This is my second attempt at making mango custard. The first one, a couple of months ago, was a total disaster and it took me a long time to muster the guts to try again. Yes, the first attempt was that bad. Traumatic. Terribly traumatic. It’s the kind of failure that makes me ask myself if I can really cook at all. It’s like driving and figuring in a really bad road mishap. You shake so badly you’re not sure if you can ever take the wheel again. Then, the moment of panic and anxiety passes and everything becomes a blurry bad memory. That should give you an idea how bad my first batch of mango custard went.
So, my husband came home tonight with a huge bag of mangoes and I suddenly felt that it was time to try again. And I did. This time, I was careful not to pour in too much milk since mango has a rather high water content. Too much liquid in proportion to the eggs — that was what turned my first attempt into a disaster.
Ingredients :
2 ripe mangoes
2 large eggs
1 c. of fresh milk (the ready-to-drink kind)
4 tbsps. of white sugar
4 tsps. of dark brown sugar
Make the custard:
Prepare four ramekins that can each hold about a cup of liquid. Place them in a baking pan. Into each ramekin, place one teaspoonful of dark brown sugar and one teaspoonful of water. Pour enough boiling water into the baking pan to reach a height of about one inch. Place the baking pan, with the ramekins in it, in a preheated 180oC oven for about five to seven minutes or until the sugar melts.
Meanwhile, cut the mangoes, discard the stones, scoop out the flesh, roughly chop and pulse in the blender until liquefied.
In a bowl, beat the eggs and the milk together. Add the white sugar and pour in the mango puree. Mix until blended.
Take the ramekins out of the oven. Ladle the milk-egg-mango mixture into each ramekin until almost full. Pour more boiling water into the baking pan to reach halfway up the ramekins. Put back in the oven and bake for 30 to 35 minutes or until a knife inserted at the center of the custard comes out clean.
I know, it’s just leche flan. But until you’ve made your leche flan with mango puree, you’ll never know how much difference it can make. 
i logged on just a while ago, clicked on your site to look for an easy to prepare dessert that will satisfy my workmates… i have your peaches/cream refrigerator cake (from a few weeks back) in mind.. and now i see this…
i make good leche flan (my workmates love it)..and adding mango puree would certainly give my plain old recipe a surprising twist.
thank you so much!
Oww, I will surely try this. I love leche flan, but to me its too tedious to make.. with this recipe though, it will push me to cook one of my favorite dessert with a new twist. Thanks.
I would definitely say that is a great success ms conie! we love to eat mango in our house, my 5 yr old daugther loves to snack on them for school. However, the mangoes that are available up here at this time of the year are the big greenish kind, although they’re sweet, but they’re meat is not as sweet and yellow as our local mango back home. I would have to save this recipe for this summer i guess! But i can’t wait, thanks ms conie!
I’ve never tried making leche flan before, so I apologise if this is a stupid question… you mentioned that the mango puree would have lots of water and you need to be careful with the milk – do you think using pouring cream would be OK if you want a richer custard?
Great food! Just by reading the recipe makes my mouth salivate…yum yum…will definitely try this. With the upcoming Mango season, I definitely had all the reason to do this dessert.
thanks for a simple recipe.
Rose, if you click on the leche flan link in the entry, you will see that I use fresh milk too.
Me not a fan of evaporated filled milk which I find a bit sour.
hi ms connie, if you’re saying its just leche flan, can i cook it using steamer as well?
we don’t have oven yet.
i really want to try this. thanks!
Hi Connie, this most likely sounds stupid (but since I’m really an amateur in the kitchen I hope you can humor me a little) does using white/brown sugar really make a difference in terms of taste? I’ve always used brown sugar and have assumed that the difference, when cooking, simply lies on the color afterwards.. But since you used both… I’m suddenly wondering if there’s more to it than the color.
i tried doing this but instead of mango (phil mangoes are not available here in kuwait, sad
) i replaced it with langka. same procedure & ingredients. super sarap! thanks ms connie 
judie, yes, you can steam it.
Alexie, brown sugar is a bit bitter and has a higher water content.
as long as masarap, sam!
you are just making me hungry….just had a flu and lost 5 llbs and just before that i have no appetite
and lost 9 lbs in a month.i’m not complaining but now that my appetite is back i don’t have nothing to eat. no filipino restaurant here either…..
i ate too much leche flan on our last cruise ( of course the pastry chef is a pinoy ) and they have
different names but still leche flan
thanks! this means then that I’m going out to pick up white sugar^^ I want to do this already tomorrow!
tried this today, the mangoes available aren’t just sweet enough(yet), some did not ripen evenly..sour and bland, hinog sa pilit using kalburo. so i used mango puree from the supermarket. the flan kinda lost its stickiness (what is the english term for maligat?). I didn’t mind at all, cause it tasted like mango flavored ice cream, yumyum !
It’s mango season here in the Phil. I gotta try this!
hi ms connie im a new fan i love to cook especially for my family. they sure like leche flan but i will difinitely try this one!
Another custard recipe coming up!
hi connie! We dont have mangoes here in calgary,canada right now. If ever there is its so expensive or its a mexican mangoes, iba pa rin ang mangoes naten sa Pilipinas. The available mango here is a pureed(made in the Philippines). how much puree mango will I put if I used mango puree??
Assuming the mango puree has no water added, around 1 and 1/2 cups. Check the sugar content though. Mango purees are either sweetened or unsweetened. You may have to make adjustments with the rest of the ingredients.
Thanks connie! I’ve tried it but instead of putting the sugar first, I put it on top after I cool down the custard. Just like the creme brulee, using the blow torch to burn the sugar. Taste so good with exciting crunch.=) yummmmyyyy….
That sounds good! I think it’s time I get myself a blow torch.
hi miss connie
ive tried this recipe last night..felt bad with the outcome..i dont know wat went wrong.. huhuhu there something wrong with the texture and ung lasa parang… i dnt even know how to explain it..though pwede nmn syang kainin.. my husaband told me n baka daw sobra ung mangga na nilagay ko..hay ewan.. buti n lng ung manggo royale ko very succesful, il just stick to that recipe n lng. ayaw ko n munang i try ing mango custard.
miss connie, dami ko ng ntry sa mga recipe mo d2. in general nmn,ok lahat sa panlasa ni mister. lalo n ung spicy garlic prawns. mas lalo akong na eenganyong magluto. tnx to u!