 |
Place the flour, 60g brown sugar, vegan margarine, seeds from the
vanilla pod and in a bowl and rub in between your fingers till the
mixture resembles fine crumbs. Push the mixture into the bottom of
the greased mini cheese cake trays, the biscuit mixture should only
be around one centre meter high. Bake in an oven for 10 minute at
190c / 375f / gas mark 5. When they are ready take them out the oven
and place to one side. They should still be soft and will harden
slightly once cooled. Place 100g mango, tofu and icing sugar in a
flat based blender and blend till smooth. Spoon the mixture into the
mini cheese cake trays on tops of the biscuit bases. Bake for a
further 15 minutes at 175c / 350f / gas mark 4. Once baked and allow
to cool, but do not remove from trays. Finely dice the remaining
mango and place in a hot dry pan, add the rest of the brown sugar
and keep stirring. The sugar will dissolve and turn to liquid. Keep
stirring till the liquid is thick and well reduced. Spoon onto of
the cheese cakes, taking care as the liquid will be extremely hot.
Place in a fridge for at least two hour so the cakes can set.
If you like these try our Dairy free Lemon and
lime cheese cakes. |
|
