Mango Mousse Cake with Mango Jello Insert

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.

Table of Content

• About this cake
• Ingredients and substitutes
• Mango Mousse Cake with Jello Insert
• Tips for success
• More mousse recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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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 substitutes

• 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.

Mango Mousse Cake with Jello Insert

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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 and 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 to smooth it evenly.
• Then, pour the remaining jello (the half we saved previously).
• I like to pour it 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.

Tips for success

• Use full-fat heavy cream to make the mousse otherwise, the mousse will be too soft and not set. 
• I've used agar-agar which is vegetarian plant-based gelatin to keep this eggless and vegetarian but you can also use regular gelatin. But, regular gelatin will need more time to freeze so adjust the timeline accordingly.  
• I've used fresh mango but you can also use frozen mango for this cake. 
• The jello insert and the top are made at the same time. If the mixture solidifies just warm it in the microwave for a few seconds to bring it to pouring consistency again. 
• The mousse is made with fresh cream which will start to lose volume in about 48 hours. It might get softer and lose its shape but the insert will still stay firm. 

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Frequently asked questions

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Printable Recipe