Vegan Chopped Challenge: Mango Custard Tart and Orange Beet Sorbet

Mango Custard with Coconut Crispy Rice Crust and Orange Beet Sorbet 

Crispy Rice Crust
1 C crispy rice cereal, crushed
1/2 C shredded unsweetened coconut
1 T coconut sugar
3 T Earth Balance or coconut oil

Pre heat oven to 350.
Combine all ingredients until the mixture comes together. Press into a 9 x 4 pan, or mini tarts. Bake for 15 minutes, until lightly browned. Remove from oven and set aside to cool.

Mango Custard
1 C ripe mango, diced and pureed
1 C coconut milk
3 T coconut sugar (or more for a sweeter custard)
3/4 tsp agar powder
1 T arrowroot flour dissolved in 1/4 C water

Add mango, sugar and coconut milk to a small sauce pan and bring to a simmer over medium heat, about 4 minutes. Whisk in agar and simmer for another minute. Add arrowroot mixture and bring back to simmer, whisking constantly until mixture thickens; it should thicken almost immediately.

Remove from heat and pour over crispy rice crust.  Refrigerate for at least one hour, or until custard has set.

Orange Beet Sorbet
1 medium sized beet, diced
1 T coconut sugar
1/2 vanilla bean pod
1/3 C freshly squeezed orange juice (blood orange, if available) 
water

Add diced beets, coconut sugar, and vanilla pod to a small sauce pan and add just enough water to cover, about one cup.  Bring to a boil, reduce heat and simmer until beets are tender, about 20 minutes. Drain beets, reserving cooking liquid.

Put beets and orange juice into a blender or food processor and puree until smooth. Add about 1/2 C water and blend again until well combined. Refrigerate for at least 2 hours. Once cooled, add to ice cream maker and use according to manufacturers instructions until mixture is frozen into a sorbet texture.