Summer’s approaching and that means it’s time to savor the unofficial ‘King of Summers’ in India – the mango! This fruit is incredibly juicy, sweet, and versatile – blending in a variety of flavors. And we’ve a recipe for you that is not only delicious but addictively indulgent – a Mango Milk Chocolate Entremet! Crafted by Chef Aditya Kulkarni, Executive Chef at Four Seasons Hotel Mumbai, this recipe is simple and straightforward and perfect for days when you’re craving something sweet and indulgent.
Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. In this article, we have Chef Aditya Kulkarni sharing with us a comforting, heartwarming recipe of Mango Milk Chocolate Entremet.
Chef’s Corner: Chef Aditya Kulkarni’s Mango Milk Chocolate Entremet Recipe
About Chef Aditya Kulkarni, Executive Chef At Four Seasons Hotel Mumbai
Chef Aditya Kulkarni is the Executive Chef at Four Seasons Hotel Mumbai. He brings over fifteen years of experience in luxury hospitality, with a refined, ingredient-led approach to modern cuisine.
He is a graduate of the Institute of Hotel Management (IHM), Mumbai, and a gold medallist from the Oberoi Centre of Learning and Development.
With a strong foundation in classical techniques and a progressive, contemporary outlook, he oversees Four Seasons Hotel’s(Mumbai) culinary operations, right from establishments like AER to Gimlet Garden as well as the all-day dining experience at Opus. He is shaping a dynamic culinary narrative at Four Seasons Hotel Mumbai, one that is a celebration of authenticity, creativity, and modern Indian hospitality at its finest.
Mango Milk Chocolate Entremet Recipe By Chef Aditya Kulkarni
What Is A Mango Milk Chocolate Entremet?
It is a refined layered dessert combining airy milk chocolate mousse with a tangy mango center and a soft crunchy base. The dessert offers an indulgent balance of creamy sweetness and fruity freshness, finished with a glossy glaze. The result is a visually striking dessert that stands out for its elegance and sweet subtle flavors.
Mango Egg Yolk Cream Ingredients:
- 1.3 leaves platinum grade gelatine
- 20 ml cold water
- 250 gm mango puree
- 10 gm lime juice (about ½ lime)
- 6 egg yolks
- 40 gm sugar
- 80 gm butter (softened)
Mango Mousse Ingredients:
- 1.5 sheets gelatine
- 20 ml water
- 145 gm white chocolate
- 55 gm lemon juice (juice of 2 lemon)
- 65 gm mango puree
- 260 ml double cream
Coconut Joconde Ingredients:
- 70 g ground almonds
- 75 g desiccated coconut
- 70 g powdered sugar
- 2 whole eggs
- 2 egg whites
- Pinch of salt
- 20 g sugar
- 20 g flour
- 15 g melted butter
Mango Mirror Glaze Ingredients:
- 2 2/3 sheets gelatine
- 45 ml cold water
- 45 g mango puree
- 60 g sugar
- 100 g glucose syrup
- 75 g double cream
- 100 g white chocolate
- Yellow + Red food coloring
- Desiccated coconut
Also Read: Mango Menus In Mumbai: Where To Eat The Best Seasonal Dishes 2026
Procedure: Mango Egg Yolk Cream
- Soak gelatine leaves in cold water for 5 minutes.
- Bring the mango puree and lime juice to a boil.
- Then, beat egg yolks and sugar until pale and fluffy.
- Slowly pour the hot mango mixture into the yolks while whisking continuously.
- Return the mixture to low heat and cook until it thickens and reaches 82°C (custard consistency).
- Once it reaches that consistency, remove from heat and stir in bloomed gelatine until dissolved.
- Let the mixture cool to about 40°C.
- Then mix softened butter until smooth.
- Pour into moulds and freeze for at least 4 hours.
Procedure: Mango Mousse
- Soak gelatine in cold water for 5 minutes.
- Gently melt white chocolate in a microwave or a double boiler.
- Warm mango puree and lemon juice, but make sure that you do not boil it.
- Add bloomed gelatine to the warm fruit mixture and stir until dissolved.
- Pour the fruit mixture over melted chocolate and mix until smooth.
- Whip double cream until soft peaks are formed.
- Once the chocolate mixture cools to lukewarm, gently fold in the whipped cream.
- Pour mousse over frozen insert/layers and return to the freezer to set.
Procedure: Coconut Joconde
- Preheat oven to 200°C and line a baking tray.
- Combine ground almonds, desiccated coconut, and powdered sugar.
- Then mix in whole eggs and beat until smooth and slightly fluffy.
- In a separate bowl, whip egg whites with salt. Gradually add sugar and whip to soft peaks.
- Fold whipped whites gently into the almond mixture.
- Fold in flour, then melted butter.
- Then spread evenly on a tray and bake for 8 to 12 minutes until lightly golden.
- Let cool and cut to desired shape.
Procedure: Mango Mirror Glaze
- Soak gelatine in cold water for 5 minutes.
- In a saucepan, heat mango puree, sugar, and glucose syrup until dissolved and just simmering.
- Then stir in double cream and heat gently.
- Remove from heat and mix in bloomed gelatine.
- Pour hot mixture over white chocolate and blend until smooth.
- Add yellow and a tiny amount of red coloring to achieve mango color.
- Let glaze cool to 30–35°C (pouring consistency).
- Pour over a fully frozen cake placed on a rack.
- Finish with desiccated coconut.
Assemble The Cake
(Use a silicone mould for best results)
- Pour a layer of mango mousse into the mould (about halfway).
- Remove frozen mango egg yolk cream and place it in the center.
- Add more mousse to cover the insert completely.
- Place the coconut joconde disc on top (this will become the bottom when flipped).
- Press gently to remove air gaps.
- Freeze the entire cake for at least 6–8 hours or overnight until completely solid.
Mango Mirror Glaze
- Prepare the glaze and cool it to 30 to 35°C.
- Remove frozen cake from mould and place on a wire rack.
- Pour glaze evenly over the cake in one smooth motion.
- Let excess drip off.
Final Decoration
- Carefully transfer the cake to a serving plate.
- Decorate with desiccated coconut (edges or base).
- Optional: add fresh mango pieces or coconut flakes for a premium finish.
Thawing & Serving
- Let the cake thaw in the refrigerator for 4–6 hours before serving.
- Serve chilled for the best texture (creamy mousse + soft insert).
The Mango Milk Chocolate Entremet recipe by Chef Aditya Kulkarni is a creative way of incorporating the season’s finest mangoes into a creamy, indulgent dessert that will have you drooling.
Also Read: From Flipping Pancakes To Forbes’ 30 Under 30 Asia: Chef Niyati Rao’s Journey
