Mango & Passion Fruit Flan (Vegan + GF)

Ingredients:

• For the Mango Layer:

  • 2 cups diced ripe mango fresh or frozen, thawed
  • 1 cup full-fat coconut milk
  • 1/4 cup almond milk (or another plant-based 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 (vegetarian gelatin substitute)
  • 1/4 tsp lime zest (finely grated, optional)

• For the Passion Fruit Caramel (optional):

  • 1/4 cup vegan brown sugar
  • 1/4 cup water
  • 1 tablespoon passion fruit juice

• For the Crust (optional):

  • 1 cup gluten-free rolled oats
  • 1/2 cup chopped nuts (almonds, pecans, walnuts)
  • 1/4 cup pitted dates
  • 1/4 cup unsweetened shredded coconut

Instructions:

1. Prepare the Crust (Optional):

   • In a food processor, pulse the oats, nuts, and dates until a crumbly mixture forms.
   • Press the mixture evenly into the bottom of an 8-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let cool completely.

2. Make the Mango Layer:

   • In a blender, combine the diced mango, coconut milk, almond milk, maple syrup (if using), and lime zest (if using). Blend until smooth.
   • In a saucepan, whisk together the cornstarch and agar agar powder.
   • Pour the blended mango mixture into the saucepan and whisk to combine.
   • Heat the mixture over medium heat, whisking constantly, until it comes to a boil.
   • Reduce heat and simmer for 1-2 minutes, or until thickened and translucent.
   • Remove from heat and let cool for 2-3 minutes.

3. Assemble the Flan:

   • If using a crust, pour the cooled mango mixture over the prepared crust.
   • If not using a crust, simply pour the mixture into a springform pan or baking dish.
   • Refrigerate for at least 4 hours, or until completely set.

4. Make the Passion Fruit Caramel (Optional):

   • In a small saucepan, combine the brown sugar and water.
   • Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly (around 5 minutes).
   • Remove from heat and stir in the passion fruit juice. Let cool slightly.

5. Serve:

   • Once the flan is set, carefully remove it from the springform pan (if used).
   • Drizzle the cooled passion fruit caramel over the top (optional) and slice into wedges for serving.

Tips:

• You can adjust the sweetness of the mango layer by adding more or less maple syrup.
• If you don’t have agar agar powder, you can substitute it with 2 tablespoons of gelatin powder prepared according to package instructions (but this is not a vegan option).
• Make sure the mango layer cools slightly before pouring it onto the crust (if using) to prevent the crust from becoming soggy.
• Feel free to get creative with the garnish! You can use fresh mango slices, passion fruit pulp, or even a sprinkle of shredded coconut.

Enjoy this delicious and refreshing Vegan and Gluten-Free Mango & Passion Fruit Flan!