This summer tart is light and not overly sweet. It’s topped with fresh sweet mango slices and makes a beautiful dessert centerpiece.
As you may recall, after my mango coconut tart post, I’ve been wanting to try again with the mango slice arrangement. I liked my first attempt, but wanted to clean up the sides and also cover the entire surface with mangoes.
Well with manila mangoes on sale, I took the opportunity to make a new tart, perfect for our July 4th BBQ festivities. I also changed the filling to a mango mousse. I liked how uniform the color is on the tart.
I actually found it harder to arrange the rose pattern with more mango slices. The first version is actually easier. When you double the mango slices, some of them begin to blend in and look like stacked mango slices rather than the layers of rose petals. Either way though, this is a fun dessert and I love the presentation. My parents really enjoyed the flavor and this dessert barely lasted one day.
My original mango coconut tart can be found here.
Mango Mousse Tart
- 1/2 cup unsweetened shredded coconut I use this one
- 3/4 cup all purpose flour
- 1/4 cup powdered sugar
- 1/2 cup butter cut into cubes
- you will only use about 2/3 of this filling
- 2 tsp gelatin powder
- 4 tbsp water
- 250 g mango puree about 2 manila mangoes
- 4 tbsp granulated white sugar or more to taste
- 250 g heavy whipping cream
- 6-7 ripe mangoes
- Preheat oven to 425°F. Pulse together all crust ingredients in a food processor until thoroughly mixed. Grease a 9-inch tart pan. Press mixture into bottom of tart pan, evenly across entire bottom and up part of the sides. Bake for about 12 minutes until golden brown. Let tart crust fully cool.
- Dissolve gelatin into 2 tbsp of water. Heat remaining 2 tbsp water until it is hot/almost boiling and add to gelatin, stirring until gelatin is fully dissolved. Add gelatin and puree into a blender and mix on high speed until fully blended (you can taste and see if it need a little sugar. My mangoes were sweet enough on their own. If it's not sweet enough, you can add a little sugar here and blend). In a stand mixer, add sugar and heavy cream and whip on high speed until stiff peaks form. Slowly add puree into the whipped cream, folding it into the cream until completely mixed and uniform in color.
- For the mango topping, make two large slices as close to the pit as possible (like in the photo above). Carefully remove the skin with a very sharp knife. If your mangoes are on the firm side, you can take each mango half and slice again in half lengthwise (like in the photo above), which will make it easier to remove the skin without cutting into the flesh. Then cut very thin mango slices (like the photo above; you need the slices to be very thin so you can bend/curl them easily).
- Add mango mousse to the center of the crust and then begin to spread out evenly across the surface, leaving a small perimeter around the crust untouched by mango mousse. You will likely only need about 2/3 of the mango mousse. Line the perimeter of the crust with mango slices, letting the edges slightly overlap so that the slices stand up and stay curved. Then start on your next row of mangoes, placing mango slices in the spots in between two mango slices from the previous outer row. The overlapping pattern is what will make the rose pattern. Work until the entire tart is covered with mango slices. For the center, roll up one mango slice and place into the center.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
tried this for a father’s day lunch and it was wonderful! I did add a little extra mango to the purée because I thought it tasted a bit too much like gelatin, but once I added it to the whipped cream the mousse was absolutely divine. I also followed a previous reviewer’s advice and allowed it to chill in the fridge overnight before decorating. I would also recommend letting it chill until serving, just so the mousse doesn’t get too messy.
thank you so much for the recipe! wish I could attach a picture, it was so pretty.
I’m so glad you got this to work for you!
I just finished making mine and it looks great, thanks to your thorough instructions! The only advice I would give is to let the mousse sit in the crust for a few hours to set, it made the decorating so much easier. I doubt this tart will last very long 🙂
hope you enjoyed yours!
I’m so in love with this recipe!! It’s mango season right now and the tropical weather has them booming all over and up to my ears in mangos! This is a great recipe to make and share for an occasion like I’m having this week! I’m going to give this a whirl, but with one minor adjustment. I feel like the coconut flavor in the crust will be over powered by the mango mousse and mango toppings, so I’m going to add coconut flakes within the mousse itself to bring out a little more of that flavor. Juts an idea I thought I’d share with fellow adventurous bakers!
I didn’t think I’d ever see a prettier mango pie than this version! I LOVE that you used fresh mango mousse. The mango pie that sis an I are a fan of uses a white filling of some sort so this mango mousse will definitely be a hit if we make it for the family. My fear would be the arrangement (fanning) of the mango slices on the tart. You should do a video for this recipe 🙂
just make sure you overlap the mangoes for each row and you should be fine. =)
This one is so pretty! I liked how the mango mousse filling blends in with the color of the mangoes – it just looks like solid mango on there!
I like that too! the white coconut cream was such a contrast, but this one is so uniform in color. Mango mousse takes slightly more effort (and a lot of mangoes…), but it was worth it.
This looks even lovelier than your first attempt! I liked how you curled the center piece of mango. The mango mousse filling sounds so appealing as well. 🙂
thank you! I’m pretty happy with how it came out! and i like the mango mousse filling better than the coconut one I did previously.
Oooh! Very pretty. I’ve seen small roses made with thin apple slices on a tart that I’ve been meaning to try. I wonder how this would look on a cake? I’ve seen mango slices draped over cakes from Chinese bakeries.
ooh i’ve seen the apple tarts with roses too. I think this should hold up pretty well on top of a cake too. The mango slices actually sit up pretty well. I was afraid they’d collapse since they are so thin, but they easily stand up in the mango filling.
You’ve outdone yourself! I thought the last one was perfect and this one is even better. Can I have a slice, please?
aw thanks. I barely got a bite in before it was gone! I actually thought of you this weekend as I was in the Bay (South though). Hope to meet you sometime when I’m in Sf.