The Memory Behind This Treat
This Mango Passion Fruit Coconut Entremet is the kind of dessert that makes people go quiet at the table, then immediately ask, “You really made this?” You get bakery‑window drama, but every step is something you can pull off in a home kitchen with a little planning and a calm afternoon.
The very first time I tested this Mango Passion Fruit Coconut Entremet, it was the middle of August and my tiny kitchen felt like a greenhouse. I had bowls everywhere: one with sun‑golden mango purée, another with fragrant passion fruit juice, and a sticky whisk glued with coconut cream. My husband walked in, looked at the chaos, and said, “So… is this still dessert, or is this now a science experiment?”
He stopped joking the moment he tasted the first chilled slice. The tart shell snapped, the vanilla sponge gave way, and that bright, tangy passion fruit crémeux cut through the richness like a little tropical lightning bolt. I knew then this dessert wasn’t just pretty patisserie; it was going to be our special occasion summer tradition.
The real inspiration for this Mango Passion Fruit Coconut Entremet goes back to a trip I took years ago to a tiny seaside café in the south of France. They served a slim, elegant slice of tropical entremet on a warm afternoon, and I remember thinking, “This tastes like a beach vacation in pastry form.” When I came home, I wanted that same balance: the crisp tart crust that doesn’t sog out, a soft vanilla sponge that actually stays tender in the fridge, and layers that feel like they belong together, not just stacked for show.
So I started tweaking—less sugar in the compote, a little more lime zest in the white chocolate ganache, just enough coconut cream in the mousse so it whispers coconut instead of shouting it. This recipe is the version I wish I had been served that day, the one you can confidently bring to a summer dinner and say, “Yes, I really did make this.”
How To Make It (Mix & Ingredients)
To build this Mango Passion Fruit Coconut Entremet, you’ll work in calm, organized stages rather than all at once. Think of it as a little weekend project: you tackle a couple of components, let them rest, then come back for the fun assembly.
Start with the tart crust and vanilla sponge, since both need time to bake and cool. For the crust, keep your butter truly cold so it rubs into the flour and powdered sugar like coarse sand. If it starts to melt or clump, pop the bowl in the fridge for 5–10 minutes before adding the egg yolk. You’re aiming for a dough that holds together when pressed but doesn’t feel greasy or warm.
The sponge batter should look pale, thick, and fluffy from whipping the eggs and sugar. If it still looks runny after a few minutes, keep whisking until it doubles in volume and leaves a ribbon when you lift the whisk. Once baked, let both crust and sponge cool completely. Then trim the sponge to neatly fit your tart shells so you get clean, even layers in every slice.
Instructions Process of Mango Passion Fruit Coconut Entremet
Next, prepare your mango passion fruit compote, mango coconut mousse, and passion fruit crémeux, since these need time to set between layers. Measure the agar‑agar carefully (a small digital scale helps) and let the sheets or powder hydrate in cold water before you heat your fruit mixtures.Warm your mango purée, passion fruit juice, sugar, and agar‑agar gently—never at a roaring boil—and stir constantly to dissolve it fully. Undissolved agar means a runny or weepy layer later, so take a minute here and make sure the mixture looks completely smooth and slightly thickened.
For the mousse, cool the mango‑coconut base to just warm before folding in softly whipped cream, or the mixture can deflate and turn soupy. Fold slowly from the bottom of the bowl up, turning the bowl as you go, until no streaks remain and the mousse looks light and billowy.
The crémeux should coat the back of a spoon like a loose custard before you blend in the butter. When you drag your finger across the spoon, the line should stay clean. That’s your sign you’ll get that silky, tangy ribbon that sits beautifully over the sponge and under the mousse in your Mango Passion Fruit Coconut Entremet.
Make-Ahead & Storage
The beautiful thing about a layered Mango Passion Fruit Coconut Entremet is that it actually prefers to be made ahead. The fridge does half the work for you, setting the layers and marrying all those tropical flavors.
You can prepare most components 1–2 days in advance, then assemble when you’re ready. The tart crust and vanilla sponge can be baked, cooled, wrapped tightly in plastic, and stored at room temperature for up to 24 hours, or refrigerated for 3 days. The mango coconut mousse, passion fruit crémeux, and mango passion fruit compote should be chilled in airtight containers in the fridge; they’ll hold well for about 2 days.
If you’re planning a big dessert table alongside something like a mango cheesecake or tropical pavlova, assembling the entremet the day before serving will actually give the layers time to set and flavors to mingle. It also takes the last‑minute pressure off, which I’m always in favor of.
Once your Mango Passion Fruit Coconut Entremet is fully assembled and glazed, keep it refrigerated and covered. I like to store it in a cake box or on a tray covered loosely with plastic wrap so the glossy passion fruit dome doesn’t get damaged. It will stay at its best for 2–3 days in the fridge; after that, the tart shell starts to soften and the mousse loses some of its silky structure.
For longer storage, you can freeze the assembled entremet (without the final white chocolate whipped ganache nest) for up to 1 month. Freeze it on a tray until firm, wrap it well in plastic and foil, then thaw overnight in the fridge before decorating. Always serve it well‑chilled but not icy—about 20 minutes out of the fridge is perfect so you can taste all that mango, coconut, and passion fruit.
