{"id":131364,"date":"2025-12-30T14:37:28","date_gmt":"2025-12-30T14:37:28","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=131364"},"modified":"2025-12-30T14:40:27","modified_gmt":"2025-12-30T14:40:27","slug":"mango-coconut-yule-log-with-mirror-glaze","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-mango-coconut-yule-log-with-mirror-glaze.html","title":{"rendered":"Mango Coconut Yule Log with Mirror Glaze"},"content":{"rendered":"\n<p>This mango coconut yule log combines a silky coconut mousse, mango insert, soft coconut dacquoise, and a glossy mirror glaze.<\/p>\n\n\n\n<p>With smart preparation and easy steps, you\u2019ll get a bakery-perfect, tropical dessert at home.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-6.jpg\" alt=\"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.\" class=\"wp-image-131335\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-6.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-6-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-6-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-6-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Easy Mango Coconut Yule Log Entremet Recipe: Mango Mousse, Coconut Cr\u00e9meux &amp; Glossy Mirror Glaze<\/h2>\n\n\n\n<p>This tropical yule log is elegant yet surprisingly easy when you plan ahead.<\/p>\n\n\n\n<p>From the first bite, you get a beautiful contrast of <strong>smooth coconut<\/strong> and <strong>bright, tangy mango<\/strong>, with layered textures: a fruity mango insert, airy coconut dacquoise, silky coconut cr\u00e9meux, and a light mango mousse.<\/p>\n\n\n\n<p>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 cr\u00e9meux around the insert and return it to the freezer.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>The following day, I warm the glaze, cool it to <strong>35\u00b0C<\/strong>, and pour it over the frozen log for a glossy, professional finish.<\/p>\n\n\n\n<p>After <strong>6\u20138 hours<\/strong> in the fridge, it\u2019s ready to slice and serve. You can swap mango for passion fruit, pineapple, or peach.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-2-1024x683.jpg\" alt=\"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.\" class=\"wp-image-131336\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-2-1024x683.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-2-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-2.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Equipment and Molds (for a clean, professional finish)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1 yule log mold<\/strong> (mine measures : <strong>25 x 8 x 6.7 cm<\/strong>)<\/li>\n\n\n\n<li><strong>1 small insert mold<\/strong> with <strong>two cavities<\/strong> (one small, one medium)<\/li>\n\n\n\n<li><strong>Kitchen thermometer<\/strong> (very helpful for getting the mirror glaze temperature right)<\/li>\n\n\n\n<li><strong>Hand blender \/ immersion blender<\/strong> (for a perfectly smooth glaze and mango pur\u00e9e)<\/li>\n\n\n\n<li><strong>Piping bag<\/strong> (optional, but handy for shaping the dacquoise neatly)<\/li>\n\n\n\n<li><strong>Rubber spatula<\/strong>, <strong>whisk<\/strong>, <strong>fine sieve<\/strong>, and <strong>cling film \/ plastic wrap<\/strong><\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco.jpg\" alt=\"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).\" class=\"wp-image-131337\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Day Timeline (quick, stress-free plan)<\/h2>\n\n\n\n<p><strong>&#8211; Day 1<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Make the <strong>mango insert<\/strong> \u2192 freeze.<\/li>\n\n\n\n<li>While it sets: bake the <strong>coconut dacquoise<\/strong> \u2192 let it cool completely.<\/li>\n\n\n\n<li>Make the <strong>coconut cr\u00e9meux<\/strong> + <strong>first assembly<\/strong> (cr\u00e9meux + insert) \u2192 freeze.<\/li>\n\n\n\n<li>Prepare the <strong>mirror glaze<\/strong> \u2192 press cling film onto the surface \u2192 chill <strong>overnight<\/strong> in the fridge.<\/li>\n\n\n\n<li>Make the <strong>mango mousse<\/strong> + <strong>second assembly<\/strong> (mousse + insert + dacquoise) \u2192 freeze <strong>overnight<\/strong> (or at least <strong>8\u201312 hours<\/strong>).<\/li>\n<\/ul>\n\n\n\n<p>&#8211; <strong>Day 2<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Glaze<\/strong> the frozen log, then <strong>defrost in the fridge<\/strong> before serving.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-3.jpg\" alt=\"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.\" class=\"wp-image-131338\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-3.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-3-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-3-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-3-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for the Mango Coconut Yule Log<\/h2>\n\n\n\n<p>Here\u2019s what you\u2019ll need for each layer. Use a <strong>25 x 8 x 6.7 cm mold<\/strong> for perfect portions (10\u201312 slices).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Mango Insert<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>170 g mango (fresh or frozen)<\/li>\n\n\n\n<li>50 ml apple juice<\/li>\n\n\n\n<li>20 g sugar<\/li>\n\n\n\n<li>6 g gelatin<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Coconut Cr\u00e9meux<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 ml coconut milk<\/li>\n\n\n\n<li>100 ml heavy cream<\/li>\n\n\n\n<li>30 g light brown sugar<\/li>\n\n\n\n<li>35 g white chocolate (optional for richness)<\/li>\n\n\n\n<li>3 g gelatin (about 1\u00bd sheets)<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/ingredient-cremeux-coco-768x1024.jpg\" alt=\"Coconut cr\u00e9meux ingredients on the countertop: white chocolate pieces, sugar, canned coconut milk, whipping cream, and gelatin soaking in a bowl, ready to use.\" class=\"wp-image-131339\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/ingredient-cremeux-coco-768x1024.jpg 768w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/ingredient-cremeux-coco-225x300.jpg 225w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/ingredient-cremeux-coco-1152x1536.jpg 1152w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/ingredient-cremeux-coco.jpg 1200w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Mango Mousse<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g mango<\/li>\n\n\n\n<li>50 ml apple juice<\/li>\n\n\n\n<li>50 g sugar (adjust to taste)<\/li>\n\n\n\n<li>8 g gelatin<\/li>\n\n\n\n<li>200 ml heavy cream (cold, for whipping)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Coconut Dacquoise<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>70 g icing sugar<\/li>\n\n\n\n<li>50 g shredded coconut<\/li>\n\n\n\n<li>50 g almond flour<\/li>\n\n\n\n<li>2 egg whites<\/li>\n\n\n\n<li>20 g caster sugar<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Mirror Glaze<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>75 g water<\/li>\n\n\n\n<li>10 g gelatin<\/li>\n\n\n\n<li>150 g sugar<\/li>\n\n\n\n<li>150 g glucose syrup<\/li>\n\n\n\n<li>150 g white chocolate<\/li>\n\n\n\n<li>100 g sweetened condensed milk<\/li>\n\n\n\n<li>Yellow food coloring<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/ingredients-glacage-miroir.jpg\" alt=\"Mirror glaze ingredients on the countertop: sugar, liquid glucose, white chocolate, sweetened condensed milk, gelatin, yellow food coloring, and water, ready to make a glossy glaze.\" class=\"wp-image-131340\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/ingredients-glacage-miroir.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/ingredients-glacage-miroir-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/ingredients-glacage-miroir-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/ingredients-glacage-miroir-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Step-by-Step Mango Coconut Yule Log Assembly (Mango Insert, Coconut Mousse &amp; Mirror Glaze)<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Mango Insert (sets fast, easy to unmold)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Soak the <strong>gelatin<\/strong> in cold water.<\/li>\n\n\n\n<li>Cut the <strong>mango<\/strong> (or use frozen) and add the <strong>apple juice<\/strong>, then warm gently.<\/li>\n\n\n\n<li>Blend into a smooth pur\u00e9e (or slightly chunky if you prefer).<\/li>\n\n\n\n<li>Return to low heat to warm the pur\u00e9e.<\/li>\n\n\n\n<li>Off the heat, squeeze out the gelatin and whisk it into the hot pur\u00e9e until fully dissolved.<\/li>\n\n\n\n<li>Pour into the <strong>small insert mold<\/strong>, let it cool slightly, then <strong>freeze until solid<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p><strong>Tip:<\/strong> the insert must be <strong>very firm<\/strong> (several hours frozen) so it won\u2019t break during assembly.