The Recipe
Mango Mousse Tartlets
A delightful combination of textures and flavors, these individual tartlets showcase the sweetness of fresh mango. A buttery pastry crust is topped with a silky mango mousse and finished with toasted coconut flakes.
Ingredients
For the Pastry Crust:
- 1 cup (200g) all-purpose flour
- 1/2 cup (100g) confectioners' sugar
- 1/4 teaspoon salt
- 1/2 cup (115g) cold unsalted butter, cut into small pieces
For the Mango Mousse:
- 2 ripe mangos, pureed
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 tablespoon (15g) cornstarch
- 2 large egg whites
Garnish:
- Toasted coconut flakes for topping
Instructions
Make the Pastry Crust:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, confectioners' sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually add ice-cold water as needed, stirring with a fork until the dough comes together in a ball.
- Turn the dough out onto a lightly floured surface. Roll it out to about 1/8 inch (3mm) thickness.
- Cut out circles of pastry using a cookie cutter or the rim of a glass that is slightly larger than your tartlet molds.
- Place each circle into the prepared tartlet mold, pressing it into place.
- Trim any excess dough and bake for about 15-20 minutes, until golden brown.
Prepare the Mango Mousse:
- In a blender or food processor, puree the mango until smooth.
- In a separate bowl, whip the cream cheese until light and fluffy. Add the granulated sugar and cornstarch; mix well.
- Stir in the mango puree.
- Beat in the egg whites until stiff peaks form.
Assemble the Tartlets:
- Allow the pastry shells to cool completely.
- Spoon a layer of the mango mousse into each tartlet shell.
- Top with toasted coconut flakes and serve chilled.
Variations
- For an extra burst of flavor, add 1-2 tablespoons (15-30g) of lime juice or zest to the mango mousse.
- Use fresh pineapple or papaya puree for a different twist on the filling.
- Experiment with various combinations of nuts and spices in the pastry crust.