The Parle Gs are blitzed up in the food processor until they are fine crumbs. Melted butter is poured in and spun until the mixture resembles wet sand. Then, all of it is carefully formed into the bottom of a tart pan. I used another nostalgic piece of equipment: a tiny steel bowl called a vadki to assist my smushing. It’s baked until bubbling and a few shades darker, then set aside to cool.
The mango mousse filling is even simpler. I borrowed this method with some tweaks to the recipe to enhance the mango flavor even more. We also have canned mango pulp on hand, my favorite is this sugar free Kesar mango pulp as it allows me to titrate the sweetness as I like, but if you can find Alphonso mango pulp, please use that! You simply heat up half the pulp while blooming gelatin, dissolve some sugar in the pulp, stir in the gelatin, add the rest of the pulp and cool. Then, whip heavy cream to medium to firm peaks, and fold in the cooled mango mixture. Pour it into the prepared tart shell, and cool in the fridge until set. You will likely have a small amount of extra mousse, no worries, chef’s treat!
