Kiwi Mango Cake – A Refreshing and Elegant Tropical Mousse Cake

A vibrant kiwi mango entremet with layers of mousse, biscuit, and crisp, covered in a clear glaze. A refreshing and modern tropical dessert perfect for summer.

This Kiwi Mango Entremet is a modern masterpiece created by the talented pastry chef Ksenia Penkina. Visually stunning and refreshingly exotic, this dessert features a unique blend of kiwi and mango—a pairing that surprises and delights with every bite. It combines fruity acidity, creamy textures, and crisp contrasts wrapped in a shimmering clear glaze that highlights the natural beauty of the entremet.

Inside, you’ll find a bold kiwi insert embraced by a light Bavarian cream, resting on a mango-almond biscuit and a layer of crunchy white chocolate crisp. The whole cake is encased in airy mango mousse and finished with a mirror-like neutral glaze. Ideal for summer events or elegant dinner parties, this entremet is a tropical escape in every slice.

Print Recipe

Prep Time 1 30

Cook Time 25

Total Time 2 35

Course Dessert

Cuisine French

Servings 8 people

Ingredients

🟢 Kiwi Insert

130 g kiwi purée
14 g glucose syrup
25 g granulated sugar
3 g pectin NH or 15 g Vitpris

🍦 Bavarian Cream

100 g heavy cream 30% (#1)
40 g whole milk
38 g heavy cream 30% (#2)
25 g sugar
35 g egg yolks
4 g gelatin 200 bloom + 20 g water

🟠 Mango Biscuit

90 g egg whites
80 g sugar
70 g almond powder
30 g flour
25 g powdered sugar
50 g mango purée
20 g banana purée

🍫 White Chocolate Crunch

40 g white couverture
10 g neutral oil
35 g crêpe dentelle flakes
20 g dried mango optional

🟡 Mango Mousse

150 g heavy cream 30%
35 g sugar
18 g water
35 g egg whites
195 g mango purée
10 g lemon juice
5.5 g gelatin powder 200 bloom + 27.5 g water

✨ Neutral Glaze

295 g water
285 g sugar #1
70 g glucose syrup
10 g pectin NH
45 g sugar #2

Instructions

Kiwi Insert

Heat kiwi purée and glucose syrup to 40°C.
Mix sugar and pectin, then whisk into the warm purée.
Cook to 85°C while whisking.
Pour into a 12 cm ring and freeze for at least 5–6 hours.

Bavarian Cream

Bring milk and cream (#2) to a boil.
Whisk yolks and sugar until light.
Temper with hot milk, return to pan, and cook to 80–82°C.
Add rehydrated gelatin and mix. Cool to 28–29°C.
Whip cream (#1) to soft peaks and gently fold in.
Unmold kiwi insert and place into a 14 cm ring.
Pour Bavarian cream around and over it.
Smooth and freeze overnight.

Mango Biscuit

Preheat oven to 170°C fan (340°F).
Whisk egg whites and sugar into stiff meringue.
Fold in sifted almond powder, flour, and powdered sugar.

Gently mix in puree.

Spread to 1 cm thickness on lined tray.
Bake 15–18 minutes. Let cool. Cut a 16 cm circle.

White Chocolate Crunch

Chop dried mango (optional).
Melt white chocolate to 40–45°C. Stir in oil.
Fold in crêpe flakes and mango pieces.
Spread thinly over biscuit and freeze.

Mango Mousse

Heat half of mango purée and lemon juice to 50°C.
Stir in gelatin, then add remaining cold purée. Cool to 20–25°C.
For Italian meringue: heat sugar + water. At 105°C, begin whipping egg whites.
At 121°C, pour syrup into egg whites and beat until cool (30°C).
Whip cream to soft peaks.
Gently fold purée into meringue in 3 additions.
Fold in whipped cream.

Final Assembly

Unmold kiwi-Bavarian insert and place kiwi-side down in an 18 cm ring.
Pour mango mousse around and over it.
Add frozen biscuit with crunch facing mousse. Press gently.
Smooth top and freeze overnight.

Neutral Glaze

Heat water, sugar (#1), and glucose to 40°C.
Mix sugar (#2) with pectin and whisk in gradually.
Boil for 4 minutes.
Strain into a pouring container.
Unmold entremet and place on glass + tray.
Pour glaze at 50–60°C evenly over frozen entremet.
Chill 4–5 hours before serving.

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