Fresh Mango with Mango Mousse and Coconut Crust

Ingredients

• 2 large egg whites
• 1/2 cup (120 ml) sugar
• 1/2 teaspoon (2.5 ml) vanilla extract
• 2 cups (480 ml) unsweetened coconut, medium shred
• 1 cup (240 ml) cream cheese
• 1/2 cup (120 ml) sugar
• 1 teaspoon (5 ml) lemon zest
• 3 tablespoons (45 ml) lemon juice
• 1/2 cup (120 ml) mango pulp (about ½ large mango)
• 3 mango diced or berries of your choice

Method

1. To prepare the crust, preheat the oven to 275°F (135°C). Stir together the egg whites, sugar, and vanilla until the sugar has half dissolved, then stir in the coconut until evenly coated with the egg mixture.
2. Grease a 10-x-4-inch (25 x 10 cm) rectangular tart tin and spoon the coconut mixture into it. Press the filling into the bottom and up the sides of each cup (dip your fingers in a cup of cool water while doing this to prevent the mixture from sticking to your fingers).
3. Bake for 35 to 45 minutes, rotating the pan halfway through baking. The shells will be a rich golden brown around the edges. Allow to cool in the pan, then remove.
4. To prepare the mousse, cream the cream cheese gently with the sugar to soften. Add the lemon zest, lemon juice, and mango pulp and stir until evenly blended (switch to a whisk if you wish, but be careful not to overbeat).
5. If the mousse is too soft, chill for 20 minutes to firm up. Pipe or spoon the mousse into the coconut tart shell and chill until ready to serve.
6. Garnish with a selection of berries, sliced mango, or any fruits you love.