Mango flan

Heat the milk in a saucepan or bowl in the microwave or in the vitroceramic, it is not necessary to bring it to boiling point, only that it is hot.

Place the neutral gelatin sheets in a bowl with cold water to hydrate for about 5 minutes.

Peel the mango and put it in the blender blender. Reserve part of one of the mangoes and cut it into cubes (we will use it for plating).

Add the hydrated gelatin to the hot milk and stir until completely dissolved.

Add the mixture of milk and gelatin to the Mango and grind everything (grind enough to avoid any unpleasant lumps on the palate).

We distribute in molds for flan that we have at home or in the same saucepan of milk and put it in the refrigerator for at least 3-4 h not less because it will not be completely solidified and will spill.

Crush the almonds a little or buy them already crushed to decorate.

Cut the melon and put it together with the Mango that we had reserved, put it on the sides of the flan (after 4 hours in the refrigerator) and add the almonds on top and to taste.

When it is time to serve, heat the 95% chocolate in a bowl until it melts, it is not necessary to use milk or water, control it to prevent it from burning, serve to taste on top or on the sides of the dessert.