Go Back

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
Print Recipe Pin Recipe

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.