Mango Tartlets

It’s hard to find someone with a South Asian background who doesn’t love sweet, juicy mangoes.In my opinion, mangoes are fittingly called the King of Fruits. Having grown up in India I miss the taste of Asian mangoes here in Canada. Mangoes were the best part of the scorching summer during my childhood days.The imported ones lack the flavor that we used to get back home even though they are quite expensive.
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.

 Ingredients:
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

Method:
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