Mango Coconut Flan

Mango Coconut FlanI am not perfect. Not everything works out how you planned. Sometimes you just get it wrong. But do you know what … that’s ok. The upside of this is that you can see that there is a real person behind the blog, and you get to try this cake! My Mango Coconut Flan with Lime Syrup and Pistachios. This recipe is so ridiculously delicious that even though I burnt the edges I still wanted to share it with you. To make sure you don’t burn yours I have adjusted the oven temperature to be 160C instead of the 180C I used so don’t panic.

Top Mango Flan

Mangoes are in season and we have been buying them by the tray full. We eat them whole, in yoghurt, blitzed, mixed in ice cream, dehydrated into fruit leather, dried fruit, frozen, baked – you name it we seem to have done it this season. And why not, mangoes are great! If you aren’t a mango fan, you could easily replace them with peaches or nectarines or even apple when they aren’t in season.

Mango Coconut Flan with Lime Syrup & Pistachios

Mango Coconut Flan Slice


8 egg whites

320g (2 cups) icing sugar

100g (2/3 cup) self raising flour

80g (1 cup) desiccated coconut

120g (1 cup) ground almonds

1 teaspoon ground cardamom

1 tablespoon lime rind, finely grated

185g butter, melted

2 mangoes (approx 600g), peeled and sliced into 5mm thick slices

2 tablesppons brown sugar

35g (¼ cup) pistachios, toasted & coarsely chopped

220g (1 cup) white sugar

250ml (1 cup) water

Zest of 1 lime

Greek Yoghurt (optional)

Serving Mango Coconut Flan

Hot Tip: What can you do with 8 extra egg yolks? You can store them in water in a sealed container in the fridge for a couple of days. I’ve never done this myself but apparently it works. You can even try freezing them for months by mixing one teaspoon of sugar with each yolk before freezing. You can then use them to do the following: Make a cake with extra yokes. Make Alfredo Pasta. Add one to your smoothie. Make a mayonnaise or a hollandaise sauce. Make a skin mask. Make a custard, even better turn it into vanilla slice! Make a Pudding (this Martha Stewart one uses 4 yolks!). Make homemade pasta and add extra yolks for a rich yellow pasta. What do you use your extra egg yokes for?

Mango Coconut Lime Pistachio Flan


Lime Syrup on Mango Coconut Flan1. Preheat oven to 160C and grease a 24cm springform pan, lining base with baking paper.

2. Lightly whisk egg whites to combine.

3. Combine sifted icing sugar, flour, coconut, almonds and cardamom. Mix into egg whites. Add lime rind and melted butter. Whisk until combined.

4. Pour mixture into pan. Arrange mango slices in circles on top of mixture. Bake for 1 ¼ hours.

5. Quickly sprinkle top with brown sugar and continue to bake for 10 minutes. Keep an eye on this, as it can quickly go from caramelised to burnt.

6. Allow flan to cool for 10 minutes in the pan before transferring to a serving plate.

7. Make your lime syrup by bringing sugar, water and lime zest to the boil, and reducing the heat to simmer for 3 minutes, until sugar is dissolved. Let cool slightly.

8. Drizzle your warm flan with syrup, sprinkle with nuts and serve with a small dollop of Greek yoghurt.

Mango Coconut Flan Recipe

I hope you don’t mind my burnt cake and trust me that it is delicious and can easily be done properly.

Do you still serve a cake if it is burnt? Would you eat this one? 

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