LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
9
1 HR(S) 10 MINS
30 MINS
40 MINS AND OVERNIGHT REFRIGIRATION
INGREDIENTS
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.
METHOD
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!
4-Ingredient Mango Mousse Tart
LEVEL:
MEDIUM
SERVES:
9
TOTAL TIME:
1 HR(S) 10 MINS
PREP TIME:
30 MINS
COOK TIME:
40 MINS AND OVERNIGHT REFRIGIRATION
4-Ingredient Mango Mousse Tart
INGREDIENTS
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.
METHOD
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!