Preparation time: 5 minutes
















Cooking time: 10 minutes
INGREDIENTS:
Crust:
¼ cups (280 g) graham cracker crumbs
½ cup (50 g) sweetened flaked coconut
¼ cup (60 g) unsalted butter, melted
Mousse:
¼ cup (60 ml) cool water
1 ½ tsp (4.5 g) agar powder
1 cup (250 ml) mango puree
½ cup (100 g) granulated sugar
2 tsp (30 ml) fresh lime juice
¾ cup (175 ml) whipping cream
1 tsp (5 ml) vanilla extract
Fresh blueberries, for decorate

DIRECTIONS:
Crust:
1. Preheat the oven to 350 ºF (180 ºC).
2. Stir together the graham crumbs, coconut and melted butter until combined and press this into a 9-inch (23-cm) removable-bottom fluted tart tin. Bake this for 10 minutes and then set aside to cool.
Mousse:
1. For the mango mousse, Pour the cool water into a small saucepan and sprinkle the agar over top, stirring. Let sit for a few minutes to soften.
2. Stir ½ cup (125 ml) of the mango purée into the agar mixture, as well as the sugar and lime juice. Bring this up to a simmer while whisking constantly on medium heat and simmer for at least a minute before removing the pan from the heat and pouring the mixture into a bowl. Stir in the remaining ½ cup (125 mL) of mango purée to cool it down. If not at room temperature after stirring in the remaining mango, then set aside to cool a little longer.
3. Whip the cream to a soft peak and add the vanilla. Fold the cream into the cooled mango puree in 2 additions and scrape this into the tart shell. Chill the tart for at least 3 hours before topping with a sprinkling of fresh blueberries and serving.