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Mango Passion Fruit Coconut Entremet

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A stunning mango passion fruit coconut entremet with tropical layers of fruity sweetness and creamy coconut mousse, perfect for an elegant dessert.

Ingredients

For the coconut mousse:

1 cup coconut milk
1 cup heavy cream
1/3 cup sugar
1 tablespoon gelatin
2 tablespoons cold water

For the mango layer:

1 1/2 cups mango puree
1/4 cup sugar
1 tablespoon gelatin
2 tablespoons cold water

For the passion fruit layer:

1 cup passion fruit puree
1/4 cup sugar
1 tablespoon gelatin
2 tablespoons cold water

For the base:

1 sponge cake layer or biscuit base

Instructions

Prepare the mango layer: Bloom gelatin in cold water. Heat mango puree with sugar until warm, then stir in gelatin until dissolved. Pour into a mold and freeze until set.
Prepare the passion fruit layer: Bloom gelatin again. Heat passion fruit puree with sugar, then mix in gelatin. Pour over the frozen mango layer and freeze until firm.
Make the coconut mousse: Bloom gelatin. Heat coconut milk with sugar until warm, then dissolve gelatin into the mixture. Let cool slightly. Whip the heavy cream and gently fold it into the coconut mixture to create a light mousse.
Assemble the entremet: Place the frozen fruit layers into a larger mold. Pour the coconut mousse over them evenly. Place the sponge cake or biscuit base on top and press gently.
Freeze: Freeze the assembled entremet for several hours or overnight until fully set.
Serve: Remove from mold and thaw in the refrigerator for 2–3 hours before serving for a smooth, creamy texture.

Notes

Freeze each layer completely before adding the next for clean, defined layers.
Use high-quality fruit purée for the best flavor.
Agar-agar can replace gelatin, but requires different handling.
Silicone molds make unmolding easier and cleaner.
Add shredded coconut for extra texture and flavor in the mousse.

Find it online: https://allrecipesmade.com/mango-passion-fruit-coconut-entremet/