Mango Mousse Tart
My mom really liked this…light and not sweet. Personally I wasn’t crazy about the coconut in the crust and wouldn’t mind eating it just as pudding.
1/2 cup sweetened flaked coconut, toasted
3/4 cup crushed graham crackers
3 tablespoons unsalted butter, melted
1/4 cup confectioners sugar
1/4 teaspoon salt
2 1/2 cups chopped ripe mango (from two 1-pound mangoes) plus 1 1/2 cups diced (1/3-inch) firm-ripe mango (from one 1-pound mango)
2 tablespoons granulated sugar
2 tablespoons fresh lime juice
3 teaspoons unflavored gelatin (~ 1/2 envelope)
1/3 cup well-chilled heavy cream
Crust: Preheat oven to 375. Mixtogether flour, coconut, butter, confectioners sugar, and salt. Press dough onto bottom and up side of tart pan. bake til golden brown ~7 min
Filling: Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth. Take some puree, microwave, and add/dissolve gelatin in. Add gelatin mix back into mango puree. Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée. Pour into crust and chill overnight.