Mango Mousse Cake: Mango Entremets

This no-bake, fancy-looking French classic mango-flavored mousse entremets is not only appealing to the eyes but its silky, smooth texture melts in the mouth and this dessert is heavenly delicious. Made with a classic Lime biscuit base, then go with very mango-flavored bavarian mousse and inside this mousse hidden trio flavors of mango curd, yogurt chantilly, and mango jelly. Yummm… Finally covered with a perfectly smooth and shiny mirror glaze. A perfect summer dessert to wooow your guests!

What is an Entremets?

If you are a little confused about what an entremets is then we hear you-these French creations have a long history, steeped in traditional flavors and textures, but more recently they’ve been transformed into a thing of beauty. Back in the day, an entremets was a sweet offering, traditionally served up at banquets as a little treat between savory courses. More recently they’ve become a way of chefs showing off their pastry prowess by way of creating a complex cake made up of various layers of different dessert techniques. Which also means this is the perfect pud for the indecisive.

How to Make The Best Mango Mousse Cake In Details? Watch With Us!

This Mango mousse entremets includes layers that each gives textures of spongy, creamy, bubbly, crunchy and wobbly. Each of these layers is different but work well together for an overall delicious flavour. You can make this mango mousse a day ahead and bring them to a brunch or dinner party to steal the show.

Despite its complex appearance this mango mousse entremets isn’t as tricky to make as you might think. The key to getting yours perfectly layered is to have patience. The whole thing needs to be chilled well before it can be enjoyed.

How to Make Mango Mousse Entremet?

When shopping for mangos, shop by smell and texture. Pick up and feel each one; they should be fragrant and have some give when you squeeze them. For this recipe, a mix of very ripe and medium ripeness works fine. And if you happen to choose mangos that are under-ripe, just wait a few days. They are one of the very few fruits that ripen exceptionally.

The first thing is first,  We will start this mousse by making the crust. I have chosen the lime biscuit crust for this mousse, the sweet, tangy, and crumbly base will go very well with this mango flavor mousse. This crust is very soft is the texture and delicious.

Lime Biscuit Crust:

In a bowl take eggs, sugar, and honey. Mix these ingredients with a hand whisk until sugar is dissolved in the egg mixture. Honey gives a sweet and tangy taste to this crust. Next, add cream and lime juice in the egg mixture and whisk for few more minutes until well combined.

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Sift all-purpose flour, almond meal, salt, and baking powder altogether and discard the lumps. Mix these dry ingredients in the egg mixture. At the end add hot melted butter in the batter and mix it well.

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Grease an 8 inches round mold or baking pan and pour the batter in this greased mold. Spread the batter thoroughly in the pan and bake this crust in a preheated oven until it turns golden. When the crust comes at room temperature, remove it from the mold and set aside.

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Prepare Mango Curd:

Soak the gelatin sheets in cold water for 5 minutes. Take egg yolks in a bekar and whisk them until smooth and set aside. Next, in a sauce pour water, sugar, and glucose to make sugar syrup. When the sugar syrup starts boiling remove from the heat and pours the sugar syrup in a low steady stream over the egg yolks and whisking constantly. This is very important to prevent the eggs to curdle.

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Cook this egg mixture again on a low flame until it starts thickening, it will take 3-5 minutes. Stir it continuously. When it thickened remove from the heat. Squeezed out the excess water from the gelatin and add in the hot egg mixture. Mix it well until gelatin dissolves.

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When the gelatin mixed adds mango puree and heavy cream in the egg mixture and blend this mixture with a hand blender for 2 minutes. Line with acetate strips and cling film a 6 inches pastry ring (16 cm.) Pour into the prepared ring the mango curd and let it set in the freezer for an hour.

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Prepare Yogurt Chantilly:

Soak gelatin leaves in cold water. Pour heavy cream in a bowl and add sugar. Whip cream until soft peaks form. Heat a small amount of yogurt in the microwave. Wring gently gelatin sheets to remove excess water, then fold in soften gelatin into the hot yogurt, stir to combine. Pour the yogurt mixture into the whipped cream in 2 batches and mix gently to combine, with a rubber spatula. Pour the chantilly over the mango curd, 3-4 mm thick. Smooth the surface and freeze.

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Prepare Mango Jelly:

Soak gelatin sheets in cold water. Heat a part of the mango puree in the microwave with sugar. Wring gently gelatin sheets to remove excess water, then fold in soften gelatin, stir to melt. Add the remaining cold puree to the mixture, stir to combine, and pour into a 6 inches (16 cm) square silicone mold, 3-4 mm thick. Refrigerate, then freeze.

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Prepare Bavarian Mango Mousse:

Soak gelatin sheets in cold water. Blend fresh mangoes until you get a smooth puree and sift the mixture (optional). Add sugar, and blend once again. Heat a part of mango puree, add squeezed out the excess water from the gelatin and add in the hot mango puree. Stir to melt. Add the remaining puree to the mixture, stir to combine. Whip cream until soft peaks form and in batches, add the whipped cream to the mango mixture. Mix until it combines well.

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Assemble the Mango Mousse Cake:

Remove the trio layer frozen disc from the pastry ring, mango curd, the jelly, and chantilly filling. In 8 inches mold pour 3/4th of the mango mousse and freeze for a few minutes. Place in the middle, the frozen disc, jelly downward, and press a little. Cover with the remaining 1/4th mousse, then place the lime biscuit and freeze for 24 hours.

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How to Prepare Mirror Glaze?

Soak gelatin sheets in cold water. In a high jar, place finely chopped chocolate, yellow food color, and set aside. In a saucepan pour water and sugar and brings to boil. Cook this sugar syrup until temperature reaches to 103C. This step is very important to cook your sugar syrup to the right temperature.

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Squeeze out the excess water from gelatine and add it in the hot sugar syrup. Mix the gelatine until dissolved. Next, add heavy cream in the sugar syrup mixture and mix it well. Out of the heat, pour over the chocolate mixture, and blend with a hand blender for about 2 minutes.

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Sieve this glaze to make it smooth and cover with a cling wrap on the surface of the glaze and let it cool in the refrigerator to the 28C to 30C .

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How to Serve the Mango Mousse?

Remove the mango mousse from the molds after 24 hours and place on a wire rack. Your mousse cake should be cold and freeze properly before applying the mirror glaze otherwise glaze will not set. Pour the glaze all over the mango mousse and let the glaze set at room temperature for a few minutes, then decorate the mousse with chocolate or fondant flowers. Refrigerate for 6 hours before serving.

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