Mango Mousse Cake with Mango Jello Insert (eggless)
The exotic entremets dessert cake is an absolute show stopper! Delicious mango mousse cake with mango jello in the center and the top. A surprisingly simple and easy recipe to make.
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.
Note - this recipe has been updated with a new mango mousse cake. This cake does not use a mirror glaze anymore. But you can still find the mirror glaze recipe here
About this mango mousse cake
This mango mousse cake is quite easy to make compared to most entremets. There are three components to this dessert
- The base - I wanted to keep this a no-bake dessert so I used a cookie crust instead of a shortcrust pastry. But feel free to use my step by step video to make a rich shortcrust pastry from scratch
- The mango mousse - since we kept this eggless it's the easiest mousse recipe you can make. Of course, we've used agar-agar which is vegetarian gelatin (seaweed)
- The jello - the agar-agar used for this jello makes this very easy because it sets instantly and unlike most other entremets you really don't have to wait hours for it to set. The best part is we make the jello just once and use it for the insert and the top.
Useful tools and tips
- I am using an 8-inch dessert ring to set the mousse but you can use an 8-inch springform pan too.
- For the jello insert, I did not have a 6-inch silicone cake pan I used my 6-inch metal cake pan lined with plastic wrap (see video)
- I like to use dessert sleeves for my entremets but you can just run a hot knife around the cake before unmolding
- You will need a blender to blend the mangoes smooth puree/pulp
- A saucepan to make the jello and cook the mango puree for the mousse
- You can use a stand mixer or a hand mixer to whip the cream for the mousse and a spatula to fold the fruit puree into the mousse.
- I like to strain the mango pure with a sieve or mesh. This achieves a smooth mousse and jello
Ingredients and substitues
- Mango - I am using fresh mangoes as they are in the season but you can also use frozen or canned mangoes. If you use canned mangoes make sure to adjust the sweetness in case the mangoes are sweetened
- Whipping cream - when it comes to mousse you want to use full-fat whipping cream no less than 38% otherwise the mousse will not set
- Sugar - The mangoes I am using are sweet so the sugar can be adjusted to a tablespoon more or less.
- Agar-agar - today we are using agar-agar instead of gelatin. It's plant-based and works great to make any fruit jello.
Short video
How to make Mango Mousse Cake with Mango Jello Insert (Save/Pin)
Mango Puree
- Save a few mango slices for a garnish
- Blend the mangoes in a blender until smooth
- Use as required below for the jello and mousse.
Jello
- In a saucepan combine water, agar-agar. Let sit for 3 minutes
- Then add the mango puree and sugar.
- Cook over medium heat until the mixture comes to a boil
- Strain thru a sieve to remove any undissolved agar-agar
- Set aside to cool slightly - 2 minutes
- Pour half the jello in a 6-inch silicone cake pan or 6-inch metal cake pan lined with plastic wrap (see video)
- Place the pan in the fridge for 20 minutes
- Save the other half for the top - keep warm or warm it up just before using it again.
Cookie crust
- Combine cookie crumbs in a bowl with sugar and melted butter.
- Pour into an 8-inch springform pan or 8-inch dessert ring lined with dessert sleeves (or you can just run a hot knife around the cake later before unmolding)
- Spread evenly, then use the back of a glass to press it down firmly
- Place it in the fridge to chill for 10 minutes
Mango mousse
- Place the water, mango puree, and agar-agar in a saucepan
- Cook over medium heat until it comes to a boil
- Then cook for 2 minutes to concentrate the mango flavor and evaporate excess moisture.
- Remove from the heat and strain thru a sieve
- Let cool for a few minutes until cool but not set (2 to 3 mins)
- In the meantime whip the whipping cream with powdered sugar until still peaks.
- Add the cooled mango puree mixture and gently fold it in until well combined.
Assemble
- Remove the chilled cookie crust from the fridge
- Pour half the mousse in and spread it evenly
- Then place the chilled set jello insert from the 6-inch pan
- Top with the remaining mousse - use a spoon and offset spatula smooth it evenly.
- Then pour the remaining jello. (the half we saved previously)
- I like to pour over a spoon so it doesn't disturb the mousse (see video)
- Carefully place the pan in the fridge for at least 4 hours to chill, preferably overnight.
- Garnish with some fresh mango slices.
Mango mousse cake with mango jello insert
Print Pin RateCalories: 323kcal
Adjust Servings Here: 9 servings
Description
The exotic entremets dessert cake is an absolute show stopper! Delicious mango mousse cake with mango jello in the center and the top. A surprisingly simple and easy recipe to make.
