Easy Mango Gingersnap Flan

Easy Mango Gingersnap Flan

Here's a stunning and very easy-to-make dessert that is perfect for dinner parties or just a family Sunday dinner. The flan itself has only a few simple ingredients and the pairing of a gingersnap cookie crumb base with bright fresh mango is utterly delicious. This is one of those simple desserts that your guests will think you slaved over. We won't tell them the difference if you don't!

Mango Compote

• 4 large ripe mangoes 
• 1/3 cup sugar

Peel and dice the mangoes. Simmer half the mangoes with the sugar over low heat until the mango is softened and beginning to fall apart. Add the other half of the diced mango and simmer only for an additional few minutes. This method will ensure a good chunky consistency to you finished compote. Cool completely.

Sour Cream Flan

Grease a 9 inch springform pan, lining the bottom with parchment paper to make the flan easier to remove from the pan..

Mix together until well combined:

• 1 1/4 cups gingersnap cookie crumbs ( I crushed the cookies in a food processor)
• 1/4 cup melted butter
• 2 tbsp sugar

Press into the bottom of the greased springform pan.

For the custard part of this desert it is important to use full fat sour cream or the filling will not set. I use 18% milk fat sour cream that is sometimes sold as “restaurant style” or “extra thick”.

Whisk together until the sugar is dissolved:

• Three, 8 oz tubs of sour cream
• 1 cup sugar
• 3 large eggs
• 3 tsp vanilla extract

Pour onto the prepared graham crumb crust and bake at 300 degrees F for 50-55 minutes. The custard will still be quite jiggly at the center when done and may be just beginning to brown slightly at the edges, although no color at all is necessary for the flan to be properly baked. Allow the flan to cool to room temperature then refrigerate for a couple of hours before topping with the mango compote and serving.

Easy Mango Gingersnap Flan

Here's a stunning and very easy-to-make dessert that is perfect for dinner parties or just a family Sunday dinner. The flan itself has only a few simple ingredients and the pairing of a gingersnap cookie crumb base with bright fresh mango is utterly delicious. This is one of those simple desserts that your guests will think you slaved over. We won't tell them the difference if you don't!

Mango Compote

• 4 large ripe mangoes 
• 1/3 cup sugar

Peel and dice the mangoes. Simmer half the mangoes with the sugar over low heat until the mango is softened and beginning to fall apart. Add the other half of the diced mango and simmer only for an additional few minutes. This method will ensure a good chunky consistency to you finished compote. Cool completely.

Sour Cream Flan

Grease a 9 inch springform pan, lining the bottom with parchment paper to make the flan easier to remove from the pan..

Mix together until well combined:

• 1 1/4 cups gingersnap cookie crumbs ( I crushed the cookies in a food processor)
• 1/4 cup melted butter
• 2 tbsp sugar

Press into the bottom of the greased springform pan.

For the custard part of this desert it is important to use full fat sour cream or the filling will not set. I use 18% milk fat sour cream that is sometimes sold as “restaurant style” or “extra thick”.

Whisk together until the sugar is dissolved:

• Three, 8 oz tubs of sour cream
• 1 cup sugar
• 3 large eggs
• 3 tsp vanilla extract

Pour onto the prepared graham crumb crust and bake at 300 degrees F for 50-55 minutes. The custard will still be quite jiggly at the center when done and may be just beginning to brown slightly at the edges, although no color at all is necessary for the flan to be properly baked. Allow the flan to cool to room temperature then refrigerate for a couple of hours before topping with the mango compote and serving.