3 large egg yolks
3 large eggs 2
1 cup milk
1/2 cup sweetened condensed milk
1 1/2 cup pureed Mango flesh ( About 3 large Mangoes)
In a medium glass bowl, whisk together the egg yolks, eggs, and condensed milk until smooth. Add the milk and pureed mangoes and mix until fully combined. Divide the caramel among eight 3/4 cup ramekins, coating the sides and bottom. Place the ramekins in a large baking pan add boiling water to reach halfway up the sides of the pan. Bake in the middle of a preheated oven at 350 degrees about 40 minutes or until flans are firm in the middle. Remove the flans from the water and cool to room temperature. Place flan in refrigerator to chill until ready to serve.
4 Tablespoon water
1 1/2 cups sugar
Pour the water in a heavy thick bottom pan, add the sugar and stir well. cook over high heat stirring slightly. Reduce the heat to medium and cook until the mixture is caramel brown, about 7-8 minutes. Remove from heat to prevent burning.
Coconut Rum Sauce
1 1/4 Cups Coconut milk
3 Tablespoon dark rum
1/3 cup Sugar
2 Teaspoons cornstarch mixed with 1 Tablespoon cold water
In a small saucepan. bring to boil the coconut milk, rum , and sugar to a simmer, over medium heat stirring to dissolve the sugar, about 6 minutes. Slowly add the cornstarch mixture and cook the sauce stirring, until thickened about 2 minutes. Remove sauce from heat and serve with the flan.
To serve run a knife around each flan and invert onto desserts plates. Pour any caramel remaining in the ramekins over the flan. Pour the Coconut rum sauce around the flan, garnish with diced mango and toasted coconut flakes.