During Passover week that we can’t eat hametz (what we understand as leavened bread and refers to food prepared from five species of grain–wheat, barley, oats, spelt, and rye–that has been allowed to leaven-https://www.myjewishlearning.com/article/leaven-hametz/) What means it is hard to find options for desserts other than plain fruits and the ice cream I make myself. On the eighth day of Passover ( today, 27-April-2019) our family has a custom to celebrate Moshiach’s Seudah (the meal of Moshiach)…so I wanted to have a special dessert following our special meal. ( if you want to know why we celebrate that : https://www.chabad.org/holidays/passover/pesach_cdo/aid/3965990/jewish/Moshiachs-Meal-What-Why-and-How.htm)
This is a very simple recipe, you need fresh mangoes but I also used a canned mango pure from India https://www.saveonfoods.com/pd/Sher/Kesar-Mango-Pulp-Sweetened/750-ml/818720002118/ that I found at @saveonfoods and for 1 liter of liquid you only use 1 cup of dairy, so it s low dairy and low sugar, for the topping I used diabetic sugar called Erythritol. It s beautiful recipe that will feel light and refreshed and it will impress your guests. I used Knox gelatin but if you keep 100% kosher than you can use agar agar, using the mixture that is good for 1 liter of liquid. ( I have at home Agar agar bars that I bought at Chinese Market to use if my guests keep restrict Kosher but the agar agar powder is an easy option too that you can buy in Asian Markets or order online.Here are the instructions to use AGAR AGAR ( vegan) to substitute the Knox gelatin : https://www.wikihow.com/Use-Agar-Agar )
1 medium mango chopped in cubes
1/2 can of condensed milk
1/2 cup of natural yogurt
1 cup of Kesar Mango Pulp ( if you don’t have than use one extra mango chopped )
1 cup and 1/2 coconut milk
2 knox gelatin envelop ( you have to diluted in 100 ml of room temperature water , mix well with a spoon than add 100 ml of boiling water and mix again)
1 medium mango chopped in cubes
3 table spoon of Erythritol ( you can use Raw cane sugar 2 table spoons)
1 table spoon of Tapioca Flour ( if you want to be kosher for Passover, otherwise just use 1 table spoon of Corn starch )
1 cup of water
Lemon Zest of one lemon
1 table spoon of maple syrup
How to prepare it:
If you don’t find the mango pure than get the 2 chopped mangoes than put in the blender than sieve the mixture a bit to don’t get too tick. If you have the pure than add all the ingredients in the blender BUT not the gelatin yet. Blend for 1 minute in low. Than add the gelatin mixture and blend for 10 more seconds.
Get a Silicone Cake Mold Tray Bundt Pan and spray Canola or coconut oil. Pour the mango flan mixture and put in the fridge for at least 5 hours. Once it cools down and become the Flan texture you can remove from the tray and transfer to round tray.
Prepare the Topping and leave in the fridge to cool down :
Mix the tapioca flour or the corn starch with the 1 cup of water transfer to a small sauce pan. In low heat add all the others ingredients and cook for 10 minutes. remove from the heat wait to be room temperature or put in the fridge for when you are ready to put on top of the Flan.
Serve it cold! check step by step: