Champagne® Mango flan

Champagne® Mango flan

Serves 12
Meal type Dessert, Snack
Misc Pre-preparable, Serve Cold


  • 5 whole eggs
  • 5 egg yolks
  • 1 quart half and half
  • 2 teaspoons vanilla extract
  • 1 1/2 cup sugar
  • 1/2 cup water
  • 2 Champagne® mangos (peeled, seeded and diced)


  • 1 cup Champagne® mango slices (for garnish)
  • 1 cup berries (for garnish)


Step 1 Cook 1/2-cup sugar and 1/2 cup water till it turns caramel brown. The sugar caramel is delicate and should be watched carefully to avoid burning.Divide among 12 four-ounce disposable aluminum baking cups.
Step 2 Bring half-and-half, sugar and vanilla to boil. Separately combine whole eggs and yolks. Add milk mixture to egg mixture in a stainless steel bowl. Skim foam off the top. Divide mixture among cups with the caramel; add diced mango to each cup.
Step 3 Bake in water bath in oven at 350° for about 30 to 45 minutes or until firm to the touch. Stick a knife or a skewer in the middle of the flan; if it comes out clean, the flan is ready.
Step 4 Refrigerate until cool. To serve, place a plate over the flan cup and gently flip over so that the custard rests on top of the plate, caramel side up. You may garnish with slices of fresh champagne mango and a few berries, depending on your taste.


This recipe was created for the Champagne® mango by Chef Wayne Elias of Mark's Restaurant in West Hollywood, Calif. After graduating with a culinary degree from the Rhode Island School of Design, Chef Wayne spent more than 20 years in the culinary field before becoming a co-owner of Mark's. Prior to Marks, he was executive chef at the Faculty Club at the University of California, a private club with a staff of 15, two restaurants, 10 private dining rooms and a catering operation. Since Wayne came to Mark's, the restaurant has been highly reviewed by Los Angeles Magazine and other publications, including being named one of the 10 Best Restaurants in Los Angeles for 1998 by Buzz Magazine.