Mango Mousse Cake with Mango Jello Insert and Mirror Glaze

Mango Mousse Cake with Mango Jello Insert and Mirror Glaze

The exotic entremet 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. Looks quite complicated but is quite achievable. The real challenge is waiting!

Mango Entremet Cake Mango Mousse Cake with Mango Jello Insert and Mirror Glaze

Entremets can be time consuming bu the results can give you  that wow factor. It’s a great way to show off your dessert skills.

What are 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 the waiting. It’s one of those desserts that you have to freeze between steps. So while it’s really easy its also one that keeps you occupied for a long time.

Let’s talk about the different components of this entremet.

• 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 with Mango Jello Insert and Mirror Glaze

Recipe – Mango Mousse Cake with Mango Jello Insert and Mirror Glaze (Save//Pin)

• Blender
• Mixer
• Bowl
• Whisk
• Spatula

Ingredients

For the Mango Jello

• Mango Puree – 3/4 cup
• Sugar – 2 tbsp
• Hot water – 1 cup
• Agar Agar – 2 tbsp

For the Mango Mousse

• Mango Puree / Pulp – 2 cups or 500 grams Mango Pulp  (fresh or frozen)
• Milk – 500 ml (2 cup)
• Whipping Cream – 250 ml (1 cup)
• Cornstarch – 2 tbsp
• Vanilla extract – 1 tsp
• Agar Agar – 1 tbsp
• Sugar 50 grams (1/2 cup )

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
• 1/4 cup water + 1/3 cup water
• 1/2 cup Glucose
• 150 grams / 2/3 cup Sugar
• 100 grams / 4 oz or 1/2 cup Condensed Milk
• 150 grams or 5 oz – White Chocolate

Method

Prepare Mango Puree

• Save a few mango slices for garnish
• Blend the mango in a blender with 1/2 cup hot water.
• Strain through a sieve
• Pour into a 7″ round silicon mold and freeze for 3 to 4 hours until frozen.

Prepare Mango Jelly

• Place 3/4 cup of the mango in a sauce pan
• Add sugar and agar agar
• Cook for about 3 minutes
• keep warm so the agar agar will not set.

Prepare the Mousse

• Pour milk, sugar, cornstarch  in a sauce pan and heat on 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
• Place agar agar in a 1/4 cup water.
• Let sit for 3 minutes to dissolve.
• Boil this mixture for about 3 minutes
• Set aside to cool slightly not completely.
• Then mix a little of the mango pastry cream to the agar agar and then mix it all together.
• Whip the cream using a whisk attachment.
• Fold the whipped cream to the mango pastry cream.
• This is your mango mousse.

Assemble the Mousse Cake

• Line a 9″ spring foam pan with plastic pastry liner
• Pour half the mousse.
• Place the frozen jello in the middle of the mousse
• Shimmy it in place.
• Pour the rest of the mousse over
• 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
  (Note -The vegetarian gelatin soaks like normal gelatin but the agar agar just stays liquid)
• In a heavy based sauce pan – 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.
• If you want 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

Video – How to use the Vegetarian Mirror Glaze

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 Entremet Cake Mango Mousse Cake with Mango Jello and Mirror Glaze

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Mango Mousse Cake with Mango Jello Insert and Mirror Glaze

Prep 40 mins

Cook 20 mins

Inactive 6 hours

Total 6 hours, 60 mins

Author Veena Azmanov

Yield 12 servings

The exotic entremet 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. Looks quite complicated but is quite achievable. The real challenge is waiting!

Ingredients

For the Mango Jello

• Mango Puree - 3/4 cup
• Sugar - 2 tbsp
• Hot water - 1 cup
• Agar Agar - 2 tbsp

For the Mango Mousse

• Mango Puree / Pulp - 2 cups or 500 grams Mango Pulp  (fresh or frozen)
• Milk - 500 ml (2 cup)
• Whipping Cream - 250 ml (1 cup)
• Cornstarch - 2 tbsp
• Vanilla extract - 1 tsp
• Agar Agar - 1 tbsp
• Sugar 50 grams (1/2 cup )

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
• 1/4 cup water + 1/3 cup water
• 1/2 cup Glucose
• 150 grams / 2/3 cup Sugar
• 100 grams / 4 oz or 1/2 cup Condensed Milk
• 150 grams or 5 oz - White Chocolate

Instructions

Prepare Mango Puree

• Save a few mango slices for garnish
• Blend the mango in a blender with 1/2 cup hot water.
• Strain through a sieve
• Pour into a 7" round silicon mold and freeze for 3 to 4 hours until frozen.

Prepare Mango Jelly

• Place 3/4 cup of the mango in a sauce pan
• Add sugar and agar agar
• Cook for about 3 minutes
• keep warm so the agar agar will not set.

Prepare the Mousse

• Pour milk, sugar, cornstarch  in a sauce pan and heat on 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
• Place agar agar in a 1/4 cup water.
• Let sit for 3 minutes to dissolve.
• Boil this mixture for about 3 minutes
• Set aside to cool slightly not completely.
• Then mix a little of the mango pastry cream to the agar agar and then mix it all together.
• Whip the cream using a whisk attachment.
• Fold the cream into the mango pastry cream. 
• This is your mango mousse.

Assemble the Mousse Cake

• Line a 9" spring foam pan with plastic pastry liner
• Pour half the mousse.
• Place the frozen jello in the middle of the mousse
• Shimmy it in place.
• Pour the rest of the mousse over
• 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 (Note -The vegetarian gelatin soaks like normal gelatin but the agar agar just stays liquid)
• In a heavy based sauce pan - 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.
• If you want strain the mixture to remove any undissolved gelatin or not melted chocolate.
• Color glaze and let come to room temperature 98 F

Glaze the Cake

• Divide the glaze into portions to make different colors.
• 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

Courses Dessert

Cuisine French

Nutrition Facts

Amount Per Serving
Calories 270
% Daily Value
Total Fat 10 g		15%
	Saturated Fat 6 g	30%
	Unsaturated Fat 4 g
Cholesterol 25 mg		8%
Sodium 60 mg		3%
Total Carbohydrates 42 g		14%
	Dietary Fiber 1 g	4%
	Sugars 40 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

It does take a few hours to see the finished cake but as you see the result is a show stopper! Quite impressive.

Mango Mousse Cake with Mango Jello Insert and Mirror Glaze

More Mango Desserts ?

Try mango Coconut Cream Mousse, Classic mango Mousse, Eggless Mango Mousse, Mango Pudding, Mango Popsicle, Mango Ice Cream, Mango Lassi, Mango Chia Smoothie, Mango Cheesecake.

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