Mango Mousse Tart

8 - 10 servings

This fruity mango mousse tart is made with Ataulfo mangoes, sweet, rich and boasting a great colour. Other varieties will do in a pinch, but try for the Ataulfo if you can.




1 ¼
cups (280 g) graham cracker crumbs
cup (50 g) sweetened flaked coconut
cup (60 g) unsalted butter, melted


cup (60 mL) cool water
1 ½
tsp (4.5 g) agar agar powder
cup (250 mL) Ataulfo** mango purée
cup (100 g) granulated sugar
tbsp (30 mL) fresh lime juice
cup (175 mL) whipping cream
tsp (5 mL) vanilla extract
Fresh blueberries, for décor



Makes 1 (9-inch/23 cm) tartThe 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.

Step 1

Preheat the oven to 350 ºF (180 ºC).

Step 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.

Step 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.

Step 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.

Step 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.

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