Mango flan noodles with strawberry sauce

Name: Mango flan noodles with strawberry sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 7-10 Tbsp Oil; 50 g + 75 g + 1-2 tablespoons sugar; 1 (425 ml) fresh mango or 1 can of mango; 4 TABLESPOONS Lemon juice; 150 g Whipped cream; 3 Eggs (Gr. M); 250 g Strawberries + fresh fruit to decorate; 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

7-10 Tbsp Oil
50 g + 75 g + 1-2 tablespoons sugar
1 (425 ml) fresh mango or 1 can of mango
4 TABLESPOONS Lemon juice
150 g Whipped cream
3 Eggs (Gr. M)
250 g Strawberries + fresh fruit to decorate
7-10 Tbsp Icing sugar

Directions

1
Brush a box mould (20 cm long; approx. 1 l capacity) with oil. Caramelise 50 g sugar until golden yellow. Deglaze with 75 ml water and boil down for about 5 minutes while stirring. Pour into the box mould and allow to set.
2
Peel 3/4 of the mango, cut the flesh off the stone (drain the canned mango, put a piece aside for decoration). Puree the fruit flesh and 2 tablespoons lemon juice. Stir in cream and 75 g sugar with a whisk.
3
Whisk eggs, stir in. Spread on the caramel.
4
Place the box mould in a high casserole dish. Pour so much hot water into the casserole dish that about 2/3 of the casserole dish is in water. Leave in a hot oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for approx. 1 1/4 hours.
5
Let it cool down. Then cover and leave to cool for at least 6 hours, preferably overnight.
6
Wash, clean and halve 250 g strawberries. Puree with 1-2 tbsp sugar and 2 tbsp lemon juice. Use 2 tablespoons to cut the flan into cams and serve with the sauce. Decorate with the rest of the mango in wedges and strawberries, dust with icing sugar.