Stunning Mango Mousse Cake Entremets
The Entremets is an absolute show-stopper! It’s a delicious mousse cake with mango jello in the center and on top. This is a surprisingly simple recipe that even a novice can accomplish to impress family and friends.
Growing up in India, mango season was always something special. We would wait for the sweetest, juiciest mangoes and use them in everything from lassis to ice cream to elegant desserts for family gatherings. This mango mousse cake with a jello insert is inspired by that love for mangoes but takes it to a new level—pairing the fresh, tropical flavor of mango with delicate textures that make every slice feel like a celebration.
I created this mango entremet as a way to bring a touch of elegance to mango season. It’s the kind of dessert I love sharing on the blog because while it looks like something you’d buy from a pastry shop, you can absolutely make it at home with the right steps. And trust me, seeing those layers of creamy mango mousse and the jewel-like jello insert come together is just as satisfying as that first luxurious bite.
Why make this cake homemade?
- Fresh Mango Flavor: This mango mousse cake captures the bright, tropical sweetness of ripe mangoes, bringing a taste of summer to your table any time of year.
- Elegant Layers: The airy mango mousse pairs perfectly with the vibrant jello insert, creating a stunning layered entremet that looks as impressive as it tastes.
- Texture Perfection: Each bite delivers silky smooth mousse with a gentle contrast from the fruit-forward jello insert, making every slice a textural delight.
- Perfect for Special Occasions: Whether you’re celebrating a birthday, holiday, or simply want to treat yourself, this mango mousse cake with a jello insert makes a beautiful centerpiece.
- Skill-Building Project: If you’re looking to take your baking to the next level, this recipe will help you master the techniques of assembling layered entremets while still being clear and achievable.
- Versatile Presentation: Serve it as a grand finale for dinner parties or as a refined afternoon tea dessert—this mango entremet is sure to impress.
Ingredients and substitutes
- Mango – I am using fresh mangoes as they are in 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 making mousse, use full-fat whipping cream with at least 38% fat. Otherwise, the mousse will not set
- Sugar – The mangoes I am using are sweet, so the sugar can be adjusted by 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: Mango Mousse Cake with Jello Insert
- Mango Jello: In a saucepan, combine water and agar-agar. Let it sit for 3 minutes. Then, add the mango puree and sugar. Cook over medium heat until the mixture comes to a boil. Strain through a sieve to remove any undissolved agar-agar. Set aside to cool slightly – 2 minutes
- Insert: Pour half the jello into a 6-inch silicone cake pan or 6-inch metal cake pan lined with plastic wrap (see video). Refrigerate the pan for 20 minutes. Save the other half for the top – keep warm or warm it up just before using it again.
- Cookie base: 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 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 through 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 it peaks. Add the cooled mango puree mixture and gently fold it 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 of jello inserts from the 6-inch pan.
- Top with the remaining mousse – use a spoon and offset spatula to smooth it evenly. Then, pour the remaining Jell-O. (the half we saved previously)
Pro tip – 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.
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, a plant-based, vegetarian alternative to gelatin, to keep this eggless and vegetarian, but you can also use regular gelatin. But regular gelatin will take longer 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 back to a pouring consistency.
- 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.
If you enjoyed this, here are a few more desserts you may like
Frequently asked questions
How long will 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, or 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 the sweetness.
Mango mousse cake with mango jello insert
The Entremets is an absolute show-stopper! It's a delicious mousse cake with mango jello in the center and the top. This is a surprisingly simple recipe even a novice can accomplish to impress family and friends.
Video
Ingredients
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
Method
- Mango 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 through a sieve to remove any undissolved agar-agar. Set aside to cool slightly – 2 minutes.1 cup Mango puree, 1/4 cup Sugar, 1 1/2 cup Water, 1 tbsp Agar-agar
- Insert: Pour half the jello into a 6-inch silicone cake pan or 6-inch metal cake pan lined with plastic wrap (see video). Refrigerate the pan for 20 minutes. Save the other half for the top – keep warm or warm it up just before using it again.
- Cookie base: 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 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.8 oz Cookie crumbs, 1 tbsp Sugar, 1/4 cup Butter
- 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 through 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 it peaks. Add the cooled mango puree mixture and gently fold it until well combined.1 1/2 cup Mango Puree, 1 1/2 cup Whipping cream, 2 tbsp Agar-agar, 2 tbsp Powdered sugar, ¼ cup Water
Assemble
- Remove the chilled cookie crust from the fridge. Pour half the mousse in and spread it evenly. Then, place the chilled set of jello inserts 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)Pro tip – 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.
Notes
- 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.
Equipment you will need
Nutrition
Tried this recipe?
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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!
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.
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.
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.
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.
If you keep it too long it will become very soft. After all, it is a mousse with heavy jello inside
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
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.
Thank you very much for your reply! I will let you know how it turns out 🙂
Thank you Michael.
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?
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.
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.
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.
can I use unsweetened condensed milk for the glaze?
I have not tried it but should be ok I guess. Sorry can’t say for sure.
Hi.do u know for how long should keep the cake in fridge before serve?
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.
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.
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.
Looks lovely. do you fold the whipping cream into the mousse base
Yes Susan, the last step is to fold the mousse into the mango pastry cream.Thanks
Amount of agar varies in ingredients and recipe which is correct?
The amount in the ingredient is correct.
Hi
Amount if agar in ingredients is in tbsp but during detailed recipe it is in tsp . Which one to follow tsp or tbsp
The amount in the ingredients is correct Mona.. I have check and updated it
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!!
Thank you Marisa. YUP! I love desserts especially these that really look so impressive. It’s actually easy just time consuming. Thanks
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.
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?