Mango Flan On Brownies Recipes

MANGO FLAN ON BROWNIES

Steps:

• PREHEAT THE OVEN TO 300 DEGREES.
• POUR 2 CUPS SUGAR INTO THE CENTER OF A DEEP SAUCEPAN. CAREFULLY POUR THE WATER AROUND THE SUGAR, TRYING NOT TO SPLASH ANY SUGAR ONTO THE SIDES OF THE PAN. DO NOT STIR; GENTLY DRAW YOUR FINGER THROUGH THE CENTER OF THE SUGAR TWICE, MAKING A CROSS, TO MOISTEN IT. OVER MEDIUM-HIGH HEAT, BRING TO A BOIL WITHOUT STIRRING. REDUCE THE HEAT TO A FAST SIMMER AND COOK WITHOUT STIRRING UNTIL AMBER-CARAMEL IN COLOR, 10 TO 20 MINUTES. IMMEDIATELY REMOVE FROM THE HEAT. MEANWHILE, SET 6 (1-CUP RAMEKINS OR SHALLOW COFFEE CUPS NEARBY. WHEN THE CARAMEL IS COOKED, QUICKLY POUR ABOUT 1/4 CUP CARAMEL INTO EACH RAMEKIN AND SWIRL TO COAT THE SIDES. SET ASIDE TO COOL.
• IN A SAUCEPAN, BRING THE MILK AND VANILLA BEAN TO A BOIL OVER MEDIUM HEAT. IMMEDIATELY TURN OFF THE HEAT AND SET ASIDE TO INFUSE. MEANWHILE, IN A LARGE BOWL, WHISK TOGETHER THE EGGS, ADDITIONAL EGG YOLKS AND THE REMAINING 1 CUP SUGAR. WHISK ABOUT 1/2 CUP OF THE HOT MILK INTO THE EGG MIXTURE. WHISK THE REMAINING HOT MILK INTO THE EGG MIXTURE. WHISK IN THE MANGO PUREE UNTIL SMOOTH. STRAIN THE MIXTURE INTO A PITCHER TO SMOOTH IT AND TO REMOVE THE VANILLA BEAN AND MANGO FIBERS. POUR THE MIXTURE INTO THE CARAMEL-LINED RAMEKINS AND ARRANGE IN A HOT WATER BATH. BAKE IN THE CENTER OF THE OVEN UNTIL DRY AND SET IN THE CENTER, 30 TO 35 MINUTES. REMOVE FROM THE WATER BATH AND LET COOL. TIGHTLY COVER EACH RAMEKIN WITH PLASTIC WRAP. REFRIGERATE AT LEAST 2 HOURS, OR REFRIGERATE UNTIL READY TO SERVE, UP TO 24 HOURS.
• CHOCOLATE BROWNIE BASE: PREHEAT THE OVEN TO 350 DEGREES. GREASE A 9 BY 13-INCH BAKING PAN AND LINE IT WITH PARCHMENT OR WAXED PAPER, PRESSING INTO THE CORNERS. IN A MIXER FITTED WITH A PADDLE ATTACHMENT (OR USING A HAND MIXER), CREAM THE BUTTER UNTIL FLUFFY. MIX IN THE SUGAR. MIX IN THE EGGS AND VANILLA AND MIX UNTIL LIGHT AND FLUFFY. SIFT TOGETHER THE FLOUR, COCOA POWDER, BAKING SODA AND SALT. ADD TO THE BUTTER MIXTURE AND MIX JUST UNTIL COMBINED. MIX IN THE CHOCOLATE CHIPS. POUR INTO THE PREPARED PAN, SMOOTH THE TOP, AND BAKE UNTIL THE CAKE IS FIRM IN THE CENTER AND THE SURFACE IS DRY AND SHINY, 15 MINUTES. LET COOL IN THE PAN. RUN A KNIFE AROUND THE EDGES OF THE PAN AND TURN OUT THE WHOLE CAKE ONTO A WORK SURFACE. PEEL OFF THE WAXED PAPER. USING A RAMEKIN AS A GUIDE, USE A SHARP KNIFE TO CUT OUT 6 BROWNIE CIRCLES THE SAME SIZE AS THE RAMEKINS.
• TO SERVE, PLACE A BROWNIE CIRCLE ON EACH SERVING PLATE. TURN A FLAN OUT ON TOP OF THE CAKE (YOU MAY NEED TO DIP THE BOTTOM OF EACH RAMEKIN IN HOT WATER TO LOOSEN THE CARAMEL, AND/OR RUN A KNIFE AROUND THE EDGE OF THE RAMEKIN). THE CARAMEL WILL POUR OUT AND SERVE AS THE SAUCE, AND WILL ALSO SOAK INTO THE BROWNIE.

