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Mango-mousse Tart with Macadamia Pastry (M) March 17, 2012

Posted by andrewescott in Recipes.
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This dish, from the M Food dinner, is basically the one from dessert first blog. However, some notes I’d make on it are:

  • I used two large mangos, and got 2.5 (metric!) cups of mango pulp, which was about 600g worth, and added a tablespoon of sugar.
  • 2 1/4 teaspoons of powdered gelatine was used to achieve a good amount of setting, and the pack stated that one tablespoon (approx 14g) dissolved in 100mL of hot water will set 400mL of liquid. This may assist with conversion to other brands of gelatine.
  • Some of the mango pulp should be reserved for decoration of the final dish.
  • Less than 150g of macadamia nuts are needed to get 3/4 cup for the pastry.
  • The pastry is really fantastic and would complement other flavours, e.g. a mocha-mousse would’ve also worked well (and fitted with the M theme).
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Comments»

1. M Food « Melbourne Recipe Club - March 17, 2012

[…] dessert, Andrew served a mango-mousse tart with macadamia pasty. Share this:FacebookTwitterPrintLike this:LikeBe the first to like this […]

2. Karen - March 18, 2012

Thanks for the tips…the tart sounds like it would be great.


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