Bringing Summer Inside - Mango Mousse Tarts

This weekend has been FULL of rain... and thunder... and lightening.... and more RAIN. It started Friday and as I write this on Sunday night we're still watching the storm of the century from our big window! Consequently, Saturday afternoon I was stuck inside. It's pretty easy for me to decide what to do on such an indoor day. Make fun things in the kitchen! On this occasion I wanted to bring a dose of sunshine INside.

Remember how I said I had lots of mango a few posts ago? Well I ended up freezing a bunch of it because I simply couldn't eat an entire case that case (I didn't want to blend them into smoothies in fear of losing their gorgeous flavor). So it was time to pull out the mango and get to work.
Mango mousse came to mind.... I had a can of coconut milk = coconut whipped cream. Since I make a lot of pudding, mousses, and parfaits, I wanted something a little more jazzy... Ah ha! Tartlets! Cute, fun, and summery.

There it began. Mango mousse tarts with coconut cream. I wanted something different than the usual date nut crust for the tart shells. In fact I wanted something nut-free all together. I settled on a base of oats and dried coconut. They turned out yummy!

Mango Mousse Tarts with Coconut Cream
Nut- free and Raw

Mango Mousse

I adore the texture of this mousse thanks to the irish moss. I would describe it as a bit fluffy, slightly spongy, soft, silky, creamy. If layering into a parfait glass, I recommend spooning it into the glass BEFORE chilling, along with the coconut cream. Why? It's easier at this stage before it firms/gels. Also, I used part maple syrup and it made the flavor a bit mapley so that's why I recommend a neutral sweetener like agave or coconut nectar.

2 cups diced mango
1/2 cup irish moss gel (click on link)
1/2 cup full fat coconut milk*
10- 12 drops stevia
2 tablespoons agave or coconut nectar
1 teaspoon lemon juice
1/4 cup melted coconut oil

Blend all but the coconut oil until smooth and creamy.
Add the oil and blend again to incorporate.
Transfer to a bowl and chill until it thicks, firms slightly.
Spoon into the tart shells or layer in parfait glasses or spoon into bowls.

*Use canned or make fresh raw coconut milk by blending coconut water and pulp. Must be thick.

Coconut Whipped Cream

I've made many versions of coconut whipped cream. Cashew and coconut based, coconut macadamia, fresh coconut based, and canned. With and without irish moss. With and without coconut oil. The variations are endless. I really like this one. It's super easy if you already have the irish moss gel on hand which you will need anyway for the mousse.

1 1/2 cups coconut milk*
2 tablespoons irish moss gel
2 teaspoon agave
12 drops stevia
1 teaspoon lemon juice
8 drops vanilla medicine flower essence (or extract but that will tint the white color a bit)
4 tablespoons melted coconut oil
Generous 1/2 teaspoon xanthan gum

Blend all but the oil and xanthan in a blender until smooth.
Add the final two ingredients and blend again to incorporate.
The mixture will begin to thicken a little bit immediately.
Layer in a parfait OR chill for 8 hours to achieve maximum thickness (which is what I prefer).
Spoon over the mango tarts.

*Use canned or make fresh raw coconut milk by blending coconut water and pulp. Must be thick.

 

Have I convinced you to try some mango mousse tarts? I hope so!


Part of Slightly Indulgent Tuesday

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