Best Ingredients & Party Variations
For the silkiest, most fragrant Mango Passion Fruit Coconut Entremet, start by choosing the best possible fruit. Use ripe, fiber‑low mangoes (like Ataulfo or Alphonso) with deep orange flesh and a strong perfume. If your mango tastes bland off the spoon, your mousse will too. I love frozen fruit purées for their consistency, but you can absolutely blend fresh mango and strain it for a smoother texture.
For passion fruit, fresh pulp strained through a fine sieve gives the brightest tang, though shelf‑stable passion fruit juice or purée works well when fresh is hard to find. Choose full‑fat coconut cream (not light coconut milk) so your mousse sets rich and creamy rather than thin and icy. Good vanilla, fresh lime zest, and real butter all make a difference in a dessert with this many delicate layers.
Because this entremet is a little showpiece, you can easily tweak it for different parties without making it harder. For a summer birthday, bake the tart crust in a 9‑inch ring and assemble one large centerpiece, then decorate the lime white chocolate whipped ganache with shards of toasted coconut and extra mango cubes.
For a cocktail‑style gathering, portion the components into mini tart shells or silicone dome molds—people love having their own little tropical “jewel.” If kids are involved, dial back the passion fruit slightly and lean more into mango and coconut, then finish with a lighter glaze instead of a sharp passion fruit dome.
For an elegant dinner party, change the mood with a thin layer of raspberry or yuzu gel on top and serve slim slices with a splash of coconut‑rum sauce on the side. Same Mango Passion Fruit Coconut Entremet base, completely different vibe.
Serving of Mango Passion Fruit Coconut Entremet
Conclusion
This Mango Passion Fruit Coconut Entremet is the kind of dessert that slows everyone down for a moment—forks pause mid‑air, conversations turn to “you have to taste this,” and suddenly the table feels a little closer, a little cozier. Desserts like this don’t just end a meal; they turn it into a memory.
Whether you’re celebrating a birthday, bringing something special to a dinner party, or just treating the people you love “for no reason,” this is the kind of recipe that makes an ordinary day feel worthy of candles and pretty plates. And truly, you can do this. One layer at a time, one step at a time, you’ll surprise yourself with what you can create.
When you do make it, I’d love to hear how it turned out and who you shared it with—those are my favorite stories.
What is a Mango Passion Fruit Coconut Entremet exactly?
A Mango Passion Fruit Coconut Entremet is a multi‑layered French‑style dessert that feels like a tropical vacation on a plate. This version combines a crisp tart crust, soft vanilla sponge, bright mango–passion fruit compote, silky passion fruit crémeux, and airy mango coconut mousse. Everything is finished with a glossy passion fruit dome and a lime‑scented white chocolate whipped ganache. The result is a dessert with contrasting textures—crunchy, creamy, and mousse‑like—and layers of sweet‑tart flavor. It looks elegant enough for special occasions but still feels playful and summery.
Can I use frozen or canned fruit for this Mango Passion Fruit Coconut Entremet?
Yes, you can use good‑quality frozen mango and bottled or frozen passion fruit juice if fresh fruit is hard to find. For mango, choose unsweetened purée or blend thawed frozen mango until completely smooth. For passion fruit, strain out any seeds so your compote, crémeux, and glaze stay silky. If your purée or juice is sweetened, reduce the sugar a bit in the compote or mousse layers so the entremet doesn’t become cloying. Always taste as you go and adjust—you want a bright balance of sweetness and tang.
How far in advance can I assemble and freeze this entremet?
You can build and freeze the Mango Passion Fruit Coconut Entremet up to 2–3 days before serving, which is perfect for entertaining. The freezing time actually helps the layers set cleanly and makes unmolding much easier. Keep the entremet well wrapped to avoid freezer odors and ice crystals. I recommend adding the final passion fruit glaze and whipped ganache nest on the day you plan to serve for the best shine and texture. Let the entremet thaw in the fridge for several hours, then rest at room temperature for about 20 minutes before slicing.
Recipe
Mango Passion Fruit Coconut Entremet
Ingredients
Ingredients
- 100 g all-purpose flour
- 70 g cold unsalted butter cubed
- 30 g powdered sugar
- 1 egg yolk
- 1 pinch salt
- 3 large eggs
- 90 g granulated sugar
- 60 g cake flour
- 15 g unsalted butter melted and cooled
- 1 tsp vanilla bean paste
- 80 g mango puree
- 12 g granulated sugar
- 20 g passion fruit juice strained
- 3 g agar-agar powder hydrated in cold water
- 150 g mango puree
- 100 ml coconut cream
- 50 g granulated sugar
- 4 g agar-agar powder hydrated in cold water
- 150 ml whipping cream cold
- 120 g passion fruit juice strained
- 90 g granulated sugar
- 3 large egg yolks
- 50 g unsalted butter cubed and softened
- 4 g agar-agar powder hydrated in cold water
- 150 g white chocolate finely chopped
- 100 ml heavy cream
- Zest of 1 lime finely grated
- 2 g agar-agar powder hydrated in cold water
- 100 g passion fruit juice strained
- 50 g granulated sugar
- 5 g agar-agar powder hydrated in cold water
Instructions
- Make the tart crust: In a bowl, whisk together the all-purpose flour, powdered sugar, and salt. Rub the cold cubed butter into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg yolk and mix just until a dough forms. Shape into a disk, wrap, and chill for 30 minutes.
