{"id":22659,"date":"2026-08-21T13:23:37","date_gmt":"2026-08-21T11:23:37","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/mango-flan\/"},"modified":"2026-08-21T13:23:54","modified_gmt":"2026-08-21T11:23:54","slug":"mango-flan","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/mango-flan\/","title":{"rendered":"Mango Flan"},"content":{"rendered":"\n

A dish that combines mango, avocado, cilantro, and lime<\/strong> through a variety of preparations and textures.<\/p>\n\n

The recipe features a creamy FROTZ mango flan<\/strong>, served with an avocado and cilantro sorbet, mango crisp, lemon foam, and a mango-lemon agar.<\/p>\n\n

A recipe in which FROTZ mango and lemon pulps<\/strong> are used in a variety of preparations: from creamy flan and mango crumble to lemon mousse and mango-lemon agar.<\/p>\n\n

The dish is rounded out with avocado and cilantro pasta and sorbet, bringing together different flavors, temperatures, and textures<\/strong> on a single plate.<\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

A dish that combines mango, avocado, cilantro, and lime through a variety of preparations and textures. The recipe features a creamy FROTZ mango flan, served with an avocado and cilantro sorbet, mango crisp, lemon foam, and a mango-lemon agar. A recipe in which FROTZ mango and lemon pulps are used in a variety of preparations: … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22658,"template":"","recipe-category":[],"class_list":["post-22659","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Creamy Mango Flan\n500 g heavy cream \n200 g FROTZ mango pulp\n85 g sucrose\n75 g mascarpone cheese\n80 g pasteurized egg yolk\n\nAvocado and Cilantro Paste\n317.33 g of peeled avocado\n14 g of FROTZ lemon pulp\n3.73 g of cilantro leaves\n0.1867 g of citric acid\n\nAvocado and Cilantro Sorbet\n250 g mineral water\n280 g avocado and cilantro paste\n56 g dextrose\n15 g sucrose\n2 g fine salt\n38 g cold Procrema 100 Sosa\n18 g glyc\n42 g of FROTZ lemon pulp\n\n\nMango Crunch 200 g of FROTZ mango pulp\n1.1 g of gellan gum\n20 g of powdered glucose \n20 g of isomalt\n\nLemon Soda\n250 g of FROTZ lemon pulp\n250 g of mineral water\n120 g of sucrose\n3 g of soy lecithin\n\nMango and Lemon Agar\n230 g FROTZ mango pulp\n70 g FROTZ lemon pulp\n35 g sucrose\n2 g agar-agar\n4 g gelatin sheets ","recipe_steps":"

Creamy Mango Flan<\/h3>\n

Dissolve the sugar in the cream and add the remaining ingredients. Blend with a blender to help the sugar dissolve. <\/p>\n

Fill the desired molds and bake.<\/p>\n

Cooking: Steam at 90 \u00b0C for 90 minutes<\/strong>.<\/p>\n\n

Avocado and Cilantro Spread<\/h3>\n

Blend all the ingredients until you have a smooth paste.<\/p>\n\n

Avocado and Cilantro Sorbet<\/h3>\n

Mix all the ingredients and blend them in a blender.<\/p>\n

Let it sit in the refrigerator for 2 hours<\/strong> to allow the flavors to develop. Strain and blend, or bottle it to prevent oxidation. <\/p>\n\n

Crunchy Mango Snack<\/h3>\n

Mix the gellan gum with the sucrose.<\/p>\n

In a saucepan, combine the cold pur\u00e9e with the sugars and the gellan gum.<\/p>\n

Bring to a boil for 1 minute<\/strong>, stirring constantly with a whisk.<\/p>\n

Let the mixture cool, then blend it.<\/p>\n

Roll out the dough using a template until it takes the desired shape. Dust with a little cocoa powder. <\/p>\n

Dehydrate at 70 \u00b0C for 12 hours<\/strong>.<\/p>\n\n

Lemon Scent<\/h3>\n

Mix all the ingredients in a stainless steel bowl.<\/p>\n

Let the mixture rest for at least \u00bd hour<\/strong>.<\/p>\n

Whip it before serving using a blender to incorporate air.<\/p>\n\n

Mango and Lemon Agar<\/h3>\n

Mix equal parts mango pulp and lemon pulp with the agar and bring to a boil.<\/p>\n

Add the pre-soaked gelatin. Remove from the heat and stir in the rest of the pulp. <\/p>\n

Fill the desired mold and let it set. Refrigerate for a few hours before handling. <\/p>","recipe_related_product":[20866],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nMango Flan - Frotz<\/title>\n<meta name=\"description\" content=\"A dish that combines mango, avocado, cilantro, and lime through a variety of preparations and textures. 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