Mango Entremets

Preparation

Step 1: Make the sponge

Preheat your oven to 180°C. Separate the egg whites from the yolks. Whisk the yolks with 50 g of sugar until pale and fluffy. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding 50 g of sugar. Gently fold the whites into the yolk mixture. Sift the flour over the top and fold carefully with a spatula.

Pour the batter into a buttered 20 cm cake pan. Bake for 12 to 15 minutes until golden. Let it cool on a wire rack, then trim the sponge to fit your entremets ring.

Step 2: Prepare the mango purée

Peel the mangoes and cut the flesh into cubes. Reserve a few pieces for decoration. Blend the rest into a smooth purée using an immersion blender. Add lime juice to enhance the flavor and prevent oxidation. Strain through a fine sieve for an ultra-smooth texture if desired.

Step 3: Make the mango mousse

Soak 4 gelatin sheets in cold water for 10 minutes. Gently heat half of the mango purée (about 200 g) without boiling. Remove from heat, add the squeezed gelatin, and stir until completely dissolved. Fold in the remaining purée and the remaining 50 g of sugar.

Whip the very cold heavy cream into stiff peaks. When the mango mixture starts to thicken (should be at room temperature), gently fold in the whipped cream using a spatula.

Step 4: Prepare the mirror glaze

Soak 2 gelatin sheets in cold water. In a small saucepan, gently heat the neutral glaze with 50 g of reserved mango purée. Add the squeezed gelatin and stir. Let cool to exactly 35°C. The glaze should be fluid but not warm.

Step 5: Assemble the entremets

Place the sponge at the bottom of your entremets ring. Pour the mango mousse on top, filling to the brim. Smooth the surface with a spatula. Freeze for at least 4 hours, preferably overnight. Once fully set, unmold the entremets onto a wire rack.

Step 6: Glaze and finish

Pour the 35°C glaze over the frozen entremets in one smooth motion — start from the center and let it flow over the edges. Smooth quickly with a spatula if needed. Decorate with reserved mango cubes and a few lime zest curls. Thaw in the refrigerator for 2 hours before serving.