Mango Mousse Cake with Mango Jello Insert and Mirror Glaze
The exotic entremets dessert cake is an absolute show stopper! Delicious mango mousse cake with a mango jello center that just melts in the mouth. Glazed with a creamy mirror glaze for that ultimate smooth finish. A few extra steps in the making but still a simple, easy and effortless recipe with a very impressive show-stopper dessert.
Entremets can be time-consuming but the results can give you that wow factor. It’s a great way to show off your dessert skills.
What is Entremets? I’m sure there is a formal explanation but generally, these are layered desserts with different textures such as mousse, jellos, cakes and yet you can combine them to make one exquisite dessert.
This mango mousse cake is quite easy to make because what you really doing is making three different recipes then combining them together. The real challenge like I said is waiting. It’s one of those desserts that you have to freeze between steps. So while it’s really easy it’s also one that keeps you occupied for a long time.
Let’s talk about the different components of this entremets.
- Mango Mousse – You can use my Classic Mango Mousse Recipe or my Eggless Mango Mouse Recipe here. Both work great.
- Mango Jello – again here too the difference is in the gelatin or agar-agar! You can use either and they both freeze well.
- Mirror glaze – I have given you the recipe for the Classic Mirror Glaze recipe or my Vegetarian Mirror Glaze Recipe
Mango Mousse Cake
The inspiration for this cake comes from a dessert I make more often – my mango mousse cake. Since I wanted to add a twist and create something new and different, of course, a bit more trendy since mirror glaze seems to have taken the internet by storm. But ideally, it’s the same thing just done differently.
Here’s what I would normally do for my mango mousse and if you want it more
- I make a mango mousse and let it set – day one
- Then I make mango jello and pour it on top of my cake – day two.
- Once that is set I garnish with fresh mangoes and serve.
I know the below cake is not for everyone, because we don’t’ all have the patience to wait or do the extra work. But!! you see, you can make this same cake a bit more different, or rather keep it simple.
How to make Mango Mousse Cake with Mango Jello Insert and Mirror Glaze (Save//Pin)
It does take a few hours to see the finished cake but as you see the result is a show stopper! Quite impressive.
How to make Homemade Mango Puree
- Save a few mango slices if you need for a garnish
- Blend the mango in a blender with 1/2 cup hot water.
- Strain through a sieve
- Use as required below for the jello and mousse.
Ingredients – in the recipe card below with conversions.
Method
Prepare Mango Jelly
- Place mango puree in a saucepan
- Add sugar, agar-agar, and water.
- Cook for about 3 minutes
- Pour into a 7″ round silicon mold and freeze.
For the Mousse
1. Make the mango pastry cream
- Pour milk, sugar, cornstarch in a saucepan and heat over medium heat.
- Add vanilla and continue to stir until thick and creamy
- The mixture should coat the back of the spoon.
- Remove from heat and stir in the mango puree
- Set aside to cool completely
2. Dissolve agar-agar
- Stir agar-agar in 1/4 cup water.
- Let sit for 3 minutes to dissolve.
- Boil this mixture for about 3 minutes until completely dissolved
- Set aside to cool slightly but still warm and in a liquid state.
3. Finish the mousse
- First, whip the cream to almost stiff peaks.
- Second, combine a little of the mango pastry cream to the agar-agar – this is tempering the agar-agar so it won’t set.
- Then combine the full batch of mango pastry cream and tempered agar-agar.
- Lastly, fold the whipped cream into the mango pastry cream.
- This is your mango mousse.
4. Assemble the Cake
- Line a 9″ springform pan with plastic pastry liner
- Pour half the mousse.
- Unmold the mousse and place the frozen jello in the middle of the mousse
- Shimmy it in place to remove any air pockets
- Pour the rest of the mouse over – and even out with the spatula.
- Cover with cling wrap and place in the freezer for at least 6 hours or until frozen.
