# Flan Mangue Vanille

A vanilla custard pie with a mango insert and sliced mango decoration.

- Category: Dessert
- Language: en

## Ingredients

- 700 gr whole milk
- 2   vanilla beans
- 140 gr sugar
- 160 gr egg yolks
- 60 gr cornstarch
- 100 gr butter
- 200 gr whole liquid cream
- 300 gr mango puree
- 20 gr sugar
- 40 gr sugar
- 5 gr pectin
- 150 gr mango cubes
- 0.5   lemon juice
- 250 gr flour
- 150 gr butter
- 90 gr icing sugar
- 35 gr almond powder
- 1 pinch fleur de sel
- 1   egg
- 250 gr whole liquid cream
- 40 gr icing sugar
- 0.5   tonka bean
- 0.5   vanilla bean
- 1   mango
- neutral glaze

## Instructions

1. To prepare the flan, put the egg yolks with vanilla and sugar in a recipient and mix well.
2. Add the cornstarch and mix again.
3. In a large pot, put the milk and the grated vanilla and bring to a simmer.
4. When it simmers, add part of the milk mixture into the egg yolks mixture.
5. Put everything back in the pot and cook until thickened.
6. When thickened, put the mixture in a bowl, add the butter and mix until incorporated.
7. Add the liquid cream and mix again.
8. Put the preparation in a tray, cover with plastic wrap and put it in the fridge until used.
9. Peel the mango, cut it in pieces and reduce it to purée using an immersion blender.
10. Add a little bit of lemon juice to the purée to avoid oxidation.
11. Put the mango purée in a saucepan, bring to boil and add a sugar and pectin mixture.
12. Let it boil for a minute and add the mango cubes.
13. Mix.
14. Put everything in a smaller circle than the one used for the flan and put it in the freezer.
15. Recover the flan preparation, put it in a salad bowl and mix with an immersion blender to make it very smooth.
16. In a pie crust, put a third of the flan preparation.
17. Add the frozen mango insert in the center of the flan.
18. Cover with the remaining flan preparation and smooth the surface.
19. Bake one hour at 165 degrees.
20. Put the pie in the fridge until the next day.
21. To prepare the chantilly cream, put the tonka beans (or vanilla), icing sugar and liquid cream in a bowl and whisk.
22. Unmold the flan and put the chantilly cream on top.
23. Peel a mango and cut it in thin slices using a mandoline.
24. Redetail them with a cookie cutter.
25. Put the mango slices in a circle the same size as the flan and put them in the freezer.
26. Add lemon juice on the mango slices to avoid oxidation.
27. When the mango slices are frozen, place them on top of the flan.
28. Put a little glaze on top to make them shine.

## Equipment

- knife
- bowls
- whisk
- sauce pan
- immersion blender
- spatula
- plastic film
- peeler
- scale
- mandoline
- cookie cutter
- kitchen machine

## Tips

- The different textures of the tonka bean créme are incredible for the flans.
- Adding a little lemon juice avoids oxidation of the mango.
- The pie needs to rest in the fridge until the next day.

## Source

- Original video: https://www.tiktok.com/@nicook_off/video/7505815635742526742?is_from_webapp=1&sender_device=pc&web_id=7468315350809511426
- Recipe page: https://www.cliprecipe.com/recipe/1f320e8e-a92d-47e0-95ac-9eaa4b40fd52
- Extracted: 2025-06-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt