This mango coconut yule log combines a silky coconut mousse, mango insert, soft coconut dacquoise, and a glossy mirror glaze.

With smart preparation and easy steps, you’ll get a bakery-perfect, tropical dessert at home.

Slice of mango coconut yule log with yellow mirror glaze, a mango insert in the center, coconut mousse, coconut dacquoise base, and white chocolate decoration, served on a tray with shredded coconut.

Easy Mango Coconut Yule Log Entremet Recipe: Mango Mousse, Coconut Crémeux & Glossy Mirror Glaze

This tropical yule log is elegant yet surprisingly easy when you plan ahead.

From the first bite, you get a beautiful contrast of smooth coconut and bright, tangy mango, with layered textures: a fruity mango insert, airy coconut dacquoise, silky coconut crémeux, and a light mango mousse.

I keep it stress-free by working over two days. On day one, I freeze the mango insert, bake the dacquoise, then pour the coconut crémeux around the insert and return it to the freezer.

While I prepare the mirror glaze to chill it overnight so it becomes silky and bubble-free. Next, I assemble the log with mango mousse and freeze until firm.

The following day, I warm the glaze, cool it to 35°C, and pour it over the frozen log for a glossy, professional finish.

After 6–8 hours in the fridge, it’s ready to slice and serve. You can swap mango for passion fruit, pineapple, or peach.

Whole mango coconut yule log with a glossy yellow mirror glaze, a visible mango insert in the cut, coconut mousse and a dacquoise base, topped with a white chocolate decoration and set on a tray surrounded by shredded coconut.

Equipment and Molds (for a clean, professional finish)

1 yule log mold (mine measures : 25 x 8 x 6.7 cm)
1 small insert mold with two cavities (one small, one medium)
Kitchen thermometer (very helpful for getting the mirror glaze temperature right)
Hand blender / immersion blender (for a perfectly smooth glaze and mango purée)
Piping bag (optional, but handy for shaping the dacquoise neatly)
Rubber spatula, whisk, fine sieve, and cling film / plastic wrap

Mango coconut yule log with a glossy yellow mirror glaze, topped with white chocolate lace decoration, set on a silver tray over shredded coconut with a festive scene (red berries and greenery).

Day Timeline (quick, stress-free plan)

– Day 1

Make the mango insert → freeze.
While it sets: bake the coconut dacquoise → let it cool completely.
Make the coconut crémeux + first assembly (crémeux + insert) → freeze.
Prepare the mirror glaze → press cling film onto the surface → chill overnight in the fridge.
Make the mango mousse + second assembly (mousse + insert + dacquoise) → freeze overnight (or at least 8–12 hours).

– Day 2

Glaze the frozen log, then defrost in the fridge before serving.

Mango coconut yule log with yellow mirror glaze, sliced to reveal a mango insert in the center, surrounded by coconut mousse and set on a dacquoise base, topped with white chocolate lace on a tray with shredded coconut.

Ingredients for the Mango Coconut Yule Log

Here’s what you’ll need for each layer. Use a 25 x 8 x 6.7 cm mold for perfect portions (10–12 slices).

Mango Insert

170 g mango (fresh or frozen)
50 ml apple juice
20 g sugar
6 g gelatin

Coconut Crémeux

100 ml coconut milk
100 ml heavy cream
30 g light brown sugar
35 g white chocolate (optional for richness)
3 g gelatin (about 1½ sheets)

Mango Mousse

250 g mango
50 ml apple juice
50 g sugar (adjust to taste)
8 g gelatin
200 ml heavy cream (cold, for whipping)

Coconut Dacquoise

70 g icing sugar
50 g shredded coconut
50 g almond flour
2 egg whites
20 g caster sugar

Mirror Glaze

75 g water
10 g gelatin
150 g sugar
150 g glucose syrup
150 g white chocolate
100 g sweetened condensed milk
Yellow food coloring

Step-by-Step Mango Coconut Yule Log Assembly (Mango Insert, Coconut Mousse & Mirror Glaze)

Mango Insert (sets fast, easy to unmold)

Soak the gelatin in cold water.
Cut the mango (or use frozen) and add the apple juice, then warm gently.
Blend into a smooth purée (or slightly chunky if you prefer).
Return to low heat to warm the purée.
Off the heat, squeeze out the gelatin and whisk it into the hot purée until fully dissolved.
Pour into the small insert mold, let it cool slightly, then freeze until solid.

Tip: the insert must be very firm (several hours frozen) so it won’t break during assembly.

Step-by-step mango insert: diced mango with sugar and juice in a saucepan, the puree heated, drained gelatin added, then the mango mixture poured into an insert mold and frozen.

Coconut Dacquoise (soft, clean slicing)

Mix shredded coconut + almond flour + icing sugar (pulse briefly if the coconut is coarse).
Whip the egg whites to stiff peaks, then add the caster sugar at the end to stabilize.
Gently fold in the dry mixture with a spatula.
Pipe or spread into a rectangle slightly larger than your mold.
Bake 20 minutes at 180°C (preheated oven), then cool completely.

Coconut dacquoise steps: egg whites whipped to stiff peaks, coconut–almond–icing sugar mixture folded in, batter piped into a rectangle on parchment, then the dacquoise baked until lightly golden and cooled on a rack.

