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 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.
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
Step by step instructions (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.
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.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
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.
Video
Ingredients
Mango Puree
- 3 (650 g) Mangoes large
Jello
- 1 cup (250 g) Mango puree
- ¼ cup (50 g) Sugar
- 1 ½ cup (350 ml) Water
- 1 tbsp Agar-agar
Mousse
- 1 ½ cup (380 g) Mango Puree
- 1 ½ 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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
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.