First, prepare the caramel. Melt 1 cup of sugar in a skillet over medium heat until it forms a golden caramel. Immediately pour the caramel into a flan mold, covering the bottom completely.

Next, combine the chopped bread, eggs, evaporated milk, whole milk, Mama Lycha mango pulp, 1/2 cup sugar, and Mama Lycha vanilla in a blender. Blend until smooth and homogeneous.

Pour the mixture into the mold with caramel. Place the mold in a water bath on a tray with hot water. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool to room temperature, then refrigerate for at least four hours.

Run a knife around the edges, then unmold by turning it over onto a plate.