🥭🍫 Milk Chocolate & Mango Cake – A Tropical Indulgence Wrapped in Elegance

Layers of mango confit, creamy milk chocolate, and dark biscuit come together in a luxurious entremet you won’t forget.

This milk chocolate and mango entremet features fruity layers, creamy textures, and a glossy finish – perfect for elegant occasions.

This Milk Chocolate & Mango Entremet is a refined showstopper that pairs the tropical brightness of mango with the smooth, comforting richness of milk chocolate. Each layer is meticulously crafted: mango crémeux, fruit confit, dark chocolate sponge, and a light milk chocolate bavaroise, all coated in a luscious mirror glaze.

Whether you're planning an elegant dinner or a summer celebration, this entremet will leave a lasting impression – both for its look and its flavor. The sweet mango cuts through the richness beautifully, delivering balance, freshness, and depth.

Servings people

Ingredients

✳️ Mango Cremieux

140 g crème anglaise see below
140 g mango purée
20 g cold butter cubed
2.77 g gelatin 200 bloom
13.85 g cold water for gelatin hydration
Crème Anglaise:
80 g heavy cream 35% fat
70 g egg yolks
45 g granulated sugar

✳️ Mango Confit

180 g mango purée
10 g granulated sugar I
3.5 g pectin NH
10 g granulated sugar II
20 g lemon juice strained

✳️ Dark Chocolate Sponge

30 g whole egg room temperature
40 g granulated sugar
10 g inverted sugar or acacia honey
40 g all-purpose flour 00
5 g cocoa powder
2 g baking powder
60 g cream room temperature
45 g butter
40 g dark chocolate 66% Caraïbe, Valrhona
1 pinch of salt

✳️ Milk Chocolate Bavaroise

155 g crème anglaise see below
235 g milk chocolate 40% Jivara, Valrhona
5.33 g gelatin 200 bloom
26.6 g cold water for gelatin hydration
270 g semi-whipped cream
Crème Anglaise:
80 g whole milk
80 g heavy cream
35 g egg yolks
17 g granulated sugar

✳️ Milk Chocolate Mirror Glaze

66 g water
125 g granulated sugar
125 g glucose syrup 60 DE
85 g sweetened condensed milk
125 g milk chocolate 40% Alunga, Cacao Barry
7.5 g gelatin 200 bloom
37.5 g cold water for gelatin hydration

✳️ Decoration

Yellow-tinted white chocolate band around the cake
Yellow-colored white chocolate petals
Milk chocolate petals
Edible gold leaf

Instructions

Mango Crémeux

Hydrate gelatin in water.
Prepare crème anglaise: cook cream, yolks, and sugar to 82°C, stirring constantly.
Remove from heat, weigh 140 g, and melt in the hydrated gelatin.
Add mango purée and emulsify with an immersion blender.
When cooled to 35°C, add cold cubed butter and blend again.
Pour 230 g into a 16 cm silicone mold (or a ring lined with acetate and plastic wrap).
Refrigerate for 3 hours, then freeze.

Mango Confit

Mix the second sugar with pectin in a small bowl.
In a saucepan, heat mango purée and first sugar to 50–60°C.
Gradually add pectin/sugar mixture while stirring.
Boil for 1–2 minutes, stirring continuously.
Remove from heat, stir in lemon juice.
Pour 155 g into a 16 cm mold, let cool slightly, then refrigerate.
Freeze after 2 hours.

Dark Chocolate Biscuit

Preheat oven to 160°C (fan-assisted).
Sift flour, cocoa, baking powder, and salt.
Melt butter and chocolate together.
Whisk egg, sugars until dissolved. Add cream and melted mixture.
Incorporate dry ingredients and whisk.
Pour 230 g into a 20 cm ring, smooth surface.
Bake 13–14 minutes, cool, then cut a 16 cm disc. Freeze.

Milk Chocolate Bavaroise

Hydrate gelatin in water.
Melt chocolate to 45°C.
Prepare crème anglaise: whisk yolks + sugar, add hot milk and cream, cook to 82°C.
Weigh 155 g, add gelatin and stir.
Pour in 3 stages over chocolate and emulsify.
Blend with immersion blender.
Fold in semi-whipped cream.

Mirror Glaze

Hydrate gelatin.
In a tall jug, combine chopped chocolate and condensed milk.
Boil water, sugar, and glucose to 103°C.
Pour hot syrup over chocolate mixture.
Add gelatin and emulsify well with immersion blender.
Cover with cling film and refrigerate for 12 hours.

🧩 Assembly

Pour 255 g of bavaroise into a silicone mold (18 cm x 5 cm), freeze briefly.
Place frozen mango confit in the center.
Add 160 g more bavaroise. Freeze briefly again.
Insert mango crémeux in center.
Add 110–115 g bavaroise (or enough to reach 1 cm from top).
Place the biscuit as final layer. Fill edges if needed. Smooth top.
Freeze for 24–36 hours.

✨ Finishing Touch

Heat glaze to 32–35°C, blend well.
Unmold entremet onto a wire rack.
Glaze evenly.
Decorate with white chocolate band, yellow & milk chocolate petals, and gold leaf.
Refrigerate for 8 hours before serving.