Tasty Mango Quesillo

Start the preparation of the caramel. Over medium heat, melt the cup of sugar in a saucepan until it turns golden brown. In this step, I recommend that you be careful to prevent the sugar from burning, as it could give a bitter taste to your quesillo.

Quickly pour the caramel into the bottom of the flan pan. It is important that you do this step quickly so that the caramel does not harden.

Wash the mango, peel and remove the stone. This trick will make your job easier: cut the mango in half up to the stone, turn the two parts in opposite directions and remove the stone.

In a blender, add the mango, condensed milk, evaporated milk, eggs and salt. Blend until smooth.

Pour the mixture into the caramelized flan pan. To avoid bubbles, I recommend passing the mixture through a strainer before pouring it into the flan pan.

Preheat the oven to 180°C. Meanwhile, place the flan pan in a larger bowl to make the bain-marie. Add hot water until it reaches halfway up the flan pan.

Bake for 1 hour or until a toothpick comes out clean. Be careful not to overcook the quesillo to maintain its soft and moist texture.

Remove from oven and let cool to room temperature. Then refrigerate for about 2 hours before unmolding.

To unmold, make sure the edges are loose using a knife and invert the cheese onto a plate.