AMAZING Mango Mousse Tart (Made by Anna)

Instructions

1. Preheat the oven to 350 F (180 C).
2. Stir together the graham crumbs, coconut and melted butter until combined and press this into a 9-inch (23-cm) removable-bottom fluted tart tin. Bake this for 10 minutes and then set aside to cool.
3. For the mango mousse, Pour the cool water into a small saucepan and sprinkle the agar agar over top, stirring. Let sit for a few minutes to soften.
4. Stir ½ cup (125 mL) of the mango purée into the agar mixture, as well as the sugar and lime juice. Bring this up to a simmer while whisking constantly on medium heat and simmer for at least a minute before removing the pan from the heat and pouring the mixture into a bowl. Stir in the remaining ½ cup (125 mL) of mango purée to cool it down. If not at room temperature after stirring in the remaining mango, then set aside to cool a little longer.
5. Whip the cream to a soft peak and add the vanilla. Fold the cream into the cooled mango puree in 2 additions and scrape this into the tart shell. Chill the tart for at least 3 hours before topping with a sprinkling of fresh blueberries and serving.