Mango Delight

This was the second time I tried a cake of this “genre”.

mango delight _ia_small
👉 For Recipe click HERE
👉 Para Receita clica AQUI

The first time I tried a mirror glazed cake was for mothers day it turned out pretty good, but my mirror glaze got thick to quick.

coconut mousse mirror cake

Also, the berry jelly on the inside was heavier than the mousse so it ended up staying on the bottom (on the image you can see the top of the cake has an indentation).

mirror glazed coconut mousse_inside

Taste wise it was a hit! I will try making this one again and post it here.

I wanted to try something different this time, and I did buy recently on my trip to Portugal the rectangular silicone molds, so I had to try them out. I also wanted to do something with mango. I looked for recipes online and I couldn’t find one where I had the ingredients and wasn’t too time-consuming. So I combined 3 different recipes from 3 different bloggers (Cakelets and Doilies;  Pastry Workshop & HidaMari ASMR Cooking)

mango delight _fa_small

Visually it’s not perfect. Well, not too far from it, but taste wise it is perfection! The mousse is light with a subtle mango taste, but when you get a bite of the mango jelly you get all the flavor. The coconut jaconde gives a different texture to the cake and the flavor is a great tropical combination.


Mango Delight - EN

  • Servings: 6
  • Difficulty: easy but time consuming
  • Print


    Coconut Joconde:
  • 70g ground almonds
  • 70g desiccated coconut
  • 70g powdered sugar
  • 2 whole eggs
  • 2 egg whites
  • 1 pinch salt
  • 20g sugar
  • 20g all-purpose flour
  • 15g butter, melted
  • Mango Jelly:
  • 200ml mango puree
  • 2 sheets of gelatin
  • Mango Mousse:
  • 200g cream cheese
  • 30g sugar
  • 30ml milk
  • 5g gelatin
  • Lemon zest
  • 1/3 lemon juice
  • 200ml heavy cream
  • 20g sugar
  • 60g mango puree
  • Mango Glaze:
  • 100 grams white chocolate, finely chopped
  • 3 sheets (9 grams) titanium grade gelatin
  • 100ml mango puree (after strain through a sieve)
  • 50 grams caster sugar
  • 100 grams liquid glucose
  • 70ml whipping cream
  • Optional: 1 or 2 drops of yellow food colouring


  1. Prepare the mango jelly the day before
  2. Prepare the coconut jaconde
  3. Prepare the mango mousse
  4. Prepare the mango glaze
  5. Please check the video for method

🇵🇹 Receita em Português 🇵🇹

Delicia de Manga - PT

  • Servings: 6
  • Difficulty: fácil, mas demorado
  • Print


    Bolo Jaconde de Coco:
  • 70g de amêndoas moídas
  • 70g de coco desidratado
  • 70g de açúcar em pó
  • 2 ovos inteiros
  • 2 claras de ovos
  • 1 pitada de sal
  • 20g de açúcar
  • 20g de farinha de trigo
  • 15g de manteiga derretida
  • Geléia de Manga:
  • 200ml purê de manga
  • 2 folhas de gelatina
  • Mousse de Manga:
  • 200g de queijo creme
  • 30g de açúcar
  • 30ml Leite
  • 5g Gelatina
  • Raspas de limão
  • 1/3 de sumo de limão
  • 200ml de natas
  • 20g de açúcar
  • 60g purê de manga
  • Cobertura de Manga:
  • 200g de chocolate branco
  • 6 folhas de gelatina
  • 200ml Purê de manga
  • 100g de açúcar
  • 200g de glicose líquida
  • 140ml de natas
  • Opcional: 1 ou 2 gotas de corante alimentar amarelo


  1. Prepara a geléia de manga no dia anterior
  2. Prepara o bolo jaconde de coco
  3. Prepara a mousse de manga
  4. Prepara a cobertura de manga
  5. Vê o video para o método.