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+ servings

Mango Mousse Tart

This delectable mango mousse tart is made of a creamy and fruity mango mousse that is nestled in a crisp and buttery tart crust. 
Course Dessert
Cuisine Asian
Keyword mango desserts
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
chill time 1 hour
Total Time 1 hour 45 minutes
Servings 12
Calories 355 kcal
Author sanna



  • 1 and 1/2 cup all purpose flour
  • 1/2 cup icing sugar
  • 1 and 1/2 sticks unsalted butter cut into cubes and chilled
  • 1 and 1/2 tbsp heavy cream


  • 90 mL cold water
  • 7 g agar agar powder
  • 1 and 1/2 cup mango puree from the can
  • 3/4 cup sugar
  • 3 tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • 1 and 1/2 cup whipping cream



  1. Combine the flour and icing sugar in the bowl of a stand mixer. With the paddle attachment on, gently whisk the dry ingredients on low speed. Add the cubed butter pieces and run the mixer on medium until the mixture looks like a coarse meal. Add the heavy cream and continue mixing until the mixture forms a ball and gathers together in the center. Gather the dough with your hands form it into a disc. Using your fingers, quickly press the dough on the base, then the sides of a 12-inch tart pan with a removable bottom. Leave about half to an inch overhang of dough on the sides. Roll a rolling pin on the top edges of the tart pan to cut the excess dough. Chill the dough in the fridge for about an hour or more.
  2. After chilling, preheat oven to 350 F. Lay a piece of parchment paper over the dough large enough to cover it. Put enough uncooked rice or beans on the parchment paper, ensuring that the entire base of the tart is covered with the rice. Bake in the preheated oven for 10 minutes, gently remove the parchment paper with the rice and continue to bake for another 5-7 minutes or until the crust looks set and is lightly browned. Cool crust completely.


  1. Add the water in a medium saucepan and sprinkle the agar agar powder over it. Stir to combine and set aside for 2- 3 minutes. Add half of the mango puree, sugar and lemon juice to the pan and bring to a simmer. Leave it simmering for about a minute, turn off heat then stir in the remaining mango puree. Set this aside and cool to room temperature. Meanwhile, whisk the whipping cream using a mixer until soft peaks form. Stir the vanilla extract to the cooled mango puree mixture. Fold half the whipped cream into the puree mixture, then fold the remaining half until mixture is uniform in color. Pour the mango mousse filling to the cooled tart crust. Smooth the top with an offset spatula. Chill the tart to set in the fridge for at least 4 hours.

Recipe Notes

Adapted from Food Network, recipe from Anna Olson.

Nutrition Facts
Mango Mousse Tart
Amount Per Serving
Calories 355 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 72mg24%
Sodium 15mg1%
Potassium 106mg3%
Carbohydrates 35g12%
Sugar 21g23%
Protein 2g4%
Calcium 32mg3%
Vitamin C 13.2mg16%
Vitamin A 1155IU23%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.