On a recent trip to Bali with my family, I would enjoy fresh sliced mango with a squeeze of lime on top for a deliciously fresh breakfast. We also experienced some luscious mango desserts on our holiday which has inspired me to create this healthy Lime and Mango Mousse Tart.
I usually make raw tarts, but for this recipe, I decided to bake the base adding a crunchy texture to the creamy lime and mango mousse filling.
The lime and mango mousse filling is so creamy. The sweetness of the mango goes perfectly with the sharp zest of lime. You will find it hard to stop licking the spoon as you pour the mixture into the tart base, and by using frozen mangos, you can make this tart all year round!
I have served this tart up a few times now and have had everyone wanting a second slice. Each mouth full of this creamy, sweet and zesty tart will transport you to a tropical paradise.
Lime and Mango Mousse Tart
1 1/2 cup almond flour
1 cup rolled oats
2 Tbsp. arrowroot
3 Tbsp. coconut sugar
Zest of 2 limes
Pinch of Himalayan pink salt
3 Tbsp. extra virgin coconut oil
2 Tbsp. water
Lime and Mango Mousse Filling
2 cups cashew nuts
2 cups frozen mango (or fresh mango)
2 Tbsp. coconut nectar
2 Tbsp. extra virgin coconut oil
Juice of 3-4 limes
Zest of 3 limes
1 sliced mango
Zest of 1 lime
1. Place rolled oats into a food processor and process until the oats resembles coarse flour.
2. Add all the remaining ingredients expect the water and process until the mixture is all combined.
3. Add the water in a table spoonful at a time and process a little longer until the mixture comes together (you made need to add one more table spoon of water if the consistency is to dry).
4. Pour the mixture out and knead slightly, then shape into a ball. Wrap in cling film and place in the fridge while you make the lime and mango mousse filling.
5. Preheat the oven to 180C.
6. Grease a tart tin (ideally a removable base) with coconut oil.
7. Remove the tart mixture from the cling film and place in the tart tin. Using your hands press the mixture evenly to cover the base and sides. Make sure that it is flush with the edges of the tin.
8. Prick the pastry base with a fork and place in the oven for 8-10 minutes. Just keep an eye on it so it does not get too brown.
9. Remove from the oven and set aside to fully cool before add your mousse mixture.
Lime and Mango Mousse Filling
1. Place your cashew nuts in a bowl and soak for at least four hours or overnight.
2. Drain and rinse the soaked cashew nuts and place into a high speed blender.
3. Add all the remaining ingredients and process until smooth and creamy.
4. Place in the fridge while you cook the tart base.
5. Once base is fully cooled, remove from the tart tin and pour in your lime and mango mousse mixture. Spread evenly.
6. Decorate with fresh sliced mango, lime zest and coconut flakes.
7. Place in the fridge until ready to serve. It will keep in the fridge for a couple of days (but probably will not last that long).
Featured in my Monthly Column ‘On a Sweet Note In Good Health Choice Magazine