5. Prepare the vegetarian glaze
- Have all your ingredients ready so you do not leave out anything
- Pour 1/4 cup into the vegetarian gelatin or agar-agar – let bloom/ soak
- In a heavy based saucepan – add glucose, sugar, condensed milk, and remaining water
- Let come to a boil on low to medium heat. Once all the sugar has dissolved – and the mixture has come to a nice slow boil.
- Take it off the heat – Add the vegetarian gelatin or agar-agar liquid
- When that has almost dissolved add the white chocolate.
- The heat in the mixture should be enough to melt the white chocolate – if not place on the low heat for a few seconds.
- Strain the mixture to remove any undissolved gelatin or not melted chocolate.
- Color glaze and let come to room temperature 98 F
- Divide the glaze into portions to make different colors.
Glaze the Mango Mousse Cake
- Remove the cake from the freezer and place it on a rack over a large tray to catch any drippings.
- Pour glaze over as desired. (or as shown in the video)
- Remove excess from the bottom of the cake.
- Garnish with extra mango slices or decorations.
- Place cake on a serving platter and let thaw in the fridge for at least 4 hours.
- You want to eat the cake chilled not frozen.
- Enjoy
What else can you do with mangoes in season?
- Mango Coconut Cream Mousse,
- Classic mango Mousse,
- Eggless Mango Mousse,
- Mango Pudding,
- Mango Popsicle,
- Mango Ice Cream,
- Mango Lassi,
- Mango Chia Smoothie,
- Mango Cheesecake
- Mango Lassi
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Mango Mousse Cake with Mango Jello Insert and Mirror Glaze
Print Pin RateDescription
Ingredients
For the Mango Jello
- 175 grams Mango puree
- 2 tbsp Sugar
- 250 ml Hot water
- 2 tbsp Agar Agar
For the Mango Mousse
- 500 grams Mango puree / Pulp
- 500 ml Milk
- 250 ml Whipping cream
- 2 tbsp Cornstarch
- 1 tsp Vanilla extract
- 1 tbsp Agar Agar
- 100 grams Sugar
For the Mirror Glaze
- 1 tbsp vegetarian gelatin I used 1 1/2 but I think 1 tbsp would be best OR
- 1 tbsp Agar Agar
- 1/2 cup water divided
- 1/2 cup glucose
- 150 grams Sugar
- 100 grams Condensed milk
- 150 grams White chocolate
Conversions – Switch between Metric & US for other measurement options
Instructions
Prepare Mango Jelly
- Place mango puree in a saucepan
- Add sugar, agar-agar, and water.
- Cook for about 3 minutes
- Pour into a 7″ round silicon mold and freeze.
For the Mousse
Make the mango pastry cream
- Pour milk, sugar, cornstarch in a saucepan and heat over medium heat.
- Add vanilla and continue to stir until thick and creamy
- The mixture should coat the back of the spoon.
- Remove from heat and stir in the mango puree
- Set aside to cool completely
Dissolve agar-agar
- Stir agar-agar in 1/4 cup water.
- Let sit for 3 minutes to dissolve.
- Boil this mixture for about 3 minutes until completely dissolved
- Set aside to cool slightly but still warm and in a liquid state.
Finish the mousse
- First, whip the cream to almost stiff peaks.
- Second, combine a little of the mango pastry cream to the agar-agar – this is tempering the agar-agar so it won’t set.
- Then combine the full batch of mango pastry cream and tempered agar-agar.
- Lastly, fold the whipped cream into the mango pastry cream.
- This is your mango mousse.
Assemble the Cake
- Line a 9″ springform pan with plastic pastry liner
- Pour half the mousse.
- Unmold the mousse and place the frozen jello in the middle of the mousse
- Shimmy it in place to remove any air pockets
- Pour the rest of the mouse over – and even out with the spatula.
- Cover with cling wrap and place in the freezer for at least 6 hours or until frozen.
Prepare the vegetarian glaze
- Have all your ingredients ready so you do not leave out anything
- Pour 1/4 cup into the vegetarian gelatin or agar-agar – let bloom/ soak
- In a heavy based saucepan – add glucose, sugar, condensed milk, and remaining water
- Let come to a boil on low to medium heat. Once all the sugar has dissolved – and the mixture has come to a nice slow boil.
