Sunday, December 23, 2012

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.

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.


Dee said...

That looks divine. I am not a big sweets eater, so fresh and fruity really appeals to me. I will be tempted to "keep it Aussie" and use golden syrup rather than my precious maple syrup reserves!!

Theresa said...

Dee - other times I've made this crust (with flour in place of coconut) I have used golden syrup for the same reason, and I kind of prefer it. It gives the crust a kind of buttery flavour, somehow. But it's high GI, so not such a good option for the low-GI pie!

tubley said...

"Partially because I cook for people to show I love them..."

How nice is that : )

Hannah said...

Ah this is crazy! I was just skyping with my mum last night/eight hours ago, and she was telling me about her experiments with a vegan agar-based mango tart. I was so proud of her (particularly as agar intimidates me a little bit!)

Karine Fontaine said...

Mmmmm this looks so yummy!

Kari said...

This looks incredible! I have no need for GI ingredients but would love this :)

urban vegan said...

This looks amazing, Theresa. I will definitely try this one. Merry Xmas to you, Andy and the fur-kids!

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K said...

This looks amazing!

Colynn O said...

Looks delicious! I've recently fallen in love with tarts like this, and a low-GI dessert that looks this good is always a good choice.

norman meier said...

I think seo Melbourne will probably be good.

torwen said...

Did you notice that an online shop is abusing your photo and even fake-copy-righted it with their name put in your photo?

love the oat based dough, might try it as a nice Christmas desert :)

Shaheen said...
This comment has been removed by the author.
Shaheen said...

After notifying you of the stolen image usage, i've just noted today that it looks like he has put a link to your blog now. Well at least you got the good grace of that, I never even received an apology when he originally used my image originally.

It would be most appreciated if you could up-date THIS particular post by saying what had happened, and how it was addressed. Would be appreciated, as some bloggers think they can get away with stealing other peoples photographs without anyone noticing.