/getattachment/ce05378a-8947-480e-b96f-9316429c5a0d/Mango-Mousse-Tart.aspx
Mango Mousse Tart Recipe
Just four ingredients are needed for this light summer dessert.
Cooking Time
Chill for 4-5 hrs or overnight
Recipe Ingredients
- 7 tsp gelatine powder
- 2 (1kg each) SPAR Freshline Ripen At Home Mango Value Bags (ripened)
- 1 tin (410g) SPAR Brand Full Cream Evaporated Milk, refrigerated
- 9 SPAR Brand Coconut Tea Biscuits
To serve
Recipe Method
- Place 1⁄3 cup of cold water in a small bowl and sprinkle the gelatine on top. Stir and set aside for 5 minutes to firm up.
- Peel 3 SPAR Freshline Ripen At Home Mangoes. Remove the mango flesh from the pips and add it to a blender. Blend until smooth.
- Heat the mango puree in a saucepan over medium heat for 1 minute until warm, but not boiling.
- Take the mango puree off the heat and add the gelatine. Whisk until smooth and the gelatine has dissolved. Set aside to cool for 15-20 minutes until lukewarm.
- Using a hand mixer, whisk the SPAR Brand Full Cream Evaporated Milk for 5 minutes until light, fluffy and tripled in volume.
- Add the cooled mango mixture to the whipped evaporated milk and gently whisk until combined.
- Peel and dice another mango. Fold half of it into the creamy mango mixture. Cover and refrigerate the rest for serving later.
- Line a 20cm square dish with a single layer of SPAR Brand Coconut Tea Biscuits.
- Pour the creamy mango mixture on top and even it out with the back of a spoon.
- Refrigerate for at least 4-5 hours or overnight.
- Cut the tart into squares. Serve each portion topped with a dollop of cream. Add the remaining diced mango and garnish with a mint leaf.
Hints & Tips
Evaporated milk whips best when chilled overnight!
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