- Take it off the heat – Add the vegetarian gelatin or agar-agar liquid
- When that has almost dissolved add the white chocolate.
- The heat in the mixture should be enough to melt the white chocolate – if not place on the low heat for a few seconds.
- Strain the mixture to remove any undissolved gelatin or not melted chocolate.
- Color glaze and let come to room temperature 98 F
- Divide the glaze into portions to make different colors.
Glaze the Mango Mousse Cake
- Remove the cake from the freezer and place it on a rack over a large tray to catch any drippings.
- Pour glaze over as desired. (or as shown in the video)
- Remove excess from the bottom of the cake.
- Garnish with extra mango slices or decorations.
- Place cake on a serving platter and let thaw in the fridge for at least 4 hours.
- You want to eat the cake chilled not frozen.
- Enjoy
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Deena
Hi, I am confused. I want to use agar-agar, however I have the asian kind that is in strands and not powdered. How do I translate the measurements?
Veena Azmanov
Hey Deena. 1 tsp of powdered agar-agar is about 1 tbsp of flaked agar-agar. Flakes need to be soaked longer (10 mins) and take longer to dissolve as well. Thanks
Tony Le
Hi,
you are writing in the recipe for the jelly to use mango purree/pulp, agar agar, sugar and hot water.
In the Step-by-Step you are just listing pulp, agar agar and sugar, no more hot water.
Which one should I refer to?
Thanks in advance!
Veena Azmanov
yes, Tony – you do need the water for the jelly. Thanks I have simplified the process.
Louisa Dell'Amico
I appreciate all the work you put into writing up this recipe with all the complicated steps, and I especially appreciate your use of agar as an alternative to gelatin. You obviously put a lot of work into this! However, I mistakenly thought the DOWNLOAD instructions were to download the recipe, and now I have this app that’s screwing up my computer and it’s not listed in my downloads so I don’t even know how to get rid of it. I’m an older woman not too familiar with computer technology, so I really regret opening your page even though your recipe looks brilliant. Now I have to try to figure out how to get this mess off my computer. It’s already wreaking havoc.
Veena Azmanov
Hey Louisa. Not sure what download instructions you are referring too. It’s possible that it was an ad for something. In any case, if you see the recipe card has the option for print not download.
There are ads on my site like all other sites. That’s what helps me maintain this blog and pay my bills. Usually, the ads are personalized to the visitors meaning would show you ads related to something you shared an interest about in the past.
Sorry, you regret opening my page and I hope you figure this out.
Michael
Hi again, Veena,
I’m having a bit of difficulty understanding the “Method” you’ve set out above, The ingredients for the MANGO JELLO jello state 3/4 cup puree, 1 cup of hot water, sugar, and 2 tblsp of gelatin(or agar agar). Then, under Method for preparing the MANGO PUREE, it wants me to: 1) blend the mango in a blender with 1/2 cup hot water, 2)Strain through a sieve, and 3) pour into a 7″ round silicon mold and freeze for 3 to 4 hours until frozen. Can I assume that the first two steps are for preparing the mango PUREE and the third step actually belongs under the JELLO method section? Also, do I use 1/2 cup of hot water to blend and make the puree and then add 3/4 of a cup of this puree with the sugar and gelatin… and then freeze this in the 7″mold? If so, what happened to the 1 cup of hot water listed in the puree ingredients? I just want to make sure the final product is not too watery. Also, the mousse calls for puree as well. Do I just blend up the fresh mango without water and use 500 grams of that to mix in with the cream? Thank you!
Veena Azmanov
Hey Michele.. I know it’s a long recipe. I made some more sections so it’s easier to understand – please read and see if that helps.
You do the recipe in parts – make the mango puree and use it for both the jelly and the mousse as required.
First make the jello and freeze it.
The next day you make the mousse and mold it with the frozen jello inside – now freeze this mousse cake.
