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Mango Mousse Tart

Ankit Mishra
Prep Time 2 hrs
Total Time 2 hrs
Course Dessert
Servings 6 people


  • Tart Mould(With removable bottom)


  • 300 gm Fresh Mangoes
  • 100 gm Digestive Biscuits
  • 100 ml Whipping Cream
  • 30 gm Butter


  • Grind digestive biscuits in a mixer grinder to form a powder, add butter to it and mix it again.
  • Transfer the biscuit mixture to the tart shell and spread it evenly. Press it tightly and spread evenly.
  • Keep it in the freezer for 30 minutes.
  • In a bowl start whipping the cream, add 1/2 cup mango puree when the cream is half whipped.
  • Once the cream is fully whipped, fold in 1/2 cup chopped mangoes. Mango mousse is ready.
  • Transfer the mousse into the tart shell, refrigerate it for at-least one hour before serving. You can also refrigerate overnight for best results.
  • Slice mangoes and arrange them on the tart in form of petals of a flower. Arrange bigger slices on the outer surface and small slices towards the inside.
    Mango mousse tart is ready!!


Addition Of Gelatin:
Usually mousse contains gelatin or agar-agar as a setting agent, but I wont recommend to use it, as gelatin is not good for our health and agar-agar is not very easily available in market.
Gelatin can be added by blooming it in warm water and then mixing it in the whipping cream, it will act as setting agent in the mousse.
If your cream is freshly whipped then there's no need of any setting agent.  Set your mousse overnight and you will get perfect results.
Happy Baking!