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Creamy Mango Squares (Vegan) [Advanced]

#Gluten-free #Peanut-Free #Vegan #Vegetarian

When a friend of mine asked me if I could try to veganize a recipe that was, according to her, quite delicious but, at the same time, quite unhealthy, I happily accepted the challenge. When I read through her recipe, I realized that the only ingredient I could use was mango. I stopped right there and decided to create something completely new that would make her forget about her old recipe. My friend, who is also one of my most critical recipe testers, fell in love with these creamy, dreamy mango squares! I hope you will too!


Creating and enjoying delicious meals has always been my passion but, without my daughters' relentless begging to pass down my recipes, I probably wouldn't have even started to take notes. The idea for my vegan food blog was born in August 2017. I've enjoyed sharing my recipes, not just with my two daughters but with everyone interested in healthy vegan cuisine, ever since. Besides my kitchen adventures, I love traveling, hiking, reading, and, most of all, my human and animal family.


Servings: 16

Total Time : 1hr 55min

Prep Time : 35 min

Cooking Time : 5 min

Shelf period : At least 3 days in the fridge

Size of Container : 8 X 8 inches (20 X 20cm)


INGREDIENTS


  • Ripe Mangoes, pitted and peeled (the remaining pulp should weigh 26.5 oz / 750g)

  • Freshly pressed Lemon Juice

  • Maple Syrup

  • Agar Agar Powder

  • Generous cup

  • Raw, Unsalted Cashews, soaked for at least 4hours or overnight, drained.

  • Creamy top of can

  • Full Fat Coconut Milk (refrigerated)

  • Virgin Coconut Oil, melted

  • Maple Syrup

  • Sea Salt

  • Coconut Shreds

  • Mint Leaves

  • Blueberries


★ TIP ★

The mango squares will keep in the fridge for at least 3 days. It's easier to remove the creamy top when the coconut milk was refrigerated. Cream and liquid separate, and you can just scrape it off. Don't shake the can! You need a high-speed blender for this recipe. Make sure to use Agar Agar Powder for this recipe. I find it much easier to work with than flakes or strings.


🥣 DIRECTION


Step 1. Fruit Layer


2-3 Ripe mangoes, pitted and peeled (the remaining pulp should weigh 26.5 oz / 750g)

4 Tbsp Freshly Pressed Lemon Juice

4 Tbsp Maple Syrup

2 tsp Agar Agar Powder


1)

Make space in your freezer for a 8 X 8: ( 20 X 20 cm ) pan.


2)

For the fruit layer, place mango pulp, lemon juice, and maple syrup into your high-speed blender and blend at the highest setting until very smooth. Transfer puree (scant 4 cups /900ml) to a medium-size saucepan, add Agar Agar Powder, and use a whisk to thoroughly combine until the powder has dissolved. Set aside. There's no need to clean the blender.


3)

For the fruit layer, bring mango puree over medium heat to a boil while stirring continuously. Be careful because it might splatter. Cook for 2 more min and keep stirring.



4)

Now you have to work swiftly because the puree will set within a few min. Measure 2 cups (470ml) of puree and evenly spread it into the pan. Place into the freezer only for about 3 min until the next step is completed.


5)

Scrape the remaining puree from the saucepan into the blender and blend with the cream for about 30 seconds. Scrape down the sides if necessary.



6)

Retrieve the pan with the fruit layer from the freezer and immediately pour the mango cream on top of the fruit layer. Spread evenly for a smooth surface. Place uncovered into your refrigerator for 2 hours, then cover and keep chilled for at least another 2 hours or overnight.



7)

When thoroughly chilled and set, use a knife or spatula to slide along the edges of your dessert. Make sure nothing sticks to the pan.


8)

Place either the lid or another even surface, like a cutting board, on top of the pan and flip it over. Tap the bottom of the pan with your hands until the mango dessert pops out. Remove the pan and use a sharp knife to cut 16 small squares. Clean the knife after each cut.




Step 2. Cream Layer


1 Generous cup (140g)

Raw, unsalted cashews, soaked for at least 4 hours or overnight, drained

1 can Creamy Top of can *13.66 fl oz / 400ml) Full Fat Coconut Milk (refrigerated)

4 Tbsp Virgin Coconut Oil, melted

4 Tbsp (60ml) Maple Syrup

1/4 tsp Sea Salt

Remaining Mango Puree From Fruit Layer

1)

For the creamy layer, place soaked, drained cashews, creamy part of coconut milk, coconut oil, maple syrup, and Celtic sea salt into your blender. Blend at the highest setting for about 2 ½ min or until steamy and creamy. You might have to stop the blender halfway to scrape down the sides. Leave the cream in the blender and make the fruit layer before you continue.


Step 3. Garnish


Coconut Shreds

Mint Leaves

Blueberries (optional but very pretty)


1)

Arrange on a serving platter and garnish individually with coconut shreds, mint leaves, and blueberries. Enjoy!


♥︎


ENJOY! Your "Creamy Mango Squares (Vegan)"

from Linda Baumeister


Click to go

@vegansouladventure

Vegan Soul Adventure

vegansouladventure.com





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