFE AROUND THE EDGE OF THE RAMEKIN). THE CARAMEL WILL POUR OUT AND SERVE AS THE SAUCE, AND WILL ALSO SOAK INTO THE BROWNIE.

MANGO PUDDING (FLAN DE MANGO)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
• In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
• Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

FLAN DE CHOCOLATE

Steps:

• Pour 2 cups of the sugar into the center of a deep saucepan and carefully pour the water around it, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice (making a cross) to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Set 8 (1-cup) ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about 1/4 cup of caramel into each ramekin and swirl to coat the sides. Set aside to cool. Preheat the oven to 325 degrees F.
• In a saucepan, bring the milk, vanilla bean and cinnamon sticks to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Add the chopped chocolate and whisk to melt and combine. Meanwhile, whisk together the eggs, additional egg yolks, and the remaining cup of sugar. Whisk about 1/2 cup of the hot milk into the egg mixture and then whisk in the remaining hot milk. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and the cinnamon sticks.
• Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath. Bake in the center of the oven until set in the center, 30 to 35 minutes. Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.)
• To serve, turn out flans onto plates (you may need to dip the bottom of each ramekin in hot water to loosen the caramel.) The caramel will pour out and serve as the sauce.

MANGO TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a large bowl, beat the egg.
• Add the butter and sugar, and mix.
• Add the flour and mix until combined. The dough will be crumbly in your hand.
• Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).
• NOTE: Freeze and save remaining pie crust crumble for later.
• Prick the crust with a fork to prevent it from puffing up in the oven.
• Bake the crust for 30-40 minutes, or until golden brown.
• On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
• Remove the meat from the sides and thinly slice.
• In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
• Transfer the yogurt mixture to the cooled tart crust.
• Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
• Chill the fruit tart for at least an hour.
• Enjoy!

LEMON TART WITH MANGO AND DARK CHOCOLATE TOPPING

Steps:

• Prepare pastry: Mix by hand or food processor the flour and butter until it resembles breadcrumbs. Add egg and water. Mux until it forms a ball. Wrap in cling film and chill in the fridge for 30 minute
• Roll pasty into a circle, about 3mm thick and line 25 cm flan tin. Chill for a further 10 minute.
• Preheat oven to 200C and bake pastry case blind for 10 minute Remove paper etc, cook for further 15 minutes. Cool. (Or use a readymade 25cm pastry case.).
• Reduce oven heat to 140°C.
• Whisk eggs, sugar lemon juice and zest for a few seconds. Whisk in cream.
• Pour lemon mixture into case and bake for 45-55 minuest until just set. Cool.
• Arrange sliced mango over the tart, melt chocolate and drizzle it over the mango.

CREAMY 'DOS LECHES' MANGO FLAN DESSERT

Steps:

• Mix evaporated milk and condensed milk in large bowl until blended. Stir in mangos. Refrigerate until ready to use.
• Reserve Caramel for later use. Stir 2% milk into Flan Mix in small saucepan. Bring to boil on medium heat, stirring constantly. (Mixture will be thin.) Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Meanwhile, bring 1 cup water to boil. Add to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in remaining water. Pour into 13x9-inch square pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Cut flan and gelatin into 1-inch cubes. Add to mango mixture just before serving; stir to evenly coat.