Mango dulce de Leche, made with mangoes, made into flan
Several years ago, under pressure to create new Halloween recipes, I had the brilliant idea (a hypothesis at the time) to make caramel using nothing but mangoes. Since mangoes contain significant natural sugar, why wouldn’t they, in pureed form, caramelize like sugar and water do when heated at a high temperature? Well, they do, and I was right. That fall, “Mango Caramel 3 Ways” was born.
During those fall explorations I created 3 unique caramel recipes, all utilizing mango puree as the base or main ingredient – Salted Mango Caramel, with butter, cream and salt, Faux Mango Caramel– which is technically a vegan sugar-free caramel and one of the healthiest options for caramel lovers, and a Tropical Vegan Mango Dulce de Leche, my twist on the oven made hack that uses a can of sweetened condensed milk and a hot oven to make dulce de leche.
This fall I have new mango caramel recipe for authentic dulce de leche, the one I left out on my original mango caramel experiments. I left it out partly because it proved to be the most challenging in terms of achieving a result that captures the essence and texture of true dulce de leche. After tinkering with various ideas over the years I finally, with a little encouragement from Mango Hunter Jeff Ray, figured out how to bring it to life.
