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.
FOR THE CRUST:
1/2 cup unsweetened shredded coconut
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
1. Preheat oven to 425F. 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.