Mango Lime Mousse Tart

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

In this tropical fruit tart, the sweetness of the mangoes balances nicely with the tart lime flavor of the mousse.


  • 3 large eggs
  • 3 large egg yolks
  • ¾ cup sugar
  • ½ cup plus 1 tablespoon freshly squeezed lime juice
  • 1 prebaked 9-inch tart shell
  • 3 ripe mangoes, peeled, pitted, and thinly sliced
  • 1 tablespoon dark rum
  • 1 recipe Chantilly Cream


Combine the eggs, egg yolks, and sugar in a stainless steel bowl. Whisk in the lime juice.

Set the bowl over a pot of simmering water and whisk the lime mixture continually for about 5 minutes, until it is thick and mounds slightly. Remove the bowl from the stove and let the lime mousse cool for 5 minutes, stirring occasionally.

Pour the mousse into the tart shell. Refrigerate the tart for about 1 hour, until the filling is set.

Toss the mangoes gently in the rum. Arrange the mangoes in the tart shell, slightly overlapping, in a circular pattern.

Refrigerate the tart until ready to serve. Serve with chantilly cream.