Mango and Chocolate Entremet
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  • 3 too but the mango jelly is very simple to make hence I have put
  • 3 layers to make on Day
  • 1/2 cup Sugar - if needed add 2 tbsp (I did not add)
  • 2 tbsp Vanilla extract
  • 3/4 cup Gelatin
  • 1. In a large bowl, beat the oil and sugar. Add the vinegar and vanilla extract and beat again.
  • 2. Sift in the flour, cocoa, baking soda and salt.
  • 4. Add the coffee mixture little by little and mix the sifted flour with the wet ingredients.
  • 6. Cool in the pan for 15 minutes and then remove and cool completely.
  • 2. If you don
  • 6. For the sugar syrup, add
  • 1.5 tbsp sugar
  • 7. Spread the chopped mango pieces all over the cake.
  • 4. Add the fresh cream and blend again. Add the mango puree and blend again. Make sure you blend well to get a very smooth mixture.
  • 5. Pour it into a bowl. Add the cooled gelatin and mix very well.
  • 6. Pour the cheesecake mixture onto the cake, tap well. Cover the pan and leave it in the refrigerator to set well.
  • 2 cup of heavy whipping cream in a stainless steel bowl. Chill the bowl and beaters for 15 minutes
  • 1/2 tbsp of gelatin in
  • 2 tbsp of water
  • 5 minutes Then microwave for
  • 30 seconds Let it cool
  • 6. Spread the mousse over the chopped chocolate and spread evenly with a spatula or back of spoon
  • 7. Cover and refrigerate for
  • 3 tsp gelatin over
  • 3 tbsp of water and set aside for
  • 5 minutes Microwave for
  • 30 seconds and let it cool completely
  • 3. Add the cooled gelatin over the mango puree and mix well
  • 5. Spread evenly
  • 2 cups of cream in a microwave for
  • 1 minutes but stop the microwave after
  • 30 seconds and then heat for another
  • 2. Pour the cream over the chopped chocolate
  • 3. After five minutes, start mixing until a homogeneous emulsion is formed
  • 4. In the meantime, remove the springform pan ring gently. Remove the parchment paper also gently. Do not remove from the base of the springform pan, you can serve along with it.
  • 1. If your family or guests are not fond of cheesecakes, then halve the cheesecake layer and double the chocolate mousse layer
  • 4. For agar agar powder, use the same amount of gelatin used



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