This Exotic Mango Passionfruit Coconut Mousse Tart is a tropical delight that will take your taste buds on a wonderful journey. It’s creamy, fruity, and has a perfect crunch from the cookie base. You can easily make it for gatherings, parties, or even as a sweet surprise for your family. The combination of mango, passionfruit, and coconut is so refreshing, you’ll want to make it again and again!ç

"Created by AI, this recipe combines technology and taste for a modern twist on home cooking."

how to make Exotic Mango Passionfruit Coconut Mousse Tart

Ingredients:

180 g coconut shortbread cookies
80 g melted butter
250 ml coconut milk
1 vanilla bean
200 ml heavy cream (minimum 30%)
80 g sugar
4 sheets of gelatin (8 g)
250 g mascarpone
250 g mango puree
60 g passionfruit puree
3 sheets of gelatin (6 g)
200 g mango puree
1 tablespoon lemon juice
2 sheets of gelatin (4 g)
1 can of peaches in syrup (about 6 halves)
3 fresh passionfruits
150 ml sweetened whipped cream
2 tablespoons grated coconut
A few edible gold pearls

Directions:

Start by making the base: Finely crush the coconut shortbread cookies, add in the melted butter, mix well, and press it down into the bottom of a 20 cm springform pan. Chill it in the fridge for 20 minutes.
Now, let’s prepare the vanilla-coconut mousse: Soak the 4 sheets of gelatin in cold water. Heat the coconut milk with the split vanilla bean in a saucepan. Remove from heat and stir in the softened gelatin, let it cool a bit. Whip the heavy cream with the sugar until you get stiff peaks, then fold in the mascarpone and the coconut mixture. Pour this on top of the chilled cookie base and let it set in the fridge for about 1.5 hours.
Next comes the mango-passionfruit layer: Soften the 3 sheets of gelatin, heat the mango and passionfruit purees, mix in the gelatin, and let it cool slightly. Pour this layer gently over the set mousse and chill for another hour.
For the mango jelly: Rehydrate the 2 sheets of gelatin, warm the mango puree with the lemon juice, and mix in the gelatin. Let it cool before pouring a thin layer over the tart. Refrigerate for 1 more hour.
For the final decoration: Drain the peach halves and slice them thinly. Cut the passionfruits in half. Decorate the top of the tart with peach slices, dollops of whipped cream, fresh passionfruits, grated coconut, and add some edible gold pearls on top for a sparkling finish.

how to serve Exotic Mango Passionfruit Coconut Mousse Tart

You can serve this tart chilled, cut into slices. It’s lovely on its own or with a dollop of whipped cream. Perfect for any special occasion or just as a treat for yourself!

how to store Exotic Mango Passionfruit Coconut Mousse Tart

Store any leftovers in the refrigerator, covered. It should stay fresh for up to 3 days. If you want to keep it longer, consider freezing it (without decoration) for up to 2 weeks.

tips to make Exotic Mango Passionfruit Coconut Mousse Tart

Make sure to let each layer cool slightly before adding the next one. This will help to keep the layers separate.
Use a springform pan for easy removal; it makes serving so much simpler!
If you want a less sweet version, reduce the sugar in the mousse to suit your taste.

variation

You can substitute the mango and passionfruit with other fruits like berries or strawberries for a different flavor.

FAQs

Q: Can I make this tart ahead of time?
A: Yes, you can make it a day in advance. It tastes even better after sitting in the fridge overnight!

Q: Is there a non-dairy option for this recipe?
A: You can use dairy-free whipped cream and plant-based milk to make it vegan-friendly.

Q: What can I use instead of gelatin?
A: You can use agar-agar as a plant-based alternative to gelatin. Just follow the package instructions for the right amount.

Exotic Mango Passionfruit Coconut Mousse Tart

This Exotic Mango Passionfruit Coconut Mousse Tart is a tropical delight that will take your taste buds on a wonderful journey. It's creamy, fruity, and has a perfect crunch from the cookie base. You can easily make it for gatherings, parties, or even as a sweet surprise for your family. The combination of mango, passionfruit, and coconut is so refreshing, you’ll want to make it again and again!ç

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Ingredients

180 g coconut shortbread cookies
80 g melted butter
250 ml coconut milk
1 vanilla bean
200 ml heavy cream minimum 30%
80 g sugar
4 sheets of gelatin 8 g
250 g mascarpone
250 g mango puree
60 g passionfruit puree
3 sheets of gelatin 6 g
200 g mango puree
1 tablespoon lemon juice
2 sheets of gelatin 4 g
1 can of peaches in syrup about 6 halves
3 fresh passionfruits
150 ml sweetened whipped cream
2 tablespoons grated coconut
A few edible gold pearls

Instructions

Start by making the base: Finely crush the coconut shortbread cookies, add in the melted butter, mix well, and press it down into the bottom of a 20 cm springform pan. Chill it in the fridge for 20 minutes.
Now, let’s prepare the vanilla-coconut mousse: Soak the 4 sheets of gelatin in cold water. Heat the coconut milk with the split vanilla bean in a saucepan. Remove from heat and stir in the softened gelatin, let it cool a bit. Whip the heavy cream with the sugar until you get stiff peaks, then fold in the mascarpone and the coconut mixture. Pour this on top of the chilled cookie base and let it set in the fridge for about 1.5 hours.
Next comes the mango-passionfruit layer: Soften the 3 sheets of gelatin, heat the mango and passionfruit purees, mix in the gelatin, and let it cool slightly. Pour this layer gently over the set mousse and chill for another hour.
For the mango jelly: Rehydrate the 2 sheets of gelatin, warm the mango puree with the lemon juice, and mix in the gelatin. Let it cool before pouring a thin layer over the tart. Refrigerate for 1 more hour.
For the final decoration: Drain the peach halves and slice them thinly. Cut the passionfruits in half. Decorate the top of the tart with peach slices, dollops of whipped cream, fresh passionfruits, grated coconut, and add some edible gold pearls on top for a sparkling finish.