this came about when i made a mango pie and had leftover filling and crumble. drop the finicky parts of pie making, 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!

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

Instructions

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), processed 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

Instructions

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 cool to room temp. and blitz in a blender into small crumbles.

Sprinkle over mango custard, top with fruit and coconut whip and dig in!