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!!