Refine Search by:

Dessert:Creamy Lime Flan with Char-Grilled Mango

Serves 10


  • Pastry Base:
  • 3 cups (450g) plain flour
  • 250g Australian Butter, cubed
  • 1 cup (100g) icing sugar
  • 2 x 60g eggs
  • Creamy Lime Filling:
  • 125ml water
  • 110g sugar
  • 4 limes, zest and juice reserved
  • 700g Australian Neufchatel Cheese (or cream cheese), softened
  • 1/2 cup (80g) icing sugar
  • 4 x 60g eggs
  • Char-Grilled Mango:
  • 50g Australian Butter, melted
  • 2 mangoes, peeled and sliced
  • Australian Pure Cream, for serving
  • glace lime rind strips, for serving
Download Recipe (PDF)


  1. Pastry Base:
  2. Place all ingredients in food processor and blend until ingredients are just combined. Gently knead to form a soft dough. Chill for 1 hour. Line base and sides of a 30cm round flan tin (with removable base) with the pastry. Refrigerate for 15 minutes. Cover pastry base with baking paper and load with rice or beans. Bake at 200°C for 20 minutes. Remove loading and reduce temperature to 180°C. Cook for a further 15 minutes. Allow to cool slightly.
  3. Creamy Lime Filling:
  4. Combine water and sugar in saucepan and bring to the boil. Simmer for 1-2 minutes. Add lime zest and juice, bring to the boil, reduce heat and simmer for a further 3 minutes. Beat neufchatel cheese, icing sugar and eggs together until very creamy and smooth. Add lime syrup and zest in a thin stream, beating continuously. Pour lime filling into cooked pastry base. Bake at 180°C for 40-45 minutes or until set. Allow to cool to room temperature.
  5. Char-Grilled Mango
  6. Brush melted butter over mango slices and char-grill until well marked.
  7. For each serving
  8. Place a wedge of Creamy Lime Flan on each plate and top with 2-3 slices Char-Grilled Mango, a dollop of pure cream and glace lime rind strips.

Tips / Handy Hints

Modern twist on cheesecake with a splash of mango.


Join the discussion
RSS Feed