Coconut Crémeux (silky and stable)

Soak the gelatin in cold water for 10 minutes.
Heat coconut milk + sugar until the sugar dissolves, then remove from the heat.
Stir in the squeezed gelatin until melted.
Pour over white chocolate (if using) and emulsify; let cool until just lukewarm.
Whip the cream to soft peaks, then fold it into the cooled coconut mixture (it must not be hot).

First Assembly (insert mold / medium cavity)

Unmold the frozen mango insert.
Pour half of the coconut crémeux into the medium insert mold.
Place the mango insert on top, then cover with the remaining crémeux.
Freeze until completely set.

Coconut crémeux and first assembly steps: coconut milk heated with sugar, gelatin added, mixture poured over white chocolate, emulsified and folded into softly whipped cream, then poured into the mold with the mango insert placed inside before freezing.

Mirror Glaze (smooth, bubble-free, at the right temperature)

Soak the gelatin for 10 minutes.
Heat water + glucose + sugar to 103°C.
Pour over the sweetened condensed milk, add squeezed gelatin, and stir to dissolve.
Pour onto the white chocolate and add the coloring.
Once the chocolate melts, blend with an immersion blender, keeping the blade fully submerged to avoid bubbles.
Transfer to a container, press cling film onto the surface, and chill overnight.

Mango Mousse (light and stable)

Soak the gelatin in cold water.
Blend mango + apple juice (smooth or slightly chunky).
Warm part of the purée with a little sugar, taste, and adjust sweetness.
Off the heat, add squeezed gelatin and mix well.
Let the mixture cool completely (very important).
Whip the cold cream, then fold it into the gelled mango purée in a few additions.

Second Assembly (25 x 8 x 6.7 cm yule log mold)

Unmold the frozen coconut/mango insert.
Trim the dacquoise to fit the mold.
Pour half of the mango mousse into the mold.
Add the insert and press gently to remove air pockets.
Cover with the remaining mousse.
Place the dacquoise on top and press lightly so it sticks.
Wrap and freeze (ideally overnight).

Mango mousse and second assembly steps: gelatin added to mango puree, cream whipped to soft peaks, puree folded into the cream, mousse poured into the yule log mold, coconut–mango insert placed in the center, then the dacquoise added on top before freezing.

Final Glazing and Finishing (Mirror Glaze Temperature + Clean Setup)

Reheat the glaze to 37°C to liquefy it, then let it cool back down to 35°C for a smooth, even coating.
Unmold the yule log while it is fully frozen (this is key for a flawless finish).
Place it on a wire rack set over a tray or dish lined with cling film to catch and reuse the glaze.
Pour the glaze at 35°C in one steady stream, covering the log completely.
For an extra-clean finish: collect the glaze, strain it through a fine sieve, then glaze again if needed.
Transfer the log to the refrigerator and keep it chilled until serving.

Yellow mirror glaze being poured over a fully frozen mango coconut yule log set on a rack over a tray, creating a smooth, glossy, even finish.

Defrosting, Storage, and Food Safety (Mango Coconut Yule Log)

– Defrosting (in the fridge): Place the still-frozen yule log in the refrigerator for 6–10 hours, depending on its size, for a perfect texture without weeping.

– Refrigerator storage: Keep it for up to 48 hours after glazing, covered with cling film or stored in an airtight container to prevent it from absorbing fridge odors.

– Freezer storage: Freeze for 3–4 weeks max, very well wrapped (cling film + a box) to limit freezer burn and protect the glaze.

– Transport: Always transport it cold, ideally in an insulated bag with ice packs, and refrigerate as soon as you arrive.

Mango coconut yule log with a glossy yellow mirror glaze, decorated with white chocolate lace and set on a silver tray over shredded coconut, styled in a festive scene (pinecones, red berries, greenery).

Common Problems and Quick Fixes (Mango Coconut Yule Log)

– Glaze with bubbles: too much air was blended in → keep the immersion blender fully submerged, blend without lifting, strain through a fine sieve, and let the glaze rest before using.

– Glaze too thick: the temperature is too low → warm it gently and use it at around 35°C so it flows smoothly.

– Glaze looks see-through or runs off: it’s too warm or the ratios are off → glaze at 35°C and weigh gelatin + glucose accurately.

– Insert sinks during assembly: the mousse is too soft or the insert isn’t firm enough → use an insert that’s fully frozen and make sure the mango base is cool before folding in whipped cream.

– Dacquoise cracks: it’s overbaked or too dry → watch the bake, cool completely, then wrap well to keep it soft.

Slice of mango coconut yule log with yellow mirror glaze, a mango insert in the center, coconut mousse and a dacquoise base, served on a plate with a little shredded coconut.

FAQ (Helpful Substitutions and Make-Ahead Tips)

– Can I replace the apple juice? Yes, use water, a mild orange juice, or a slightly looser mango purée (just adjust the sugar to taste).

– Is glucose syrup necessary? It helps stabilize the mirror glaze and keeps it glossy. If you can’t find it, baking glucose syrup is best; honey or invert sugar can work in a pinch (the texture may vary slightly).

– Do I have to use white chocolate in the coconut crémeux? No, it’s optional. That said, it adds a rounder flavor and helps the crémeux set more firmly.

– Can I use frozen mango? Absolutely, it’s convenient, consistent in flavor, and works perfectly for inserts and mousses.

– Can I make the yule log ahead and keep it for 1 month? Yes. Assemble the log without glazing, freeze until very firm, unmold, then wrap tightly in cling film (ideally double wrap, or film + a box). Freeze for up to 1 month. On serving day, glaze it straight from frozen, then defrost in the fridge.