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-dacquoise-mango-1024x1024.jpg\" alt=\"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.\" class=\"wp-image-131341\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-dacquoise-mango-1024x1024.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-dacquoise-mango-300x300.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-dacquoise-mango-150x150.jpg 150w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-dacquoise-mango.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">Coconut Dacquoise (soft, clean slicing)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mix <strong>shredded coconut + almond flour + icing sugar<\/strong> (pulse briefly if the coconut is coarse).<\/li>\n\n\n\n<li>Whip the <strong>egg whites<\/strong> to stiff peaks, then add the <strong>caster sugar<\/strong> at the end to stabilize.<\/li>\n\n\n\n<li>Gently fold in the dry mixture with a spatula.<\/li>\n\n\n\n<li>Pipe or spread into a rectangle slightly larger than your mold.<\/li>\n\n\n\n<li>Bake <strong>20 minutes at 180\u00b0C<\/strong> (preheated oven), then cool completely.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-de-la-dacquoise-noix-de-coco-1024x683.jpg\" alt=\"Coconut dacquoise steps: egg whites whipped to stiff peaks, coconut\u2013almond\u2013icing sugar mixture folded in, batter piped into a rectangle on parchment, then the dacquoise baked until lightly golden and cooled on a rack.\" class=\"wp-image-131342\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-de-la-dacquoise-noix-de-coco-1024x683.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-de-la-dacquoise-noix-de-coco-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-de-la-dacquoise-noix-de-coco.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">Coconut Cr\u00e9meux (silky and stable)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Soak the <strong>gelatin<\/strong> in cold water for <strong>10 minutes<\/strong>.<\/li>\n\n\n\n<li>Heat <strong>coconut milk + sugar<\/strong> until the sugar dissolves, then remove from the heat.<\/li>\n\n\n\n<li>Stir in the squeezed gelatin until melted.<\/li>\n\n\n\n<li>Pour over <strong>white chocolate<\/strong> (if using) and emulsify; let cool until just lukewarm.<\/li>\n\n\n\n<li>Whip the cream to <strong>soft peaks<\/strong>, then fold it into the cooled coconut mixture (it must not be hot).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">First Assembly (insert mold \/ medium cavity)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Unmold the <strong>frozen mango insert<\/strong>.<\/li>\n\n\n\n<li>Pour <strong>half<\/strong> of the coconut cr\u00e9meux into the <strong>medium insert mold<\/strong>.<\/li>\n\n\n\n<li>Place the mango insert on top, then cover with the remaining cr\u00e9meux.<\/li>\n\n\n\n<li>Freeze until completely set.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-du-cremeux-coco-1024x683.jpg\" alt=\"Coconut cr\u00e9meux 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.\" class=\"wp-image-131343\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-du-cremeux-coco-1024x683.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-du-cremeux-coco-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-du-cremeux-coco.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Mirror Glaze (smooth, bubble-free, at the right temperature)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Soak the <strong>gelatin<\/strong> for <strong>10 minutes<\/strong>.<\/li>\n\n\n\n<li>Heat <strong>water + glucose + sugar<\/strong> to <strong>103\u00b0C<\/strong>.<\/li>\n\n\n\n<li>Pour over the <strong>sweetened condensed milk<\/strong>, add squeezed gelatin, and stir to dissolve.<\/li>\n\n\n\n<li>Pour onto the <strong>white chocolate<\/strong> and add the <strong>coloring<\/strong>.<\/li>\n\n\n\n<li>Once the chocolate melts, blend with an immersion blender, keeping the blade <strong>fully submerged<\/strong> to avoid bubbles.<\/li>\n\n\n\n<li>Transfer to a container, press cling film onto the surface, and chill <strong>overnight<\/strong>.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Mango Mousse (light and stable)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Soak the <strong>gelatin<\/strong> in cold water.<\/li>\n\n\n\n<li>Blend <strong>mango + apple juice<\/strong> (smooth or slightly chunky).