Ingredients
For the Mousse
- 1 kg mango pulp
- 200 g dates, pitted
- 3 tbsp husk/wheat bran
- 300 g banana
- 1 kg grated coconut
- 300 g dates, pitted
- Crushed mixed nuts to bind
- Date paste
- Cocoa powder
Photo by Vanita Tipnis
This recipe is contributed by Millie Mitra.
Process the ingredients for the crust together, spread a layer of it in a parchment lined tart or cake tin as the crust base. Press down firmly. Blend the ingredients for the mousse together and spoon on top. Freeze. Mix date paste and cocoa powder with a little water, so that it is of a consistency to be drizzled. Remove the tart from the tin, drizzle the chocolate mixture on the tart and serve.
Serves 15-20
