I made these tartlets sometime back for a dinner party using canned mango puree since mango season had not yet started. With so many dishes to make and a cranky toddler on hand, I didn’t have the time or energy to make an elaborate dessert. So, I baked some store bought ready- to- bake tartlet shells and filled them with mango mixture.
Ready to bake frozen tartlet shells – 24
For the mango mixture:
Sweetened mango puree – 2 cups (I used canned sweetened mango puree avaialable in South Asian stores)
Lemon juice – 1 tbsp(optional)
Heavy whipping cream – 1 cup
Gelatin – 1heaped tbsp (I used a halal brand)
Water – 1/3 cup
Vanilla extract – few drops
Yellow food colour – few drops
1) Sprinkle 1 tbsp gelatin on 1/3rd cup water and stir on very low heat till it dissolves. Do not bring it to a boil. Cool for few minutes.
2) Mix the gelatin mixture with 2 cups of sweetened mango puree and about 1tsp lemon juice (optional) .
3) Whip up 1 cup of heavy whipping cream with approximately half cup powdered sugar until fluffy .Gently fold into the mango + gelatin mixture. Add few drops of vanilla extract and yellow food colour , if desired.
4) Spoon this mixture into the baked and cooled tartlet shells.
5) Refrigerate until set and garnish with raspberries, blueberries or strawberries.
Quick, easy yet elegant. Makes about 24 tartlets .
If you don’t have tartlet shells, follow these simple steps to make a mango souffle instead :
1) Follow the first 3 steps as above.
2)Put the mango mixture in a bowl/mold and refrigerate until set.
3) Invert onto a plate by loosening the edges with a knife to get an eggless mango souffle or simply eat straight from the bowl as a delicious mango dessert !
This recipe is participating in the Mango Recipes Event