Ingredients
For the Caramel Base:
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1/2 cup Granulated sugar
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2 tbsp Water
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1 tsp Lemon juice (prevents crystallization)
For the Flan:
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1.5 cups Fresh mango purée (use ripe, sweet mangoes like Ataulfo)
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1/4 cup Passion fruit pulp (strained to remove seeds, or keep them for texture)
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1 can (400ml) Full-fat coconut milk
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1/4 cup Maple syrup or agave (adjust based on mango sweetness)
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1.5 tsp Agar agar powder (not flakes)
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1 tsp Vanilla extract
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A pinch of sea salt
Instructions
1. Prepare the Caramel
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In a small saucepan, combine the sugar, water, and lemon juice.
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Heat over medium heat without stirring. You can swirl the pan gently.
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Once the mixture turns a deep golden amber color, immediately pour it into the bottom of your flan mold or individual ramekins. Tilt to coat the bottom and let it harden.
2. Make the Mango-Passion Mixture
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In a blender, combine the mango purée, passion fruit pulp, coconut milk, and sweetener. Blend until completely smooth.
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Pour the mixture into a medium saucepan and whisk in the agar agar powder. Let it sit for 5 minutes to activate.
3. Cook and Set
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Place the saucepan over medium heat. Bring to a gentle boil while whisking constantly.
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Once it boils, reduce heat to low and simmer for 2–3 minutes. This is crucial to ensure the agar agar sets properly.
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Remove from heat and stir in the vanilla and salt.
4. Chill
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Carefully pour the mixture over the hardened caramel in your molds.
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Let it cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
5. Serve
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To unmold, run a thin knife around the edges.
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Place a plate upside down over the mold and flip it quickly. The caramel sauce will run down the sides.
Tips for Success
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Agar Agar Tip: Make sure you use powder. If you only have flakes, you will need to triple the amount and boil it longer to dissolve.
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Smooth Texture: For an extra silky flan, pour the cooked mixture through a fine-mesh strainer before adding it to the molds.