Ingredients:
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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)
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For the Passion Fruit Caramel (optional):
- 1/4 cup vegan brown sugar
- 1/4 cup water
- 1 tablespoon passion fruit juice
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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:
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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.
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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.
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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.
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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.
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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!