Name: Mango Passion Fruit Coconut Entremet
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: Mango puree; Passion fruit puree; Coconut milk; Heavy cream; Sugar; Gelatin sheets; Egg yolks; White chocolate; Butter; All-purpose flour; Almond flour; Powdered sugar; Egg whites; Salt; Vanilla extract; Lime zest; Cornstarch; Water

Why You’ll Love This Recipe

I love this recipe because it combines soft sponge, smooth mousse, and fruity layers in one beautiful dessert. The mango adds sweetness, the passion fruit brings a tangy flavor, and the coconut mousse makes everything light and creamy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mango puree

Passion fruit puree

Coconut milk

Heavy cream

Sugar

Gelatin sheets

Egg yolks

White chocolate

Butter

All-purpose flour

Almond flour

Powdered sugar

Egg whites

Salt

Vanilla extract

Lime zest

Cornstarch

Water

Directions

I prepare the almond sponge base by mixing almond flour, powdered sugar, all-purpose flour, egg whites, and a pinch of salt. I bake it until lightly golden, then let it cool completely.

I make the mango insert by heating mango puree with sugar, then I stir in softened gelatin until dissolved. I pour it into a mold and freeze it until firm.

I prepare the passion fruit layer by heating passion fruit puree with sugar and gelatin. I pour it over the frozen mango layer, then return it to the freezer.

For the coconut mousse, I heat coconut milk with sugar, whisk in egg yolks, and cook it gently until slightly thickened. I add gelatin and white chocolate, then mix until smooth.

I whip the heavy cream to soft peaks and gently fold it into the cooled coconut mixture to make a light mousse.

I assemble the entremet by pouring half of the coconut mousse into a mold. I place the frozen mango-passion fruit insert in the center, then cover it with the remaining mousse.

I place the almond sponge base on top and press gently. I freeze the whole dessert until fully set.

I prepare a glossy glaze with fruit puree, sugar, water, and gelatin. I let it cool slightly, then pour it over the frozen entremet.

I unmold the cake, glaze it evenly, and let it thaw slightly in the refrigerator before serving.

Servings and Timing

This recipe makes 8 servings.

Prep Time: 60 minutes

Cooking Time: 30 minutes

Total Time: 90 minutes

Calories: 320 kcal per serving

Variations

I like to switch the mango puree with pineapple puree for a more tropical flavor. I can also add a thin layer of coconut dacquoise instead of almond sponge for extra texture. For a brighter finish, I add lime zest to the mousse or glaze.

Storage/Reheating

I store the entremet in the refrigerator for up to 3 days. I keep it covered so it does not absorb fridge odors.

I can freeze it before glazing for up to 1 month. I thaw it in the refrigerator before serving. I do not reheat this dessert because the mousse and glaze are meant to stay chilled.

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FAQs

Can I make this entremet ahead of time?

Yes, I like making it ahead because it needs time to freeze and set properly.

Can I use powdered gelatin instead of gelatin sheets?

Yes, I can use powdered gelatin, but I bloom it in cold water first before adding it to the warm mixture.

Can I use store-bought fruit puree?

Yes, store-bought mango and passion fruit puree work well for this recipe.

Why does the entremet need to be frozen?

I freeze it so the layers stay firm during assembly and glazing.

How long should I thaw it before serving?

I thaw it in the refrigerator until the mousse is soft and creamy, usually a few hours.

Conclusion

This Mango Passion Fruit Coconut Entremet is creamy, fruity, and beautifully layered. I love serving it chilled because every slice shows the tropical mango, passion fruit, and coconut flavors in a smooth, elegant dessert.

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