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

By Saswati Hota  |  25th May 2016  |  
4.5 from 4 reviews Rate It!
  • Mango Coconut Mousse Tart, How to make Mango Coconut Mousse Tart
Mango Coconut Mousse Tartby Saswati Hota
  • Prep Time

    40

    mins
  • Cook Time

    4

    Hours
  • Serves

    8

    People

177

4





Video for key ingredients

  • How to make Coconut Milk

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.

The delicious and mouthwatering Mango Coconut Mousse Tart is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Mango Coconut Mousse Tart is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Mango Coconut Mousse Tart. Saswati Hota shared Mango Coconut Mousse Tart recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious Mango Coconut Mousse Tart. Try this delicious Mango Coconut Mousse Tart recipe at home and surprise your family and friends. You can connect with the Saswati Hota of Mango Coconut Mousse Tart by commenting on the page. In case you have any questions around the ingredients or cooking process. The Mango Coconut Mousse Tart can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Mango Coconut Mousse Tart with other users

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 Sharmaa year ago

Reply

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!
Reply

Harmandeep Kaura year ago

So colourful and delicious!
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