Skip to content
German Pastry Chef, home

Sweet Pastries

Mango Mousse Tartlets

by Lisa

Trained pastry chef

Mango mousse tartlets with a yellow mango glaze, whipped cream, mango wedges and chopped pistachios

4.9 (7)out of 5, 7 ratings

Go to recipePrint
Prep
1 hr
Bake
5 hr
Total
6 hr
Makes
5 tartlets

I'm so happy to share my newest recipe with you today: refreshing mango mousse tartlets! These heavenly little tartlets are just right for hot summer days, because they are no-bake tartlets, so you can leave the oven off. Who wants to heat up the kitchen even more when it's already warm outside?

Read more

These mango mousse tartlets are not only incredibly delicious but also versatile: as a summer dessert for a garden party, as a little treat in between or even as an elegant mango mousse cake for special occasions, this recipe always fits!

What makes this recipe so special?

Looking for more delicious summery no-bake recipes? Then you've come to the right place! Here you'll find plenty more refreshing no-bake desserts and summery tartlet recipes that are perfect for warm days. Whether you're a beginner or an experienced home baker, there's something for everyone.

With this recipe you can enjoy the summer heat without heating up your kitchen. Let's get creative together and make these summery mango mousse tartlets, which don't just taste fantastic but look great too!

Tried and tested recipes from the pastry shop that turn out easily and taste wonderful are exactly what my community loves. So grab your dessert rings, get comfortable and let's enjoy these fruity little tartlets.

I can't wait to see your results! Feel free to use the hashtag #KuchenfeeLisa and show me your creations. 😍

Have fun making them and enjoy your summery treats! 🌞

No baking needed! That means you can make the tartlets without an oven, ideal for hot summer days. Fruity and refreshing: the combination of light mango mousse and a crunchy crust is a real summer treat. Flexible and easy to adapt: not a fan of mango? No problem! Simply swap it for peaches, strawberries or your favorite summer fruit. That way you can adapt the tartlets exactly to your taste.

Also works as a cake: if you'd prefer a larger version, you can easily make this recipe as a mango mousse cake.

Ingredients

Makes 5 tartlets

Crust

  • 3 ½ oz100 gbutter cookiesPlain, crisp German butter biscuits, often crushed for cake bases. In the US use petit beurre style butter cookies, or graham crackers or vanilla wafers for crumb crusts; in the UK, rich tea biscuits or petit beurre, or digestive biscuits for bases.
  • 3 tbsp40 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.

Light mousse

  • 5 tbsp70 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 2 to 3 tbspgranulated sugar
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • ⅓ cup plus 1 tbsp100 gyogurtGreek-style
  • 1 sheetgelatinGerman recipes usually mean gelatin sheets of about 1.7 g each. In the US use unflavored powdered gelatin, about ½ tsp (1.7 g) per sheet, bloomed in cold water; in the UK, leaf gelatine, weighed (about 1.7 g per German sheet), or powdered gelatine.
  • 1 ½ tbsp20 mlmilk

Mango mousse

  • ¼ cup60 mlheavy cream
  • 3 ½ tbsp50 gyogurt
  • 2 tbspgranulated sugar
  • 6 tbsp90 gmango purée
  • 1 tbsp15 mlmilk
  • 1 sheetgelatin

Glaze

  • ½ sheetgelatin
  • 2 tbsp30 gmango purée
  • 1 ½ tbsp25 mlwater

Decoration

  • 3 ½ tbsp50 mlheavy creamwhipped
  • pistachioschopped
  • ⅛mangocut into wedges

Method

Crust

  1. Line the sides of the rings with acetate cake collar.

  2. Grind the butter cookies finely and work in the butter. Divide the mixture among the rings, press it down firmly, then chill.

Light cream

  1. Soak the gelatin in cold water for about 5 minutes.

  2. Whip the cream to stiff peaks and fold it into the yogurt along with the sugar and vanilla sugar.

  3. Squeeze the gelatin out of the water and warm it in the milk until it has dissolved. Important: don't let it boil! Just warm it.

  4. Stir about a tablespoon of the yogurt mixture into the milk mixture to even out the temperature, then quickly add it all to the yogurt mixture and stir it in.

  5. Now divide the cream among the crusts, smooth the tops if needed and chill for at least one hour.

Mango cream

  1. Soak the gelatin in cold water again, this time for about 5 to 10 minutes.

  2. In the meantime, whip the cream to stiff peaks and fold it into the mango purée along with the sugar.

  3. Now dissolve the gelatin in warmed milk, again mix it with a little of the mango mixture to even out the temperature, and then combine everything.

  4. Using a piping bag or a spoon, spread the mango cream over the well-chilled light layer and chill everything again for at least one hour.

Glaze

  1. Soak the gelatin in cold water. Mix the purée with the water, warm it and dissolve the gelatin in it. The mixture should not be hot (!), just lukewarm, warm enough to dissolve the gelatin.

  2. Once the glaze has cooled a little, spread it evenly over the tartlets and chill for about one hour.

Decoration

  1. Once the tartlets are thoroughly chilled, you can release them from the rings.

  2. Pipe the whipped cream on top, add the mango wedges and sprinkle with pistachios.