The next day you make and use the glaze..
Hoep that makes sense now.
Michael
Unfortunately, the cake was a disaster. It came out very nice and I took pictures, but I knew the recipe had too much liquid in it with the puree and the water and the amount of water in the jelly as well. The cake didn’t hold up and started weeping quite a bit as it defrosted in the refrigerator and then finally just collapsed. I could tell from when the mousse was finished, prior to assembly that it was too runny in texture. I’m pretty bummed that I did this for my wife’s party. I should have stuck with a recipe that I knew well and was tried and true. Thanks for your help, though.
Veena Azmanov
I’m so sorry to hear that Michael. It’s really a very simple recipe. It takes time but in general a very simple three part recipe.
You make the mango puree – divide that between your jello and mousse.
The jello if done right will actually help the mousse stay cool – you used agar-agar which if done right does not really need the fridge to set. So it should not melt!!
I’m sorry to hear this did not work for you. Thanks for letting me know – I will review the recipe again as well.
Michael
Hi Veena,
Thanks for posting your lovely recipe. I’m thinking of making a version of this for my wife’s school party. Most of the adult students in her class are Asian and are more accustomed to Tawainese/Korean/Japanese style cakes and pastries which are lighter and not as sweet as American cakes,etc. For this crowd, I usually make sponge/roll cakes, chiffon with fresh fruit, etc. The entremets that I have made are mostly dark chocolate with raspberry inserts, and things like that. I know they love mango, so I’m sure this would be a hit, but I do have a few questions if you’d be so kind to help out: 1)–how is the level of sweetness in this recipe? (I know these mirror glazes are pure sugar, but it is just a pretty thin coating) 2)Can I just use gelatin in place of the agar agar and vegetarian gelatin at the same amounts where indicated? 3)Can I use less gelatin in the mango jelly insert so it is softer and more flowing when the whole cake is finally cut and served, or will that ruin the lines/presentation of it? and finally 4) is there anything to bring out more of the tartness of the fresh mango flavor, or does this recipe already do that? (I just don’t want it to be too sweet and have it masking the natural mango flavor). Thank you so much for your help and thanks again for posting this!
Michael
Veena Azmanov
Hey Michael.
Yes, this would be a great entremets for them. We Asians love mango. Actually who doesn’t love mango – right?
1. The mirror glaze is definitely sweet but it’s really a thin coating. My problem is always less than 1/3 goes on the cake then the rest sits in the fridge. And you can’t even make less cause you need a certain amount to make the pour.
2. Yes, you can use gelatine of course. In fact, just look at my original mirror glaze recipe that uses gelatin. That would be perfect. Read the comments below as well to see how others have fared.
3. You can use less gelatin in the jello – just make sure the gelatin does not thaw too quickly – the mousse may fall apart. One advice I would give is to make the cake not too tall so you have less height. Makes the cake less delicate.
4. You can add more lemon juice in the mousse if you want but for us, the jello had a nice tang so it worked well. We loved it just as is.
You can definitely make it less sweet if you want. For us, it was just right. My kids really enjoyed it.
Michael
Thank you very much for your reply! I will let you know how it turns out 🙂
Veena Azmanov
Thank you Michael.
noor
Hello Veena ! this cake looks absolutely delicious, great job! I’m planning on making this and i just had a couple questions. for the mango jelly insert, do i let the mixture cool down and then freeze it? it says to keep it warm so the agar agar doesn’t set but then it says to put the frozen mango jelly ontop the mousse.what do i do?
ALso, instead of glucose for the glaze im using corn syrup. is that ok?
also im using agar agar for everything. will my glaze still thicken?
also , instead of making a mango puree, im using a premade mango pulp for everything. this premade mango pulp is quite sweet, should i nnot add any sugar?
finally, im making this dessert and taking it to someone else’s house who lives and hour away. if i leave this cake in the freezer and then take it out and go in an hour long car ride with the cake will it b ok?
Veena Azmanov
Hey, Noor.