<\/li>\n\n\n\n<li>Warm part of the pur\u00e9e with a little sugar, taste, and adjust sweetness.<\/li>\n\n\n\n<li>Off the heat, add squeezed gelatin and mix well.<\/li>\n\n\n\n<li>Let the mixture <strong>cool completely<\/strong> (very important).<\/li>\n\n\n\n<li>Whip the cold cream, then fold it into the gelled mango pur\u00e9e in a few additions.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Second Assembly (25 x 8 x 6.7 cm yule log mold)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Unmold the <strong>frozen coconut\/mango insert<\/strong>.<\/li>\n\n\n\n<li>Trim the dacquoise to fit the mold.<\/li>\n\n\n\n<li>Pour <strong>half<\/strong> of the mango mousse into the mold.<\/li>\n\n\n\n<li>Add the insert and press gently to remove air pockets.<\/li>\n\n\n\n<li>Cover with the remaining mousse.<\/li>\n\n\n\n<li>Place the dacquoise on top and press lightly so it sticks.<\/li>\n\n\n\n<li>Wrap and freeze (ideally <strong>overnight<\/strong>).<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-mousse-mango-1024x683.jpg\" alt=\"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\u2013mango insert placed in the center, then the dacquoise added on top before freezing.\" class=\"wp-image-131345\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-mousse-mango-1024x683.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-mousse-mango-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/preparation-mousse-mango.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">Final Glazing and Finishing (Mirror Glaze Temperature + Clean Setup)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Reheat the glaze to 37\u00b0C<\/strong> to liquefy it, then let it cool back down to <strong>35\u00b0C<\/strong> for a smooth, even coating.<\/li>\n\n\n\n<li><strong>Unmold the yule log while it is fully frozen<\/strong> (this is key for a flawless finish).<\/li>\n\n\n\n<li>Place it on a <strong>wire rack<\/strong> set over a tray or dish <strong>lined with cling film<\/strong> to catch and reuse the glaze.<\/li>\n\n\n\n<li><strong>Pour the glaze at 35\u00b0C<\/strong> in one steady stream, covering the log completely.<\/li>\n\n\n\n<li>For an extra-clean finish: <strong>collect the glaze<\/strong>, <strong>strain it through a fine sieve<\/strong>, then <strong>glaze again<\/strong> if needed.<\/li>\n\n\n\n<li>Transfer the log to the <strong>refrigerator<\/strong> and keep it chilled until serving.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/comment-glacer-la-buche-mangue.jpg\" alt=\"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.\" class=\"wp-image-131344\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/comment-glacer-la-buche-mangue.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/comment-glacer-la-buche-mangue-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/comment-glacer-la-buche-mangue-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/comment-glacer-la-buche-mangue-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Defrosting, Storage, and Food Safety (Mango Coconut Yule Log)<\/h2>\n\n\n\n<p><strong>&#8211; Defrosting (in the fridge):<\/strong> Place the still-frozen yule log in the refrigerator for <strong>6\u201310 hours<\/strong>, depending on its size, for a perfect texture without weeping.<\/p>\n\n\n\n<p><strong>&#8211; Refrigerator storage:<\/strong> Keep it for up to <strong>48 hours after glazing<\/strong>, covered with cling film or stored in an airtight container to prevent it from absorbing fridge odors.<\/p>\n\n\n\n<p><strong>&#8211; Freezer storage:<\/strong> Freeze for <strong>3\u20134 weeks max<\/strong>, very well wrapped (<strong>cling film + a box<\/strong>) to limit freezer burn and protect the glaze.<\/p>\n\n\n\n<p><strong>&#8211; Transport:<\/strong> Always transport it <strong>cold<\/strong>, ideally in an insulated bag with ice packs, and refrigerate as soon as you arrive.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-1-1024x683.jpg\" alt=\"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).\" class=\"wp-image-131346\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-1-1024x683.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-1-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-1.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Common Problems and Quick Fixes (Mango Coconut Yule Log)<\/h2>\n\n\n\n<p>&#8211; <strong>Glaze with bubbles:<\/strong> too much air was blended in \u2192 keep the immersion blender <strong>fully submerged<\/strong>, blend without lifting, <strong>strain through a fine sieve<\/strong>, and let the glaze <strong>rest<\/strong> before using.