Recently I was reminded of my original inspiration for this dessert, a Mango Tango Flan which was more like a loose cheesecake with a nut crust than a custardy flan with caramel top, though nonetheless delicious. As Easter approaches, I was thinking this would be a festive centerpiece for the dessert table since it's so colorful and flavorful. This recipe can be found in the Friends of Animals cookbook, The Best of Vegan Cooking by Priscilla Feral (2009), and my original version follows below.
Mango Tango Flan
1 cup finely ground walnuts
1/3 cup finely ground rolled oats
1 Tbl corn starch or arrowroot
1/4 tsp cinnamon
1/2 cup rice flour
1/4 cup maple syrup or agave syrup
1 tsp vanilla
1 Tbl coconut oil, melted
In a food processor, pulse walnuts and oats until they are finely ground. Pour into a bowl and mix with other dry ingredients. Stir in maple syrup, vanilla, and oil. Spread batter into a oiled 8” spring form pan. This is a sticky batter, so use a spatula (and you may need to wet your fingers to press it into place). Prick batter with a fork, then bake at 350 degrees for 12-15 minutes, or until lightly browned. Set aside to cool.
1 cup mango papaya juice
1/2 cup water
1 ripe mango, peeled and diced
1 ripe banana, peeled and diced
2 Tbl agar agar flakes (or 1 1/2 tsp agar powder)
1 12 oz. container firm silken tofu (Mori Nu)
1/2 cup maple syrup or agave syrup
1 1/2 tsp vanilla
1/4 tsp sea salt
1/2 tsp turmeric
In a small pot, simmer mango, juice and water on medium high heat for about 1 minute. Remove from heat and set mango aside in a blender. Return pot of juice to burner and dissolve agar agar in it. Bring to a slow boil over medium heat, then simmer for approximately 5 to 10 minutes. Pour thickened liquid into blender with mango, banana, tofu, syrup, vanilla, salt and turmeric. Puree until smooth (you may need to do this in batches). Pour filling into springform pan with cooled crust and refrigerate for several hours before serving.
3 Tbl apricot preserves
2 Tbl water
Heat preserves and water in a small sauce pot until it becomes a liquid. Bring to a boil for about a minute. Once filling has set, pour glaze over the top and garnish with “half moon” slices of lime.
(modified from “Apricot Crème Pie with Caramel Crust,” The Ultimate Un-Cheese Cookbook by Joanne Stepaniak)