The Perfect Entremets Mango Mousse Cake With Jello

Entremets can be time-consuming but the results can give you that wow factor. It’s a great way to show off your dessert skills. What are Entremets? I’m sure there is a formal explanation, but generally, these are layered desserts with different textures, such as mousse, jellos, and cakes, which can be combined to make one exquisite dessert. Indulge in a symphony of flavors and textures with a stunning mango mousse cake featuring a tantalizing jello insert—an entremet that promises to elevate your dessert experience to new heights of culinary delight. Imagine layers of light and airy mango mousse, delicately infused with the tropical sweetness of ripe mangoes, enveloping a vibrant jello insert bursting with the refreshing essence of fresh fruit. Each slice reveals a mesmerizing mosaic of colors and flavors, inviting you on a journey of sensory indulgence. The velvety smoothness of the mango mousse contrasts beautifully with the delicate firmness of the jello insert, creating a harmonious balance of textures that dance on your palate with every luxurious bite. With its intricate layers and elegant presentation, this mango mousse cake with a jello insert is not only a feast for the taste buds but also a visual masterpiece—a stunning centerpiece for any special occasion or celebration. Whether served as the grand finale to a gourmet dinner party or enjoyed as a decadent treat to savor with loved ones, this entremet promises to captivate your senses and leave a lasting impression of pure culinary bliss.

Why make this cake homemade?

Dynamic Flavor Profile: This recipe offers a dynamic fusion of flavors, combining the tropical sweetness of mangoes with the refreshing essence of the jello insert, creating a taste sensation that’s both vibrant and indulgent. Textural Harmony: With its layers of creamy mango mousse and firm jello insert, this entremet achieves a perfect balance of textures—silky smoothness meeting delicate firmness—for a truly satisfying eating experience. Visual Appeal: The intricate layers and vibrant colors of this mango mousse cake with a jello insert make it a feast for the eyes as well as the palate, ensuring it stands out as a stunning centerpiece at any gathering or celebration. Versatility: While impressive enough for special occasions, this recipe is versatile enough to be enjoyed as an everyday treat, whether served as a luxurious dessert or a delightful indulgence for afternoon tea. Sensory Experience: From the moment you set eyes on this entremet to the first blissful bite, every aspect of the experience—from its aroma to its taste and texture—promises to tantalize your senses and leave you craving more. Masterful Technique: Crafting this mango mousse cake with a jello insert requires a level of skill and precision that elevates it from a simple dessert to a culinary masterpiece, making it the ultimate recipe for those seeking to showcase their culinary prowess.

Ingredients and substitutes

Mango – I am using fresh mangoes as they are in the season but you can also use frozen or canned mangoes. If you use canned mangoes make sure to adjust the sweetness in case the mangoes are sweetened. Whipping cream – when it comes to mousse, you want to use full-fat whipping cream of no less than 38%. Otherwise, the mousse will not set Sugar – The mangoes I am using are sweet so the sugar can be adjusted to a tablespoon more or less. Agar-agar – Today, we are using agar-agar instead of gelatin. It’s plant-based and works great to make any fruit jello.

Step-by-step: Mango Mousse Cake with Jello Insert

Mango Jello: In a saucepan, combine water and agar-agar. Let sit for 3 minutes. Then, add the mango puree and sugar. Cook over medium heat until the mixture comes to a boil. Strain through a sieve to remove any undissolved agar-agar. Set aside to cool slightly – 2 minutes

Insert: Pour half the jello into a 6-inch silicone cake pan or 6-inch metal cake pan lined with plastic wrap (see video). Refrigerate the pan for 20 minutes. Save the other half for the top – keep warm or warm it up just before using it again.

Cookie base: Combine cookie crumbs in a bowl with sugar and melted butter. Pour into an 8-inch springform pan or 8-inch dessert ring lined with dessert sleeves (or run a hot knife around the cake later before unmolding). Spread evenly, then use the back of a glass to press it down firmly. Place it in the fridge to chill for 10 minutes.

Mango mousse: Place the water, mango puree, and agar-agar in a saucepan. Cook over medium heat until it comes to a boil. Then, cook for 2 minutes to concentrate the mango flavor and evaporate excess moisture. Remove from the heat and strain through a sieve. Let cool for a few minutes until cool but not set (2 to 3 mins). In the meantime, whip the whipping cream with powdered sugar until it peaks. Add the cooled mango puree mixture and gently fold it until well combined.

Assemble

Remove the chilled cookie crust from the fridge. Pour half the mousse in and spread it evenly. Then, place the chilled set of jello inserts from the 6-inch pan. Top with the remaining mousse – use a spoon and offset spatula to smooth it evenly. Then, pour the remaining jello. (the half we saved previously)Pro tip – I like to pour over a spoon so it doesn’t disturb the mousse (see video) Carefully place the pan in the fridge for at least 4 hours to chill, preferably overnight. Garnish with some fresh mango slices.

Tips for success

Use full-fat heavy cream to make the mousse otherwise, the mousse will be too soft and not set. I’ve used agar-agar which is vegetarian plant-based gelatin to keep this eggless and vegetarian but you can also use regular gelatin. But, regular gelatin will need more time to freeze so adjust the timeline accordingly. I’ve used fresh mango but you can also use frozen mango for this cake. The jello insert and the top are made at the same time. If the mixture solidifies, just warm it in the microwave for a few seconds to bring it back to a pouring consistency. The mousse is made with fresh cream, which will start to lose volume in about 48 hours. It might get softer and lose its shape but the insert will still stay firm.

Creative variations

Tropical Paradise Twist: Add a layer of coconut mousse or a coconut-flavored jello insert to enhance the tropical theme of the dessert, transporting your taste buds to a sun-drenched island getaway. Citrus Burst: Incorporate a layer of tangy citrus curd, such as lime or passion fruit, between the mango mousse and jello insert for a refreshing burst of flavor that complements the sweetness of the mango. Aromatic Spices: Infuse the mango mousse with a hint of aromatic spices like cardamom or ginger for a unique flavor twist that adds depth and complexity to the dessert. Berry Bliss: Replace the mango with a mix of fresh berries, such as strawberries, raspberries, and blueberries, for a vibrant and colorful variation that’s bursting with summer goodness. Chocolate Indulgence: Add a layer of rich chocolate ganache between the mango mousse and jello insert for a decadent contrast of flavors, creating a dessert that’s both luxurious and indulgent. Nutty Crunch: Incorporate a layer of crunchy praline or crushed nuts between the mango mousse and jello insert to add texture and depth to the dessert, creating a delightful contrast with the smoothness of the mousse and jello.