🥭 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.
Servings 8 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
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.