<\/p>\n\n\n\n<p>&#8211; <strong>Glaze too thick:<\/strong> the temperature is too low \u2192 warm it <strong>gently<\/strong> and use it at around <strong>35\u00b0C<\/strong> so it flows smoothly.<\/p>\n\n\n\n<p>&#8211; <strong>Glaze looks see-through or runs off:<\/strong> it\u2019s too warm or the ratios are off \u2192 glaze at <strong>35\u00b0C<\/strong> and weigh <strong>gelatin + glucose<\/strong> accurately.<\/p>\n\n\n\n<p>&#8211; <strong>Insert sinks during assembly:<\/strong> the mousse is too soft or the insert isn\u2019t firm enough \u2192 use an insert that\u2019s <strong>fully frozen<\/strong> and make sure the mango base is <strong>cool<\/strong> before folding in whipped cream.<\/p>\n\n\n\n<p>&#8211; <strong>Dacquoise cracks:<\/strong> it\u2019s overbaked or too dry \u2192 watch the bake, cool completely, then <strong>wrap well<\/strong> to keep it soft.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-5.jpg\" alt=\"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.\" class=\"wp-image-131347\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-5.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-5-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-5-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2025\/12\/buche-mangue-coco-5-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">FAQ (Helpful Substitutions and Make-Ahead Tips)<\/h2>\n\n\n\n<p><strong>&#8211; Can I replace the apple juice?<\/strong> Yes, use water, a mild orange juice, or a slightly looser mango pur\u00e9e (just adjust the sugar to taste).<\/p>\n\n\n\n<p><strong>&#8211; Is glucose syrup necessary?<\/strong> It helps stabilize the mirror glaze and keeps it glossy. If you can\u2019t find it, baking glucose syrup is best; honey or invert sugar can work in a pinch (the texture may vary slightly).<\/p>\n\n\n\n<p><strong>&#8211; Do I have to use white chocolate in the coconut cr\u00e9meux?<\/strong> No, it\u2019s optional. That said, it adds a rounder flavor and helps the cr\u00e9meux set more firmly.<\/p>\n\n\n\n<p><strong>&#8211; Can I use frozen mango?<\/strong> Absolutely, it\u2019s convenient, consistent in flavor, and works perfectly for inserts and mousses.<\/p>\n\n\n\n<p><strong>&#8211; Can I make the yule log ahead and keep it for 1 month?<\/strong> Yes. Assemble the log <strong>without glazing<\/strong>, freeze until very firm, unmold, then wrap tightly in cling film (ideally double wrap, or film + a box). Freeze for up to <strong>1 month<\/strong>. On serving day, glaze it straight from frozen, then defrost in the fridge.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Other Desserts to try<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-strawberry-entremet-with-mirror-glaze.html\">Strawberry Entremet with Mirror Glaze<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-blueberry-charlotte-a-fresh-and-elegant-birthday-dessert.html\">Blueberry Charlotte<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-triple-chocolate-mousse-cake.html\">Triple Chocolate Mousse Cake<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a 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data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">25 hours 50 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"12\">12<\/span> servings <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-mango-coconut-yule-log-with-mirror-glaze.html\/print\/131369\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>This mango coconut yule log combines a silky coconut mousse, mango insert, soft coconut dacquoise, and a glossy mirror glaze.\u00a0With smart preparation and easy steps, you\u2019ll get a bakery-perfect, tropical dessert at home.