🥭 Entremet Mangue — Exotic Mango Layer Cake

A light mango mousse entremet layered with caramelized mango compote, creamy mango crèmeux, soft almond dacquoise, and finished with a glossy yellow mirror glaze.

This vibrant tropical dessert was born from fresh Indian mangos — aromatic, sweet, and full of sunshine. Every layer is carefully balanced: from the zing of citrus in the mango purée to the richness of the almond base and the silky mousse that wraps it all together. Perfect for special occasions and warm-weather menus.

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Prep Time 1

Cook Time 30

Servings people

Ingredients

🍮 Caramelized Mango Compote

10 g lemon juice

20 g sugar
100 g mango purée
100 g fresh mango diced
½ vanilla bean
2 gelatin sheets

🧡 Mango Crèmeux

100 g mango purée
15 g sugar
1 egg
40 g butter
10 g lemon juice
½ gelatin sheet

🌰 Almond Dacquoise

1 egg white
30 g sugar
Pinch of salt
60 g blanched ground almonds

🍫 Dacquoise Coating

20 g white chocolate for brushing

🥭 Mango Mousse

300 g heavy cream
4 gelatin sheets
300 g mango purée
20 g lemon juice

✨ Yellow Mirror Glaze

4.5 gelatin sheets
60 g water
50 g mango purée
40 g sugar
110 g glucose syrup
70 g heavy cream
100 g white chocolate

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Instructions

Caramelized Mango Compote (Insert – Day 1)

Caramelize sugar slowly in a pan. Deglaze with lemon juice.
Add mango purée and scraped vanilla seeds. Simmer gently.
Soak gelatin in cold water. Dice mango (½ cm cubes) and add to the mix.
Remove from heat, stir in gelatin.
Pour into a 14 cm ring lined with cling film. Freeze until solid.

Mango Crèmeux (Insert – Day 1)

Soak gelatin in cold water.
Heat mango purée, sugar, and lemon juice.
Whisk egg in a bowl, slowly add hot purée while whisking.
Return mixture to saucepan, cook while stirring to 82°C.
Stir in gelatin, add butter, blend with hand blender.
Pour into a second 14 cm ring. Freeze.

Almond Dacquoise (Day 2)

Preheat oven to 180°C.
Whip egg white with sugar and salt until stiff.
Fold in ground almonds.
Spread into a 14 cm round on baking paper.
Bake for ~10 minutes. Cool.
Brush one side with melted white chocolate.

Mango Mousse (Day 2)

Soak gelatin in cold water.
Warm ~50 g of mango purée and dissolve gelatin in it.
Add remaining purée and lemon juice, mix well.
Semi-whip the cream and fold gently into the purée.
Transfer to piping bag.

Assembly (Day 2)

Pipe mango mousse halfway into the Eclipse mold.
Insert frozen discs of compote, crèmeux, and dacquoise (coated side up), gently press in.
Fill the rest of the mold with mousse.
Level the surface. Freeze for at least 6 hours.
Mirror Glaze (Day 3)
Soak gelatin in cold water.
Boil water, sugar, and glucose. Stir in cream.
Pour over white chocolate. Add gelatin and mango purée.
Blend with immersion blender.
Cover with plastic wrap (touching surface). Chill overnight.

Finishing

Warm glaze to ~35°C.
Unmold frozen entremet and place on an inverted bowl or rack.
Pour glaze in one even motion. Smooth the bottom with a palette knife.
Transfer to serving plate.

Decoration & Serving

Garnish with fresh mango cubes and lemon balm leaves.
Thaw in fridge for ~4 hours. Best enjoyed within 3 days.

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Chef Mimo

I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.

🥭 Entremet Mangue — Exotic Mango Layer Cake