MANGO PUDDING (FLAN DE MANGO)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
• In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
• Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

MANGO FLAN ON CHOCOLATE

Steps:

• Preheat the oven to 300 degrees.
• Pour 2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Meanwhile, set 6 (1-cup ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about 1/4 cup caramel into each ramekin and swirl to coat the sides. Set aside to cool.
• In a saucepan, bring the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks and the remaining 1 cup sugar. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Whisk in the mango puree until smooth. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and mango fibers. Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath. Bake in the center of the oven until dry and set in the center, 30 to 35 minutes. Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours, or refrigerate until ready to serve, up to 24 hours.
• To serve, place a brownie circle on each serving plate. Turn a flan out on top of the cake (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin). The caramel will pour out and serve as the sauce, and will also soak into the brownie.
• Preheat the oven to 350 degrees. Grease a 9 by 13-inch baking pan and line it with parchment or waxed paper, pressing into the corners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Mix in the sugar. Mix in the eggs and vanilla and mix until light and fluffy. Sift together the flour, cocoa powder, baking soda and salt. Add to the butter mixture and mix just until combined. Mix in the chocolate chips. Pour into the prepared pan, smooth the top, and bake until the cake is firm in the center and the surface is dry and shiny, 15 minutes. Let cool in the pan. Run a knife around the edges of the pan and turn out the whole cake onto a work surface. Peel off the waxed paper. Using a ramekin as a guide, use a sharp knife to cut out 6 brownie circles the same size as the ramekins.

MANGO FLOAT RECIPE BY TASTY

Steps:

• Peel the mangoes and cut the lobes off as close to the pit as possible. Thinly slice half of the mango lobes into ¹⁄₁₆-inch (15 mm)-thick slices, keeping the slices intact and transferring to a tray or plate. Cover and refrigerate until ready to assemble. Cut the remaining mango into ½-inch (1.24 cm) cubes. Transfer to a bowl, cover, and refrigerate until ready to assemble.
• Add 2 cups of cream to a chilled large bowl and use an electric hand mixer to beat on medium-high speed until stiff peaks form, 3-5 minutes. Add the remaining 2 cups of cream and beat again until stiff peaks form, 3-5 minutes more.
• Add half of the condensed milk and beat until fully incorporated. Add the remaining condensed milk, vanilla, and salt and beat until fully incorporated and stiff peaks form, 4-7 minutes. Give the mixture a final stir with a rubber spatula.
• Line a chilled 7 x 11 (17 x 27 cm) -inch glass dish with parchment paper, leaving overhang on all sides.
• Cover the bottom of the dish with a single layer of graham crackers, breaking to fill in any gaps as necessary. Spread 2-3 cups (480-720 ml) of the whipped cream mixture evenly over the graham crackers, all the way to the edges and corners of the dish. Top with ½ of the diced mango. Repeat to make another layer. For the final layer, arrange the graham crackers over the diced mango and top with 2-3 cups of whipped cream. Arrange the thinly sliced mango decoratively on top. Sprinkle crushed graham crackers around the edge of the float.
• Cover the mango float in plastic wrap and refrigerate for 4-6 hours, until the cream sets and the graham crackers soften and absorb some moisture. Transfer the float to the freezer for 8 hours, or overnight.
• Remove the float from the freezer and use the parchment paper to lift out of the dish. Let thaw for 5-10 minutes before slicing.
• Serve with your favorite dessert wine, cocktail, coffee, or tea.
• Enjoy!

MANGO FLAN ON CHOCOLATE

Steps:

• Preheat the oven to 300 degrees.
• Pour 2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Meanwhile, set 6 (1-cup ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about 1/4 cup caramel into each ramekin and swirl to coat the sides. Set aside to cool.
• In a saucepan, bring the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks and the remaining 1 cup sugar. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Whisk in the mango puree until smooth. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and mango fibers. Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath. Bake in the center of the oven until dry and set in the center, 30 to 35 minutes. Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours, or refrigerate until ready to serve, up to 24 hours.
• Chocolate Brownie Base: Preheat the oven to 350 degrees. Grease a 9 by 13-inch baking pan and line it with parchment or waxed paper, pressing into the corners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Mix in the sugar. Mix in the eggs and vanilla and mix until light and fluffy. Sift together the flour, cocoa powder, baking soda and salt. Add to the butter mixture and mix just until combined. Mix in the chocolate chips. Pour into the prepared pan, smooth the top, and bake until the cake is firm in the center and the surface is dry and shiny, 15 minutes. Let cool in the pan. Run a knife around the edges of the pan and turn out the whole cake onto a work surface. Peel off the waxed paper. Using a ramekin as a guide, use a sharp knife to cut out 6 brownie circles the same size as the ramekins.
• To serve, place a brownie circle on each serving plate. Turn a flan out on top of the cake (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin). The caramel will pour out and serve as the sauce, and will also soak into the brownie.