ADJUST SERVINGS HERE - 9 servings
Ingredients
Mango Puree
- 3 (650 g) Mangoes large
Jello
- 1 cup (250 g) Mango puree
- 1/4 cup (50 g) Sugar
- 1 1/2 cup (350 ml) Water
- 1 tbsp Agar-agar
Mousse
- 1 1/2 cup (380 g) Mango Puree
- 1 1/2 cup (360 ml) Whipping cream 38% +
- 2 tbsp Agar-agar
- 2 tbsp Powdered sugar
Instructions
Mango puree
- Save a few mango slices for a garnish
- Blend the mangoes in a blender until smooth
- Use as required below for the jello and mousse.
Jello
- In a saucepan combine water, agar-agar. Let sit for 3 minutes
- Then add the mango puree and sugar.
- Cook over medium heat until the mixture comes to a boil
- Strain thru a sieve to remove any undissolved agar-agar
- Set aside to cool slightly - 2 minutes
- Pour half the jello in a 6-inch silicone cake pan or 6-inch metal cake pan lined with plastic wrap (see video)
- Place the pan in the fridge for 20 minutes
- Save the other half for the top - keep warm or warm it up just before using it again.
Cookie crust
- Combine cookie crumbs in a bowl with sugar and melted butter.
- Pour into an 8-inch springform pan or 8-inch dessert ring lined with dessert sleeves (or you can just run a hot knife around the cake later before unmolding)
- Spread evenly, then use the back of a glass to press it down firmly
- Place it in the fridge to chill for 10 minutes
Mango mousse
- Place the water, mango puree, and agar-agar in a saucepan
- Cook over medium heat until it comes to a boil
- Then cook for 2 minutes to concentrate the mango flavor and evaporate excess moisture.
- Remove from the heat and strain thru a sieve
- Let cool for a few minutes until cool but not set (2 to 3 mins)
- In the meantime whip the whipping cream with powdered sugar until still peaks.
- Add the cooled mango puree mixture and gently fold it in until well combined.
Assemble
- Remove the chilled cookie crust from the fridge
- Pour half the mousse in and spread it evenly
- Then place the chilled set jello insert from the 6-inch pan
- Top with the remaining mousse - use a spoon and offset spatula smooth it evenly.
- Then pour the remaining jello. (the half we saved previously)
- I like to pour over a spoon so it doesn't disturb the mousse (see video)
- Carefully place the pan in the fridge for at least 4 hours to chill, preferably overnight.
- Garnish with some fresh mango slices.
Nutrition Information
Calories: 323kcalCarbohydrates: 36gProtein: 3gFat: 20gSaturated Fat: 11gCholesterol: 55mgSodium: 148mgPotassium: 231mgFiber: 2gSugar: 24gVitamin A: 1707IUVitamin C: 38mgCalcium: 47mgIron: 1mg
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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Frequently asked questions
How long with this mango mousse keep?
This mango mousse will keep in the fridge for 3 to 4 days.
Do I need to freeze this mango mousse cake?
No, this cake does not need to be frozen - just in the fridge until it is set.
What mangoes do you use for a mango mousse?
The best you can find! You want to use sweet mango whether they are fresh, frozen of canned.
My mango mousse is not sweet?
If the mangoes are not sweet the mousse will also not be sweet. Which is why I highly recommend you taste the fruit and adjust sweetness.
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Poornima
Should I thaw frozen jelly in fridge before adding to the mousse?
Veena Azmanov
No you add it frozen - so it holds it's shape in the middle of the mousse.
Poornima
I don't have silicon pan,can I use a springform pan for jelly?will it leak?
Veena Azmanov
NO, the springform pan will leak for sure.
Poornima
Ohhh god... Then will try any alternative.
Poornima Saminathan
How many mangoes needed to make the mango puree? And, my understanding is divide this mango puree for jello and pastry cream. Pls let me know
Veena Azmanov
Yes, Poornima. It depends on how big the mangoes are. Start with three mangoes and see how much it comes too. Yes, you will make the mango puree then use the amount required in the individual recipes.
Poorni
Hi,
Mam can we skip glucose in the glaze recipe? If so,are the other ingredients measurements same? Pls help
Veena Azmanov
If you can't find glucose, use light corn syrup please.
Erin Looney
I’m planning on making this for my husband’s birthday, and about to order the agar agar (it’s not sold anywhere around me). It looks like I need 4 tablespoons total, how many oz would be safe to order? Thank you for your help!
Veena Azmanov
Hey Erin. You don't need more than what is asked for in this recipe. And yet, agar-agar is good to use in many other recipes as well. So having a little extra never hurts. It does have a long shelf life similar to gelatin
K
Hello Veena. I want to try making the mango mousse for Xmas using agar agar.
Could I use the tinned mango pulp?
Thank you
K
Veena Azmanov
Hey Kessaji. You can use mango pulp but check the sweetness. If the pulp is sweetened then you may need to reduce sugar. Thanks
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.
Minnie
Same to me. I've tried the recipe and freeze the mousse with jello. However when I thaw it in the fridge to be serve the next day, the cake leaving lots of water and collapse.
Veena Azmanov
If you keep it too long it will become very soft. After all, it is a mousse with heavy jello inside
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?