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
Table of Content
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.
Step by step 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.
More mousse recipes
- Classic mango mousse
- Eggless mango mousse or Vegan mango mousse
- Chocolate mousse or Baileys chocolate mousse
- Strawberry mousse or Strawberry mousse dome entremets
- Chocolate Cheesecake mousse
- Heart Chocolate mousse cake
- Chocolate mousse cake with mirror glaze
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. This is why I highly recommend you taste the fruit and adjust sweetness.
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Printable Recipe
Mango mousse cake with mango jello insert
Print Pin Rate Share by Email Share on FB Save GrowCalories: 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
- ¼ cup (60 ml) Water
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: 323- kcalCarbohydrates: 36- gProtein: 3- gFat: 20- gSaturated Fat: 11- gCholesterol: 55- mgSodium: 148- mgPotassium: 231- mgFiber: 2- gSugar: 24- gVitamin A: 1707- IUVitamin C: 38- mgCalcium: 47- mgIron: 1- mg
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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Judy
For the mousse, there's no water quantuty in recipe, however, your instructions mentions water?
Veena Azmanov
There is 1/4 cup water Judy. Thanks