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Mango Coconut Entremet

A tropical entremet featuring a coconut sponge, mango puree and mousse, all topped with a glossy yellow mirror glaze for a visually appealing dessert experience.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Coconut Sponge
  • 100 g butter (soft)
  • 90 g icing sugar
  • 2 pcs eggs
  • 80 g flour
  • 40 g desiccated coconut
  • 5 g baking powder
  • 30 ml coconut milk
Mango Insert
  • 250 g mango puree
  • 30 g sugar
  • 6 g gelatin (bloomed)
Mango Mousse
  • 300 g mango puree
  • 80 g sugar
  • 10 g gelatin (bloomed)
  • 250 g whipped cream (soft peaks)
Yellow Mirror Glaze
  • 150 g sugar
  • 150 g glucose
  • 75 ml water
  • 100 g condensed milk
  • 10 g gelatin (bloomed)
  • 150 g white chocolate
  • Yellow color
Decor
  • Fresh coconut slices coconut slices
  • Gold leaf gold leaf

Method
 

Coconut Sponge
  1. Cream the butter and icing sugar together until light and fluffy. Add eggs one at a time, mixing well.
  2. Fold in the flour, desiccated coconut, and baking powder. Finally, add the coconut milk and mix until smooth.
  3. Pour the mixture into a baking pan and bake at 170 degrees C for 12-15 minutes. Cool and cut into rounds.
Mango Insert
  1. Heat the mango puree and sugar in a small saucepan until warm. Add the bloomed gelatin and stir until dissolved.
  2. Pour into small silicone molds and freeze.
Mango Mousse
  1. Warm the mango puree with sugar, then add the bloomed gelatin and mix until dissolved.
  2. Cool to 30 degrees C before gently folding in the whipped cream.
Yellow Mirror Glaze
  1. Boil sugar, glucose, and water together.
  2. Add condensed milk and bloomed gelatin, stirring until fully dissolved.
  3. Pour this mixture over the white chocolate and blend until smooth. Add yellow coloring as desired.
Assembly
  1. Pour half of the mango mousse into a mold.
  2. Insert the frozen mango core and add the coconut sponge on top. Freeze completely.
  3. Once set, glaze the top with yellow mirror glaze and decorate with fresh coconut slices and gold leaf.

Notes

Unmold from the freezer and allow the entremet to temper for 6–10 minutes at cool room temperature for a beautiful finish. Slice with a hot, dry knife for a glass-smooth cross-section.