Mango Mousse Tart

The other night Andy and I had dinner with some friends, one of whom has very recently had to adopt a low GI diet. We had already collectively decided to BBQ some tofu for dinner, which was virtually sugar- and carb-free, and our friends were bringing side dishes, but I wanted to do something more creative than just cut-up fruit for dessert. Partially because I cook for people to show I love them, and partially because I love a cooking challenge.

I did some googling, and found that most of the recipes that came up for low GI desserts were fruit & yoghurt concoctions, or involved stevia, gluten-free flour mixes, and other things I don't have on hand.  I forget how the inspiration struck, but I thought about a fruit tart. I vaguely remembered cooking an oat-based crust from the Ultimate Uncheese Cookbook, and when I looked at the recipe saw that it would need only a little tweaking to make it good and low GI. For the filling, I thought back to a no-bake fruit tart I made several years ago, and decided that some of our steady supply of mangoes would be a good fruit to use.

The results were good, and mainly low GI (anything below 55 is considered low, and 56-70 is considered medium).The tart filling was velvety and gently set, so that it was still a bit wobbly, and was offset nicely by the nutty, biscuit-like base. The only thing I might do differently next time I make this is to quickly blend up the oats, so they aren't so whole. Either way, this was really delicious, and a great way to use mangoes. Might be a nice alternative to some of the ultra-rich desserts people are used to filling up on at this time of year!

Mango Mousse Tart
Crust (adapted from Granola Nut Crust in Ultimate Uncheese)

1 c. rolled oats (GI 51)
1/2 c. desiccated coconut (GI 45)
1/2 c. almond meal (GI 0)
1 tsp. ground ginger
1/2 tsp. salt
1/4 c. sunflower oil
1/4 c. maple syrup (GI 54)

Heat the oven to 180 (350F). In a bowl, mix the oats, coconut, almond meal, ginger and salt. In a jug, combine the oil and maple syrup and stir, then pour this over the dry ingredients. Mix till combined and then press into a pie plate or springform pan. Bake for 10 minutes until just browned. Cool completely.

Filling
3 mangoes (GI 41-60, depending on ripeness, variety, etc)
juice from 1 lime
1 Tbsp. agar flakes
2 Tbsp. water
1/2 c. silken tofu (GI 0)

Put the agar flakes and water into a small dish and set aside for about 10 minutes. Meanwhile, blend together the mango flesh and lime juice until smooth. In a small saucepan, bring the fruit puree up to a boil. Add the agar and boil rapidly for 10 minutes, stirring pretty constantly to avoid mango splashing everywhere. Remove from heat, add tofu and blend until smooth. Pour into pre-baked crust and put in the fridge until set, about 2 hours.