Tropical Mango Mousse Entremets

Creamy, bright mousse with a tangy mango glaze and

crunchy coconut edges.

Ingredients

1 1/2 cups mango puree (fresh or canned)

1/3 cup granulated sugar, divided

2 tbsp fresh lime juice

2 tsp powdered gelatin, divided

5 tbsp cold water, divided

1 1/2 cups heavy whipping cream, cold

6 oz cream cheese, softened

1/4 cup powdered sugar

1 tsp vanilla extract

1/8 tsp fine salt

Thai basil cream center

1/2 cup heavy whipping cream

2 tbsp granulated sugar

1/2 cup loosely packed Thai basil leaves (or sweet basil)

2 tbsp white chocolate chips

1/2 tsp powdered gelatin

1 tbsp cold water

Toasted coconut crunch + base

1 cup graham cracker crumbs (or vanilla wafer crumbs)

1/3 cup sweetened shredded coconut, toasted

3 tbsp light brown sugar

5 tbsp unsalted butter, melted

Mango glaze (easy shiny finish)

3/4 cup mango puree

2 tbsp granulated sugar

1 tbsp light corn syrup (optional, extra shine)

1 tsp powdered gelatin

3 tbsp cold water

Directions

Toast coconut: Spread shredded coconut on a sheet pan

and bake at 325°F for 6–10 minutes, stirring once, until

golden; cool.

Make the base: Mix crumbs, toasted coconut, brown

sugar, and melted butter until sandy; press into 6 ring

molds (or 6 small cake rings) or pack into the bottom of

silicone half-sphere molds as a thin layer; chill. (Chill

time: 15 minutes.)

Make basil cream center: In a small saucepan, warm 1/2

cup cream with 2 tbsp sugar just until steaming; remove

from heat, stir in basil, cover 10 minutes.

Bloom gelatin for center: Sprinkle 1/2 tsp gelatin over 1

tbsp cold water; stand 5 minutes.

Strain basil cream back into the saucepan, re-warm

gently, then stir in white chocolate until smooth.

Microwave bloomed gelatin 10 seconds until liquid;

whisk into the warm basil mixture.

Pour into small silicone molds (mini half-spheres or ice

cube molds) and freeze until solid. (Freeze time: 1–2

hours.)

Make mango mousse: Bloom 2 tsp gelatin over 4 tbsp

cold water; stand 5 minutes.

Warm 1/2 cup mango puree with 2 tbsp sugar just until

hot (not boiling); whisk in bloomed gelatin until fully

dissolved, then whisk in remaining mango puree and

lime juice; cool to barely warm.

Beat cream cheese, powdered sugar, vanilla, and salt

until smooth.

Whip 1 1/2 cups cold heavy cream to soft peaks, then

fold into the cream cheese mixture.

Fold in the cooled mango-gelatin mixture until silky and

uniform.

Assemble domes: Spoon mango mousse into dome

molds halfway, press a frozen basil center into each,

then cover with more mousse and smooth.

Add the crumb base on top (this becomes the bottom)

and press gently; freeze until rock-solid. (Freeze time: 4–6

hours.)

Make mango glaze: Bloom 1 tsp gelatin over 3 tbsp cold

water; stand 5 minutes.

Warm 3/4 cup mango puree with 2 tbsp sugar and corn

syrup until hot; stir in melted gelatin until smooth.

Cool glaze to lukewarm and slightly thickened (about

85–95°F), then unmold frozen domes onto a rack and

pour glaze over the tops.

Finish: Press extra toasted coconut crunch around the

base and garnish with mango cubes and a small basil

leaf; thaw in the fridge before serving. (Thaw time: 1–2

hours.)

Prep Time: 45 minutes

Kcal: ~410 kcal per serving (estimate)

Final line: Share this and tell me which flavor next?