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<h4><strong>Mango insert<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90a5\" id=\"ingredient_checkbox_6a09ad80b90a5\" aria-label=\"170 g mango (fresh or frozen)\"><label for=\"ingredient_checkbox_6a09ad80b90a5\"><\/label><\/span><span data-amount=\"170\" data-unit=\"g\">170 g<\/span> mango (fresh or frozen)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90ad\" id=\"ingredient_checkbox_6a09ad80b90ad\" aria-label=\"50 ml apple juice\"><label for=\"ingredient_checkbox_6a09ad80b90ad\"><\/label><\/span><span data-amount=\"50\">50<\/span> ml apple juice<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90b1\" id=\"ingredient_checkbox_6a09ad80b90b1\" aria-label=\"20 g sugar\"><label for=\"ingredient_checkbox_6a09ad80b90b1\"><\/label><\/span><span data-amount=\"20\" data-unit=\"g\">20 g<\/span> sugar<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90b5\" id=\"ingredient_checkbox_6a09ad80b90b5\" aria-label=\"6 g gelatin\"><label for=\"ingredient_checkbox_6a09ad80b90b5\"><\/label><\/span><span data-amount=\"6\" data-unit=\"g\">6 g<\/span> gelatin<\/li>\n<\/ul>\n<h4><strong>Coconut cr\u00e9meux (creamy insert)<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90b8\" id=\"ingredient_checkbox_6a09ad80b90b8\" aria-label=\"100 ml coconut milk\"><label for=\"ingredient_checkbox_6a09ad80b90b8\"><\/label><\/span><span data-amount=\"100\">100<\/span> ml coconut milk<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90bd\" id=\"ingredient_checkbox_6a09ad80b90bd\" aria-label=\"100 ml heavy cream (very cold for whipping, see below)\"><label for=\"ingredient_checkbox_6a09ad80b90bd\"><\/label><\/span><span data-amount=\"100\">100<\/span> ml heavy cream (very cold for whipping, see below)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90c1\" id=\"ingredient_checkbox_6a09ad80b90c1\" aria-label=\"30 g light brown sugar (or white sugar)\"><label for=\"ingredient_checkbox_6a09ad80b90c1\"><\/label><\/span><span data-amount=\"30\" data-unit=\"g\">30 g<\/span> light brown sugar (or white sugar)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90c5\" id=\"ingredient_checkbox_6a09ad80b90c5\" aria-label=\"35 g couverture white chocolate (optional, but adds richness)\"><label for=\"ingredient_checkbox_6a09ad80b90c5\"><\/label><\/span><span data-amount=\"35\" data-unit=\"g\">35 g<\/span> couverture white chocolate (optional, but adds richness)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90c9\" id=\"ingredient_checkbox_6a09ad80b90c9\" aria-label=\"3 g gelatin (\u2248 1.5 sheets)\"><label for=\"ingredient_checkbox_6a09ad80b90c9\"><\/label><\/span><span data-amount=\"3\" data-unit=\"g\">3 g<\/span> gelatin (\u2248 <span data-amount=\"1.5\">1.5<\/span> sheets)<\/li>\n<\/ul>\n<h4><strong>Mango mousse<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90cd\" id=\"ingredient_checkbox_6a09ad80b90cd\" aria-label=\"250 g mango\"><label for=\"ingredient_checkbox_6a09ad80b90cd\"><\/label><\/span><span data-amount=\"250\" data-unit=\"g\">250 g<\/span> mango<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90d0\" id=\"ingredient_checkbox_6a09ad80b90d0\" aria-label=\"50 ml apple juice\"><label for=\"ingredient_checkbox_6a09ad80b90d0\"><\/label><\/span><span data-amount=\"50\">50<\/span> ml apple juice<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90d5\" id=\"ingredient_checkbox_6a09ad80b90d5\" aria-label=\"50 g sugar (adjust depending on the fruit\u2019s sweetness\/acidity)\"><label for=\"ingredient_checkbox_6a09ad80b90d5\"><\/label><\/span><span data-amount=\"50\" data-unit=\"g\">50 g<\/span> sugar (adjust depending on the fruit\u2019s sweetness\/acidity)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90d9\" id=\"ingredient_checkbox_6a09ad80b90d9\" aria-label=\"8 g gelatin\"><label for=\"ingredient_checkbox_6a09ad80b90d9\"><\/label><\/span><span data-amount=\"8\" data-unit=\"g\">8 g<\/span> gelatin<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90dd\" id=\"ingredient_checkbox_6a09ad80b90dd\" aria-label=\"Very cold heavy cream to whip (use your usual amount, or 200\u2013250 ml for a lighter, airier mousse)\"><label for=\"ingredient_checkbox_6a09ad80b90dd\"><\/label><\/span>Very cold heavy cream to whip (use your usual amount, or 200\u2013250 ml for a lighter, airier mousse)<\/li>\n<\/ul>\n<h4><strong>Coconut dacquoise<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90e0\" id=\"ingredient_checkbox_6a09ad80b90e0\" aria-label=\"70 g icing sugar\"><label for=\"ingredient_checkbox_6a09ad80b90e0\"><\/label><\/span><span data-amount=\"70\" data-unit=\"g\">70 g<\/span> icing sugar<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90e4\" id=\"ingredient_checkbox_6a09ad80b90e4\" aria-label=\"50 g shredded coconut\"><label for=\"ingredient_checkbox_6a09ad80b90e4\"><\/label><\/span><span data-amount=\"50\" data-unit=\"g\">50 g<\/span> shredded coconut<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90e7\" id=\"ingredient_checkbox_6a09ad80b90e7\" aria-label=\"50 