Recipe

Mango coconut flan

Aug 31, 2010 2:00pm
  • 10 mins preparation
  • 1 hr 40 mins cooking
  • Serves 8
    • Print
    Print

Ingredients

Mango coconut flan
  • 8 egg whites
  • 2 cup (320 grams) icing sugar
  • 2/3 cup (100 grams) self-raising flour
  • 1 cup (120 grams) ground almonds
  • 1 teaspoon ground cardamom
  • 1 cup (80 grams) desiccated coconut
  • 1 tablespoon finely grated lime rind
  • 185 gram butter, melted
  • 2 small mangoes
  • 2 tablespoon brown sugar
  • 1/4 cup (35 grams) coarsely chopped toasted pistachios
  • greek-style yoghurt, to serve
Lime syrup
  • 1 cup (220 grams) white sugar
  • 1 cup (250 millilitres) water
  • 1 lime, zested

Method

Mango coconut flan
  • 1
    Preheat oven to 180°C. Grease a closed 24cm (base measurement) springform pan; line the base with baking paper.
  • 2
    In a large bowl, whisk egg whites lightly with a hand whisk until combined. Add combined sifted icing sugar, flour, almonds and cardamom, then coconut, rind and melted butter; whisk until combined.
  • 3
    Pour mixture into pan. Peel and cut cheeks from mangoes; cut cheeks lengthways into 5mm thick slices. Arrange mango slices around top of mixture in circles. Bake 1¼ hours. Working quickly, sprinkle top with brown sugar. Return to oven; bake a further 10 minutes. Cool flan 10 minutes before transferring to a serving platter.
  • 4
    Meanwhile, make lime syrup.
  • 5
    Serve cake, warm or at room temperature, drizzled with syrup and sprinkled with nuts. Accompany with yoghurt.
Lime syrup
  • 6
    In a medium saucepan, combine ingredients; bring to the boil. Reduce heat; simmer 3 minutes or until sugar is dissolved. Cool slightly.

Notes

The ingredients can be swapped: cinnamon for cardamom, peaches and almonds for mango and pistachios, and orange for lime. Flan is best made on the day of serving.

The Latest from Food To Love