<- Back To Recipes
Mango Mousse Tartlets

2023-02-20 - Written by: Sophia J. Wellington

Mango Mousse Tartlets

Miniature pastry tarts filled with a vibrant mango mousse, perfect for springtime gatherings.

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:

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Gradually add ice-cold water as needed, stirring with a fork until the dough comes together in a ball.
  4. Turn the dough out onto a lightly floured surface. Roll it out to about 1/8 inch (3mm) thickness.
  5. Cut out circles of pastry using a cookie cutter or the rim of a glass that is slightly larger than your tartlet molds.
  6. Place each circle into the prepared tartlet mold, pressing it into place.
  7. Trim any excess dough and bake for about 15-20 minutes, until golden brown.

Prepare the Mango Mousse:

  1. In a blender or food processor, puree the mango until smooth.
  2. In a separate bowl, whip the cream cheese until light and fluffy. Add the granulated sugar and cornstarch; mix well.
  3. Stir in the mango puree.
  4. Beat in the egg whites until stiff peaks form.

Assemble the Tartlets:

  1. Allow the pastry shells to cool completely.
  2. Spoon a layer of the mango mousse into each tartlet shell.
  3. 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.