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Mango Mousse Tart

This recipe is contributed by Millie Mitra.


For the Mousse

  • 1 kg mango pulp
  • 200 g dates, pitted
  • 3 tbsp husk/wheat bran
  • 300 g banana

For the Crust

  • 1 kg grated coconut
  • 300 g dates, pitted
  • Crushed mixed nuts to bind

For the Chocolate Drizzle


Process the ingredients for the crust together, spread a layer of it in a parchment lined tart or cake tin as the crust base. Press down firmly. Blend the ingredients for the mousse together and spoon on top. Freeze. Mix date paste and cocoa powder with a little water, so that it is of a consistency to be drizzled. Remove the tart from the tin, drizzle the chocolate mixture on the tart and serve.

Serves 15-20


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