A perfect dessert for summers!!
Fresh mangoes, crunchy base and light mousse, what’s not to love? This easy to make, no-bake dessert is a must try. I have made mango mousse before also but it was my first time to try the rose pattern. I found it difficult earlier but it’s actually not. Bigger slices needs to go on the outer surface of the mousse and the smaller ones in the inner side, this basic principle should be followed while making the rose pattern.
It is a fun dessert, not much of technique is required so enjoy the process and relish the final result.
Mango Mousse Tart
Equipment
- Tart Mould(With removable bottom)
Ingredients
- 300 gm Fresh Mangoes
- 100 gm Digestive Biscuits
- 100 ml Whipping Cream
- 30 gm Butter
Instructions
- 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!!
Notes
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!