A perfect no bake, no cook, egg less, mangolicious tart with as light as air mango coconut mousse in a coconut flavored biscuit crust …a delicious combo and bursting with flavors.
Few things to be kept in mind before preparing.
1. For the whipping cream to stand in peaks, the bowl and the blades have to be chilled beforehand and the bowl kept in bed of ice while beating the cream.
2. If your whipping cream has sugar already in it then the amount of sugar in the mousse has to be lessened and no sugar to be added while whipping the cream.
3. You can halve the amount of gelatine if using coconut cream as its thicker in consistency and setting will be easier. If using coconut milk use gelatine as advised in the recipe.
4. Remember to cover the tart while its setting with a cling film or metal cover as the mango slices get a dehydrated look and taste if kept open in the refrigerator.