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 there, this is agar powder, not flakes, right?
Yes, you can use agar agar powder as well. Same amount
Hi Veena,
I’m planning to put the jello insert a cake that i will freeze for 12 hours. Will the jelly insert be okay?
Are you talking about a flour-based cake? It will be ok until it is frozen but once you thaw it will soak into the cake.
For the mousse, there’s no water quantuty in recipe, however, your instructions mentions water?
There is 1/4 cup water Judy. Thanks