1. yes, let the jelly cool to room temperature or slightly warm then freeze it.
2. You keep the agar-agar warm until you add it to the mixture or the mixture sets before you pour into the mold
3. YOu inset the frozen jelly in the mango mousse – so this is done after the jelly is already frozen. Which means you make your mousse the next day, not the same day.
4. Corn Syrup works the same as glucose so it should be ok.
5. Agar-agar works just like the other mirror glaze – just make sure your cake does not have too much condensation – or any glaze will just slip off.
6. You can reduce sugar in the mousse for sure.
7. Yes, it’s fine to take the cake for an hour drive – just keep it in a cool place not where it will melt easily. Depends on the weather really. I have driven with my mirror glaze cakes with nor issues so far.
noor
Hi veena, today I made your mango jello for the cake and I had a few questions. I put my premade mango pulp in the pot and added my agar agar and hot water( I mixed the agar agar with a cup of hot water then put it in) and my sugar. I think I mixed it for longer than 3 minutes.I tasted it and it had a kinda grainy texture but I thought nothing of it( I let it cool before freezing it)anyway ,it’sbeen in the freezer for 5 hours and its not like jello its rock hard. Before I add it to the mousse do I let it chill? Will it become it jello like if I let it warm up?also,I’m using a nine inch silicone pan but my jello is a lot thinner than yours! I used a nine inch one cause my springfoam pan for the mousse is nine inches.I’m worried there will be too little of my jello in the middle because its so thin.what should I do? Should I make another mango jello and put 2 jellos in the cake so its thick?plz help. I’m taking this to a party on Friday and I need tto make this cake well.
Veena Azmanov
Hey Noor.. If you put something in the freeze it will be frozen not in jello state. But yes, that’s how my jello instead was also. Frozen until I thawed it. If you prepared the agar-agar correctly then as it thaws it will turn to jello or it will weep slightly but still be tasty. It’s ok that you jello is much thinner it will hold better. Mine was too heavy in between the mousse.
noor
can I use unsweetened condensed milk for the glaze?
Veena Azmanov
I have not tried it but should be ok I guess. Sorry can’t say for sure.
Laszlo sarkozi
Hi.do u know for how long should keep the cake in fridge before serve?
Veena Azmanov
Laszlo – you can keep it in the fridge for three to four hours. It should come off the frozen state. You still want it cold just not frozen.
Jovita
I tried this mango cake it was so delicious!! Everyone was raving about it. Best part I did it from start to finish without any guesses because your post was so detailed. Thank you so much for always sharing your tired and tested recipes. I am learning so much from you.
Veena Azmanov
Thank you Jovita. Happy to hear you had great success with the recipe and enjoy my blog. I do write detailed post which become long but guess it’s worth it. Thank you for coming back to write this feedback appreciate it very much.
Susan
Looks lovely. do you fold the whipping cream into the mousse base
Veena Azmanov
Yes Susan, the last step is to fold the mousse into the mango pastry cream.Thanks
Mona
Amount of agar varies in ingredients and recipe which is correct?
Veena Azmanov
The amount in the ingredient is correct.
Mona
Hi
Amount if agar in ingredients is in tbsp but during detailed recipe it is in tsp . Which one to follow tsp or tbsp
Veena Azmanov
The amount in the ingredients is correct Mona.. I have check and updated it
Marisa Franca @ All Our Way
It is such a beautiful cake. It would certainly be the centerpiece on a dessert table. You really have thorough directions and you make it sound very easy. I really love to make different desserts and this cake recipe I’m saving for a special occasion. You did a fantastic job!!
Veena Azmanov
Thank you Marisa. YUP! I love desserts especially these that really look so impressive. It’s actually easy just time consuming. Thanks
Gloria @ Homemade & Yummy
What a lovely looking cake. I bet the taste is awesome….and that mirror glaze is so pretty. This would make the perfect birthday cake for some luck person.
Veena Azmanov
Thank Gloria. I made this one taller than usually just so I can serve it as a birthday cake. Who doesn’t love mango mousse right?