The truth is we are blessed with so many delicious ripe mangoes these days, we’ve managed to peel, slice, and freeze mangoes to last us til’ the end of the year. We also share our mangoes with friends and family.
While we love our mango milkshakes and smoothies, we also use ripe mangoes to make YUMMY desserts!!!!
With that said, can you guess what these are?
If you guessed “Mango Flans,” you’re right!!!
Our “Mango Flans” taste just as FANTABULOUS as all our other flans, in fact, they taste DIVINE!!!
Check out our YUM-O-LI-CIOUS “Mango Flan” Crockpot Recipe!!!
It’s easy-peasy, and soooooo yummy!!!
• ¾ cup white sugar
• 1 8oz. package cream cheese (softened)
• 1 ½ cup peeled ripe mangoes
• 1 pinch of salt
• 5 whole eggs
• 1 teaspoon vanilla extract
• 1 – 14 oz., can sweetened condensed milk
• 1 – 12 fluid oz., can evaporated milk
• water (for slow cooker)
· In a small heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Immediately, pour into a round baking dish that will fit into your crockpot, tilting to coat bottom and sides. Set aside.
Pour all ingredients (except hot water) into a blender. It’s quicker. ;)
Pour mixture into sugar coated mold and cover with aluminum foil. Line the bottom of your crockpot with aluminum foil. Place baking dish inside of crockpot (allowing approximately 1 inch space, all the way around. Pour water around baking dish to approximately 1-2 inches deep. Be careful not to let the water mix in with the mixture inside your mold. One inch should be enough. Cover crockpot and cook on HIGH for 2 ½ – 3 hours. To make sure it’s done, using a kitchen knife, crack a slit on top of aluminum foil and insert knife into custard. When knife comes out clean, it’s done.
Allow to cool for an hour, then, chill in refrigerator for at least 2 hours. Before serving, run a knife around edges of mold and invert on a rimmed serving dish.
This recipe has our “Seal of Approval.”
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