- Roll and bake crust: Preheat oven to 350°F (180°C). On a lightly floured surface, roll the chilled dough to about 1/8 inch thick. Line the base of a round entremet ring or tart pan with the dough, pressing it in evenly. Prick the base with a fork, line with parchment, and fill with pie weights. Blind bake for 15 minutes, remove weights and parchment, and bake 3–5 minutes more until lightly golden. Cool completely in the pan.
- Make the vanilla sponge: Keep oven at 350°F (180°C). In a mixing bowl, whisk the eggs and 90 g sugar with an electric mixer until pale, thick, and doubled in volume. Sift the cake flour over the mixture and gently fold it in with a spatula. Fold in the melted butter and vanilla bean paste just until combined. Spread the batter in a parchment-lined baking tray into an even thin layer. Bake for about 12 minutes until lightly golden and springy. Cool completely, then cut a round piece to fit neatly over the baked tart crust.
- Make the mango passion fruit compote insert: In a small saucepan, combine 80 g mango puree, 12 g sugar, and 20 g passion fruit juice. Heat gently over low heat, stirring until the sugar dissolves and the mixture is hot but not boiling. Add the hydrated 3 g agar-agar and cook, stirring, for 1–2 minutes until fully dissolved. Pour into small round silicone molds slightly smaller than the final entremet size. Freeze until firm.
- Make the mango coconut mousse: In a saucepan, combine 150 g mango puree and 50 g sugar. Heat over medium-low heat until the sugar dissolves and the mixture is hot. Add the hydrated 4 g agar-agar and cook, stirring, for 1–2 minutes until completely dissolved. Remove from heat and let cool until just warm. In a chilled bowl, whip the coconut cream to soft peaks, then whip the cold whipping cream to soft peaks in a separate bowl. Fold the whipped coconut cream and whipped cream gently into the cooled mango mixture until smooth and airy. Refrigerate until slightly thickened but still spreadable.
- Make the passion fruit crémeux: In a heatproof bowl, whisk the 3 egg yolks with 90 g sugar until well combined. Heat 120 g passion fruit juice in a saucepan until hot but not boiling. Slowly pour the hot juice over the yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and add the hydrated 4 g agar-agar, stirring until dissolved. Stir in the cubed butter until smooth and glossy. Transfer to a shallow dish, cover the surface with plastic wrap, and chill until set but creamy.
- Make the lime white chocolate whipped ganache: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat 100 ml heavy cream with the lime zest over medium-low heat until hot and fragrant but not boiling. Pour the hot cream through a strainer over the white chocolate, discarding the zest. Let sit 1 minute, then stir until smooth. Add the hydrated 2 g agar-agar and stir until dissolved and fully incorporated. Cover and chill until very cold and thickened, then whip with an electric mixer until light, fluffy, and pipeable. Keep chilled until ready to use.
- Assemble the entremet layers: Place the cooled tart crust in an entremet ring or lined mold. Lay the cut vanilla sponge circle directly on top of the crust, pressing gently for good contact. Spread an even layer of passion fruit crémeux over the sponge and chill for 15–20 minutes until it begins to set.
- Add mousse and compote insert: Spread or pipe a layer of mango coconut mousse over the set passion fruit crémeux, leaving a shallow well in the center. Unmold the frozen mango passion fruit compote inserts and press one into the center of the mousse, smoothing mousse over and around it so it is fully enclosed. Tap the mold lightly to remove air pockets, then freeze the entire entremet until very firm.
- Make the passion fruit glaze: In a small saucepan, combine 100 g passion fruit juice and 50 g sugar. Heat gently until the sugar dissolves and the mixture is hot. Add the hydrated 5 g agar-agar and cook, stirring, for 1–2 minutes until completely dissolved. Pour into a bowl and let cool, stirring occasionally, until it reaches about 86°F (30°C) and is slightly thickened but still pourable.
- Glaze the entremet: Remove the frozen entremet from the mold and place it on a wire rack set over a tray. Pour the cooled passion fruit glaze evenly over the top, letting it flow down to form a smooth, glossy dome. Tilt gently if needed to cover. Transfer the glazed entremet back to the freezer to set the glaze.
- Decorate and serve: When the glaze is set, transfer the entremet to a serving plate. Pipe or spoon the lime white chocolate whipped ganache decoratively on top and around the edges as desired. Place the entremet in the refrigerator and thaw gently for 2–3 hours until fully defrosted but still chilled before slicing and serving.
Notes
- Make the entremet 1 day ahead to allow enough time for freezing, glazing, and gentle thawing; this improves both texture and flavor.
