Mango Mousse Pie Recipe

Prepare crust

Preheat oven to 175°C (350°F). Put cookies into a food processor and pulse until fine crumbs form (about 1–2 cups/200 g). Mix crumbs with melted butter, sugar, and salt until evenly moistened. Press mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch (23 cm) springform pan or pie dish, using the bottom of a measuring cup to compact. Bake 8–10 minutes until set. Remove from oven and cool completely on a rack. Reduce oven to 0 or keep off for chilled mousse (no further baking required).

Bloom gelatin

Combine gelatin powder and 60 ml cold water in a small bowl. Stir and let sit 5–7 minutes to bloom.

Prepare mango base

While gelatin blooms, combine 400 g mango puree, 60 g sugar, lime juice and pinch of salt in a saucepan. Warm gently over low heat just until sugar dissolves and mixture is hot but not boiling (about 2–3 minutes). Remove from heat.

Dissolve gelatin

Add the bloomed gelatin to the warm mango mixture and stir until gelatin fully dissolves and mixture is smooth. Let cool to room temperature (about 15 minutes) but not set.

Whip cream

Place cold heavy cream and vanilla extract in a chilled bowl. Whip to medium-soft peaks (do not overwhip). Taste and adjust sweetness if necessary (add up to 1–2 tbsp sugar if needed).

Fold mousse

Fold about one-third of the whipped cream into the cooled mango mixture to lighten it, then gently fold in the remaining whipped cream until fully homogenous and airy. Pour mousse into the cooled cookie crust, smoothing the top with an offset spatula. Tap gently to remove large air pockets. Chill in refrigerator for at least 4 hours or until set (overnight is best).

Cook and blend

Combine 250 g diced mango, 30 g sugar, 1 tbsp lime juice and 2 tbsp water in a small saucepan. Cook over medium heat 4–6 minutes until mango is soft and sugar dissolves. Remove from heat and let cool slightly. Transfer to a blender or use an immersion blender and process until completely smooth.

Strain and chill

Pass coulis through a fine-mesh sieve into a bowl to remove fibers and achieve a silky texture, pressing with a spatula. Taste and adjust sweetness or acidity. Cover and chill until ready to serve. If very thick, thin with 1 tsp water at a time.

Cook and sweeten

Place 200 g raspberries, 40 g sugar and 1 tbsp lemon juice in a small saucepan. Cook over medium heat 3–5 minutes, stirring, until raspberries break down and sugar dissolves. Remove from heat and cool slightly.

Blend and strain

Blend the raspberry mixture until smooth, then pass through a fine-mesh sieve into a bowl to remove seeds. Use the optional 1 tbsp water only if you prefer a thinner coulis. Taste and adjust sweetness or acidity. Chill until ready to serve.

When mousse is fully set, remove the pie from the springform pan (if used) and place on serving platter. Spoon or drizzle mango coulis over the top in a decorative pattern. Add small pools or lines of raspberry coulis around or on the mango coulis; use a toothpick to create swirls or marbling if desired.

Garnish with fresh mango slices, fresh raspberries and mint leaves around the edge or center. Keep chilled until serving. Slice with a warm, clean knife (dip in hot water and wipe between cuts) for clean slices.