I recently made a mango pie for one of my pop up dinners and ended up with both leftover filling and crumble. I divided the extra filling into small serving bowls and let it set for the same amount of time as my pie. then I thought to myself, why bother with making pie next time if this is 10x easier? there’s no need to prebake a crust, no need to cut out slices. just drop the finicky parts and you’re left with this - a delightfully bright mango custard with a crispy, crunchy graham cracker crumble. serve with coconut whip and mixed berries, and polish that bowl clean! this recipe is also dairy-free. simplicity is the ultimate sophistication.
Makes about 6 (100 mL) portions
Ingredients (Mango Custard)
3 tbsps. cold water
1/4 cup sugar
1 tbsp. powdered gelatin
1 1/2 cups canned mango purée (check the international section of your grocery store)
1/4 cup daiya cream cheese, at room temperature
pinch of salt
1/4 cup canned coconut whip, chilled
Fill a medium-large bowl with 3 tbsps. of cold water. Whisk together sugar and gelatin in a separate bowl and sprinkle into the bowl of water. Set aside to let the gelatin bloom.
Warm mango purêe in a small pot on low heat until it reaches body temperature. Do not let it bubble. Pour mango purée into the gelatin mixture and whisk until well incorporated.
Add cream cheese and a pinch of salt to the mango purée and blitz to combine with an immersion blender until the mixture is smooth and uniform. Siphon 1/4 cup of coconut whip into the mixture and fold to combine with a rubber spatula.
Portion into 6 individual bowls or jars and refrigerate for at least 4 hours, until firm.
Ingredients (Graham Cracker Crumble)
6 schar gluten-free honey graham crackers (~53g), blended into crumbs
2 tbsps. brown sugar
2 tbsps. earth balance buttery spread, melted
pinch of salt
any 1/4 tsp. of the following: ground cinnamon, nutmeg, cardamom
Preheat oven to 350 F.
In a mixing bowl, combine all ingredients with a rubber spatula.
Spread out the mixture on a small lined-baking dish and bake for 12-15 minutes.
Let it come to room temp. and blitz in a blender into small crumbles.
Sprinkle over mango custard, top with fruit and coconut whip and dig in!