• Mango Flan With Orange And Mango Salad

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    • vegetable oil spray
    • 2 Tbsp. water
    • 2 tsp unflavored gelatin
    • 2 c. minced peeled pitted mangoes (about 2 medium)
    • 1 c. low-fat (1%) buttermilk
    • 1/2 c. sugar
    • 1 Tbsp. fresh lemon juice
    • 1 pch salt
    • 1 1/2 c. water
    • 1/3 c. sugar
    • 1 Tbsp. grated lemon peel
    • 1 x vanilla beans split lengthwise
    • 2 tsp fresh lemon juice
    • 1 lrg orange peeled, segmented
    • 1 lrg mango peeled, pitted, sliced Thinly sliced fresh mint leaves


    1. Spray six 2/3- to 3/4-c. souffle dishes with vegetable oil spray. Pour 2 Tbsp. water into small saucepan. Sprinkle gelatin over; let stand 10 min. Stir over low heat just till gelatin dissolves. Remove from heat. Puree minced mangoes in processor. Transfer 1 1/3 c. puree to medium saucepan; stir over low heat till hot. Fold in gelatin, then buttermilk, 1/2 c. sugar, 1 Tbsp. lemon juice and salt. Strain mango mix into bowl. Divide among prepared dishes. Refrigeratetill set.
    2. Combine 1 1/2 c. water, 1/3 c. sugar and lemon peel in medium saucepan.
    3. Scrape in seeds from vanilla bean; add in bean. Stir over medium heat till sugar dissolves. Increase heat and boil till reduced to 1/2 c., about 20 min. Strain. Fold in 2 tsp. lemon juice. Refrigeratelemon syrup till cool. Combine orange, sliced mango and mint in bowl. Run small knife around mango flans; invert onto plates. Surround with orange salad.
    4. Drizzle syrup over.
    5. NOTES : This refreshing dessert comes from Lincoln Carson, pastry chef at the Highlands Inn in Carmel Highlands, California. It has a lovely rich texture, even though it has no Large eggs.

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