Mango and Coconut Entremet Cake
The combination of coconut and mango is extremely delicious and refreshing, hence this light texture and strong-flavor dessert. The base is a coconut dacquoise, topped with a coconut and white chocolate crisp. For the insert, a rich mango puree jelly is enrobed in a light flavorful coconut mousse with coconut cream.
I chose to garnish the dessert with shredded coconut to add to the texture and also give it a light cloudy aspect, which you can easily substitute with a mirror glaze or a velvet spray.
An extremely delicious and refreshing dessert that you can make in any shape and form you like using the same ingredients and following the same instructions. As for any entremet, you will need to start making the dessert at least one day before serving it as it needs a few hours to freeze for the mousse to hold the shape of the mold or form you are using, but the preparation itself is very easy.
I made the entrement with mangoes but you can use any fruit of choice and combine your favorite fruits and flavors. You could use a combination of passion fruit and mango together instead of mango by itself, or even use only passion fruit puree to make the insert. In my other recipes, I made other entremets with strawberries, caramel walnuts, oranges… simply in different forms and molds. You can check them out for inspiration or make this dessert in individual forms or a different shape using the same method.
You might need:
As I mentioned above and in the video, you can use the same recipe using any silicone mold you prefer, either a large one or an even smaller one to make small individual entremets. Alternatively, you can assemble your entremet in a cake ring by simply covering one bottom of the ring by wrapping it in a food-safe plastic wrap or cling.
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Watch the video recipe here:
Mango and Coconut Entremet Cake
Ingredients
Mango Insert
- 120 g Mango puree 1 cup, or about 2 mangoes
- 40 g Sugar
- 3 g Gelatine 2,5 Sheets
Coconut Daquoise
- 50 g Icing sugar
- 22 g Ground almonds
- 22 g Shredded coconut
- 53 g Egg white
- 17 g Sugar
Coconut Crunch
- 25 g Shredded coconut
- 25 g Crushed wafers
- 80 g White chocolate
- 30 g Heavy Cream
Coconut Mousse
- 10 g Gelatine 5 Sheets
- 350 ml Coconut cream (Use full fat and thick cream)
- 1 Egg white
- 60 g Sugar
- 30 g Water
- 200 ml Heavy Cream
Garnish
- 60 g Shredded coconut Alternatively you can use mirror glaze or velvet spray
Instructions
Mango Insert
- Soak the gelatine in cold water.
- If you are using fresh mangoes, peel, cube, then process then until you have a puree.
- In a saucepan, add the mango puree, the sugar, and the corn starch. Mix and cook until they start bubbling.
- Squeeze the gelatine sheets to get rid of all the water, add them to the hot puree, and mix. They will immediatly melt.
- While the puree is still hot, pour it in a round mold or a circle with 18cm diameter (for the mold and shape I am using). You can use any silicon mold or shape you prefer.
- Freeze the puree for at least 6 to 8 hours.
Coconut Dacquoise.
- Preheat the oven to 170C.
- In a bowl, mix together the icing sugar, shredded coconut, and the ground almonds.
- In a separate bowl mix the egg whites until they start foaming. then add the sugar gradually and continue mixing until you have a nice thick meringue.
- Add the dry ingredients to the meringue and gently fold them in using a spatule until you have a nice airy misture.
- Place the batter in a piping bag and pipe it on a parchment paper in the form or shape you want to bake it in. It should be big enough to cover the base of your mold.
- Bake it for 15 min until it starts to slightly change color.
- Allow it to cool.
Coconut crunch
- Melt the chocolate and heat the heavy cream simultaneously.
- Add the hot heavy cream to the melted chocolate and mix to combine until you have a smooth ganache.
- To the ganache add the crushed wafers (or feuilletine) and the shredded coconuts.
- Spread the mixture immediately on the coconut dacquoise and even it out. You must do this step while it is still warm before th ganach sets.
Coconut Mousse.
- Soak the gelatines sheets in cold water.
- Heat the coconut cream on a medium heat. As soon as you start seeing the little bubbles, squeeze the gelatine sheets and add them to the hot cream.
- To make an italian meringue, start by beating the egg white until they start foaming.
- Meanwhile, in a saucepan, cook the water and sugar together until they reach 120°C.
- Add the syrup to the egg white and keep mixing until you have a thick meringue.
- Beat the cold heavy cream until you have a soft whipped cream.
- Add the Italian meringue and the whipped cream to the coconut cream and gently fold them in until you have a rich mousse.
Assembly
- In the silicone mold, pour about half of the mousse, add the insert while it is still frozen, and then pour the rest of the mousse so that the mango insert is centered.
- Finally, add the coconut dacquoise upside down. The crunch layer should be on the cream and the dacquoise cake upwards since the cake is assembled upsidedown.
- Freeze the entremet for at least 8 hours or better overnight.
Decorating
- You can decorate the cake with a mirror glaze or velvet spray, or simply cover it with some shredded coconut. In any case, you should unmold the cake while it is still very frozen.
- For the shredded coconuts, unmold the entremet while it's frozen, then allow it to thaw for about an hour or two in room temperature before covering it with the coconut, otherwise it will not stick.
- Allow to thaw for another hour before serving.