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Mango & Passion Fruit Flan (Vegan + GF)

Let’s take this Caramel Flan to the tropics! Introducing Mango & Passion Fruit Flan!

Creme caramel is still one of my favorite desserts, and since summer is coming, it’s a good time to make a mango version that is topped with fresh passion fruit and shredded coconut!

Mango & Passion Fruit Flan (Vegan + GF)

We start by making the caramel. I’m sharing two versions: one that is refined sugar-free, made with coconut sugar and maple syrup, and another one with white sugar. Both yield a delicious caramel that coats the flan once flipped.

To make the caramel, heat the sugar over medium heat until it caramelizes. Next, pour a thin layer of caramel into the bottom of the ramequins.

Mango & Passion Fruit Flan (Vegan + GF)

Now onto the flan that requires just 6 ingredients: mango, passion fruit, almond milk, and coconut milk for creaminess, cornstarch for the texture, and agar to make it set. To add a citrusy flavor to the flan, I also added some lime zest.

First, blend mango, almond milk, and coconut milk until smooth, then combine with cornstarch and agar. To activate the agar, we bring everything to a boil before pouring it into the ramekins over the caramel.

Chill for a few hours in the refrigerator before enjoying with more passion fruit on top (mandatory!) and shredded coconut!

Mango Flan with Passion Fruit (Vegan + GF)

I hope you will enjoy this mango flan! It is fruity, a bit tart thanks to the addition of passion fruit, and so fresh! Plus, the caramel on top goes very well with the mango and coconut.

If you are looking for more fruit desserts, check out these No-Bake Mini Key Lime Pies or these Roasted Pears in Ginger Syrup!

Let me know in the comments if you try this recipe!

Mango & Passion Fruit Flan (Vegan + GF)
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Mango & Passion Fruit Flan (Vegan + GF)

Mango & Passion Fruit Flan (Vegan + GF)

4.50 from 2 votes
Author: Thomas Pagot
Soft and fruity mango flan that comes with passion fruit juice, shredded coconut, and caramel on top! A fresh and delicious summer dessert!
Prep Time : 25 minutes
Cook Time : 10 minutes
Resting Time : 8 hours 25 minutes
Total Time : 9 hours
Servings 6 Small Flans
Calories 159 kcal


Caramel (see notes for another version)

Mango Flan

  • 2 cups diced ripe mango fresh or frozen, thawed
  • 1 cup full-fat coconut milk
  • 1/4 cup almond milk
  • 1 tbsp maple syrup can omit if you don't want it too sweet
  • 2 tbsp cornstarch
  • 1 and 3/4 tsp agar agar powder
  • 1/4 tsp lime zests finely grated, optional
  • 2 tbsp passion fruit juice strained from 1 passion fruit

For Topping

  • 3 passion fruits
  • Shredded coconut granola, and/or coconut milk


  • Start with the caramel. Add the maple syrup, coconut sugar, and white vinegar to a small saucepan. Heat over medium heat, stirring regularly until it starts to boil. Once boiling, let it boil for about 30 seconds, keeping an eye on it to make sure it doesn’t burn.
  • Immediately remove from heat and divide the caramel into 4 medium ramekins (or 6 smaller ones). Tilt each ramequin to spread the caramel into the bottom. Set aside and let it cool for at least 20 minutes. The caramel will harden.
  • Place the diced mango, coconut milk, almond milk, and maple syrup in a blender and blend on high speed for a few seconds or until smooth. Taste and adjust sweetness to your liking. Transfer to a medium saucepan.
  • Add the cornstarch, agar, and lime zest to the saucepan. Whisk to dissolve the cornstarch and agar.
  • Heat over medium heat, whisking constantly until it comes to a boil. Once boiling, remove from heat and stir in the passion fruit juice. Let cool for 2-3 minutes before pouring the ramequins over the caramel.
  • Let cool at room temperature for about 10-15 minutes before transferring to the refrigerator. Chill for at least 8 hours before eating.
  • To serve, run a knife along the edges of each ramequin, cover with a plate, and flip it. The caramel will be on top and cover the creme. Serve fresh, topped with the pulp from half a passion fruit, shredded coconut, and a drizzle of coconut milk!
  • Flans will keep for up to 3 days in the refrigerator.


For a more traditional caramel: place 1/4 cup sugar in a medium saucepan. Add 1 tbsp of water. Heat over medium heat for about 5 minutes or until the sugar is dissolved and starts boiling. After another 1-2 minutes, it will get a nice golden brown color. At this point, remove from heat immediately, as you don’t want the caramel to burn, and divide into the ramequins.


Serving: 1 flan | Calories: 159 kcal | Carbohydrates: 22.7 g | Protein: 1.2 g | Fat: 7.7 g | Fiber: 1.4 g | Sugar: 17.7 g
Course : Dessert, Sweets
Cuisine : French
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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4 stars
Very, very good! Thank you, Thomas!

5 stars
Hi! where I am I can only access agar agar strips. How much strips would I need to use to substitute for powder? Thanks

Amazing blog and amazing recipes! Ty for sharing your passion and delectable creations with us!! Stay blessed!

This is really panna cotta not flan. Using gelatin is the difference between the two.