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You will need:
160g plain flour
100g vegan margarine
90g dark brown soft sugar
1 tbsp Cold water
100g icing sugar
349g Silky Tofu (Morinaga)
160g Ripe mango
Mini muffin/cheese cake trays
Food processor
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Place the flour, vegan margarine and 60grams of the brown sugar into a bowl and
rub the mixture between your fingers till it resembles bread crumbles. Add a table spoon
of cold water and bring the mixture together with your hands. Push the mixture into the
lightly greased mini muffin/cake trays, it should reach about a quarter of the way up.
Bake in the oven at 190c / 375f / gas mark 5 for 10 minutes.
Once baked take out the oven and leave to one side for now.
2. Mango vegan cheese cake mix
Take the Silky Tofu, icing sugar and 100grams of the mango. Place in a food
processor and blend till smooth. Spoon the mix on top of the biscuit bases and
cook for another 15 minutes at 175c / 350f / gas mark 4
Once baked allow to cool completely before removing from the tray as they
will need time to set. Once cold place on a plate and prepare the topping.
3. Caramelised Mango topping
Take the rest of your mango, around 60grams and finely dice (cut into tiny squares).
Place the rest of your brown sugar (30grams) in a pan along with the diced mango.
Cook on a high heat till the sugar dissolves and starts to caramelise.
Carefully add the mango juice and allow the liquids to come together.
PLEASE NOTE: When you add the mango juice the hot sugar liquid will react and
bubble so take extreme care as the sugar will be scolding hot.
Allow to cool then spoon a little of the caramelised mango on top of each mini vegan
cheese cake. Place them in a fridge for at least an hour to insure they set completely.
Top tips for this recipe:
1. If your caramelised mango comes out to thick, add a little water and
return to the heat till the two liquids combined then chill again.
2. If your in a hurry then cheat. Throw all your ingredients for your vegan
biscuit base into the food processor and blend it till it forms a dough.
This will however develop the gluten and make it slightly less crumbly.
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