Mango Mousse Tart
Mango Mousse Tart
Try this quick and easy dessert recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 3 hours 20 minutes
  • Cooking Time 15 minutes
  • Yield 8 servings
  • Crust:
  • 1¼ cups Graham cracker crumbs
  • ½ cup sweetened flaked Coconut
  • ¼ cup unsalted Butter, melted
  • Mousse:
  • ¼ cup cool Water
  • 1+½ teaspoons Agar agar powder
  • 1 cup Ataulfo** mango purée
  • ½ cup granulated Sugar
  • 2 tablespoons fresh Lime juice
  • ¾ cup Whipping cream
  • 1 teaspoon Vanilla extract
  • Fresh Blueberries, for décor
  1. Preheat the oven to 350°F (180°C)
  2. Stir together the graham crumbs, coconut and melted butter until combined and press this into a 9-inch (23-cm) removable-bottom fluted tart tin. Bake this for 10 minutes and then set aside to cool
  3. For the mango mousse, Pour the cool water into a small saucepan and sprinkle the agar agar over top, stirring. Let sit for a few minutes to soften
  4. Stir ½ cup (125 mL) of the mango purée into the agar mixture, as well as the sugar and lime juice. Bring this up to a simmer while whisking constantly on medium heat and simmer for at least a minute before removing the pan from the heat and pouring the mixture into a bowl. Stir in the remaining ½ cup (125 mL) of mango purée to cool it down. If not at room temperature after stirring in the remaining mango, then set aside to cool a little longer
  5. Whip the cream to a soft peak and add the vanilla. Fold the cream into the cooled mango puree in 2 additions and scrape this into the tart shell. Chill the tart for at least 3 hours before topping with a sprinkling of fresh blueberries and serving
  6. The tart will keep, refrigerated, for up to 3 days

**Ataulfo is a variety of mango that has an intensely sweet, aromatic and deep yellow flesh, and lends itself well towards mango desserts because of this

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