Mango Coconut Mousse Tart | How to make Mango Coconut Mousse Tart

4 reviews
Rate It!
By Saswati Hota
Created on 25th May 2016
  • Mango Coconut Mousse Tart, How to make Mango Coconut Mousse Tart
Mango Coconut Mousse Tartby Saswati Hota
  • Mango Coconut Mousse Tart | How to make Mango Coconut Mousse Tart (33 likes)

  • 4 reviews
    Rate It!
  • By Saswati Hota
    Created on 25th May 2016

About Mango Coconut Mousse Tart

Perfect no bake, no cook, eggless, mangolicious tart with as light as air mango coconut mousse in a coconut flavoured biscuit crust.

  • Prep Time40mins
  • Cook Time4Hours
  • Serves8People

Video for key ingredients

  • How to make Coconut Milk

Mango Coconut Mousse Tart

Ingredients to make Mango Coconut Mousse Tart

  • 2 Cups Coconut biscuits
  • 1/3 Cup Butter,Melted
  • 1 cup Mango pulp
  • 1/2 Cup Thick Coconut milk or Coconut Cream
  • 1 cup whipping cream
  • 4 tablespoons Powdered Sugar or to taste
  • 1 tbsp Gelatine or Agar Agar Powder
  • 1/4 cup water
  • 2 Big Mangoes, peeled and very thinly sliced

How to make Mango Coconut Mousse Tart

  1. Crush the biscuits in a mixer and add melted butter to it and give one more whizz for the butter to incorporate properly.
  2. Take a 9 " loose bottomed Tart Pan and press the crushed biscuits equally from all sides with your fingers to take the shape of the fluted pan to form the base and sides. Keep it in the fridge for 15 minutes to set and harden.
  3. Meanwhile heat the gelatine with 1/4 C water and dissolve well so that no lumps remain.
  4. Mix the mango pulp with the sugar and add the gelatine to it.Bring it to room temperature and add the coconut milk or cream to it and mix with a spatula.
  5. Whip the whipping cream with sugar till its stiff and standing in peaks.
  6. Fold in the cream with the mango coconut mixture with the cut and fold method making sure not to mix it vigorously.The mix will be of a thick consistency.
  7. Pour the mixture into the cold biscuit crust and level it from all sides.
  8. Garnish it with the sliced mangoes in a rosette design and keep it covered in the fridge for 4 to 5 hours or overnight for it to set properly.
  9. For the design, arrange the slices on the top starting from the center and fanning them outwards to mimic a rose petal pattern. There are lot of you tube videos which will help you replicate the pattern.
  10. Before serving carefully push the bottom of the pan to release the tart from the sides. Dust some icing sugar on the tart before serving.
My Tip: You can halve the amount of gelatine if using Coconut cream. If using Agar Agar keep the step of dissolving it with water in the final step and add it to the mango cream mix as Agar agar sets very fast in normal temperature.

Reviews for Mango Coconut Mousse Tart (4)

Swati Sharma10 months ago
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Poonam Peswania year ago
lovely
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Bindiya Sharmaa year ago
you must have a ton of patience to arrange the mangoes so delicately Saswati, the tart is just so beautiful!
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Harmandeep Kaura year ago
So colourful and delicious!
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