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4-Ingredient Mango Mousse Tart

Serves 9

Hands-on time: 30 minutes

Hands-off time: 40 minutes plus overnight refrigeration


7 tsp gelatine powder

2 (1kg each) SPAR Freshline Ripen At Home Mango Value Bags

1 tin (410g) SPAR Brand Full Cream Evaporated Milk, refrigerated

9 SPAR Brand Coconut Tea Biscuits

Serving suggestion: Whipped cream

Fresh mint

*Microwave cooking times may vary due to wattage; use the timings below as a guide.


1. Place ⅓ cup of cold water in a small bowl and sprinkle the gelatine on top. Stir and set aside for 5 minutes to firm up.

2. Peel 3 SPAR Freshline Ripen At Home Mangoes. Remove the mango flesh from the pips and add it to a blender. Blend until smooth.

3. Heat the mango puree in a saucepan over medium heat for 1 minute until warm, but not boiling.

4. Take the mango puree off the heat and add the gelatine. Whisk until smooth and the gelatine has dissolved. Set aside to cool for 15-20 minutes until lukewarm. *Chef’s Tip: The puree will cool quicker if transferred from the saucepan to a bowl!

5. Using a hand mixer, whisk the SPAR Brand Full Cream Evaporated Milk for 5 minutes until light, fluffy and tripled in volume. *Chef’s Tip: Evaporated milk whips best when chilled overnight!

6. Add the cooled mango mixture to the whipped evaporated milk and gently whisk until combined.

7. Peel and dice another mango. Fold half of it into the creamy mango mixture. Cover and refrigerate the rest for serving later.

8. Line a 20cm square dish with a single layer of SPAR Brand Coconut Tea Biscuits.

9. Pour the creamy mango mixture on top and even it out with the back of a spoon.

10. Refrigerate for at least 4-5 hours or overnight.

11. Cut the tart into squares. Serve each portion topped with a dollop of cream. Add the remaining diced mango, garnish with a mint leaf and ENJOY!

Planning to try this?

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