g almond flour\"><label for=\"ingredient_checkbox_6a09ad80b90e7\"><\/label><\/span><span data-amount=\"50\" data-unit=\"g\">50 g<\/span> almond flour<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90eb\" id=\"ingredient_checkbox_6a09ad80b90eb\" aria-label=\"2 egg whites\"><label for=\"ingredient_checkbox_6a09ad80b90eb\"><\/label><\/span><span data-amount=\"2\">2<\/span> egg whites<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90ee\" id=\"ingredient_checkbox_6a09ad80b90ee\" aria-label=\"20 g caster sugar\"><label for=\"ingredient_checkbox_6a09ad80b90ee\"><\/label><\/span><span data-amount=\"20\" data-unit=\"g\">20 g<\/span> caster sugar<\/li>\n<\/ul>\n<h4><strong>Mirror glaze<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90f1\" id=\"ingredient_checkbox_6a09ad80b90f1\" aria-label=\"75 g water\"><label for=\"ingredient_checkbox_6a09ad80b90f1\"><\/label><\/span><span data-amount=\"75\" data-unit=\"g\">75 g<\/span> water<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90f4\" id=\"ingredient_checkbox_6a09ad80b90f4\" aria-label=\"10 g gelatin\"><label for=\"ingredient_checkbox_6a09ad80b90f4\"><\/label><\/span><span data-amount=\"10\" data-unit=\"g\">10 g<\/span> gelatin<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90f8\" id=\"ingredient_checkbox_6a09ad80b90f8\" aria-label=\"150 g sugar\"><label for=\"ingredient_checkbox_6a09ad80b90f8\"><\/label><\/span><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> sugar<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90fb\" id=\"ingredient_checkbox_6a09ad80b90fb\" aria-label=\"150 g glucose syrup\"><label for=\"ingredient_checkbox_6a09ad80b90fb\"><\/label><\/span><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> glucose syrup<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a09ad80b90fe\" id=\"ingredient_checkbox_6a09ad80b90fe\" aria-label=\"150 g white chocolate\"><label for=\"ingredient_checkbox_6a09ad80b90fe\"><\/label><\/span><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> white chocolate<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_6a09ad80b95b1_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_6a09ad80b95b1_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h4 data-pm-slice=\"0 0 []\">Mango Insert (sets fast, easy to unmold)<\/h4>\n<ol>\n<li id=\"instruction-step-1\">Soak the <strong>gelatin<\/strong> in cold water.<\/li>\n<li id=\"instruction-step-2\">Cut the <strong>mango<\/strong> (or use frozen) and add the <strong>apple juice<\/strong>, then warm gently.<\/li>\n<li id=\"instruction-step-3\">Blend into a smooth pur\u00e9e (or slightly chunky if you prefer).<\/li>\n<li id=\"instruction-step-4\">Return to low heat to warm the pur\u00e9e.<\/li>\n<li id=\"instruction-step-5\">Off the heat, squeeze out the gelatin and whisk it into the hot pur\u00e9e until fully dissolved.<\/li>\n<li id=\"instruction-step-6\">Pour into the <strong>small insert mold<\/strong>, let it cool slightly, then <strong>freeze until solid<\/strong>.<\/li>\n<li id=\"instruction-step-7\"><strong>Tip:<\/strong> the insert must be <strong>very firm<\/strong> (several hours frozen) so it won\u2019t break during assembly.<\/li>\n<\/ol>\n<h4>Coconut Dacquoise (soft, clean slicing)<\/h4>\n<ol>\n<li id=\"instruction-step-8\">Mix <strong>shredded coconut + almond flour + icing sugar<\/strong> (pulse briefly if the coconut is coarse).<\/li>\n<li id=\"instruction-step-9\">Whip the <strong>egg whites<\/strong> to stiff peaks, then add the <strong>caster sugar<\/strong> at the end to stabilize.<\/li>\n<li id=\"instruction-step-10\">Gently fold in the dry mixture with a spatula.<\/li>\n<li id=\"instruction-step-11\">Pipe or spread into a rectangle slightly larger than your mold.<\/li>\n<li id=\"instruction-step-12\">Bake <strong>20 minutes at 180\u00b0C<\/strong> (preheated oven), then cool completely.<\/li>\n<\/ol>\n<h4>Coconut Cr\u00e9meux (silky and stable)<\/h4>\n<ol>\n<li id=\"instruction-step-13\">Soak the <strong>gelatin<\/strong> in cold water for <strong>10 minutes<\/strong>.<\/li>\n<li id=\"instruction-step-14\">Heat <strong>coconut milk + sugar<\/strong> until the sugar dissolves, then remove from the heat.<\/li>\n<li id=\"instruction-step-15\">Stir in the squeezed gelatin until melted.<\/li>\n<li id=\"instruction-step-16\">Pour over <strong>white chocolate<\/strong> (if using) and emulsify; let cool until just lukewarm.<\/li>\n<li id=\"instruction-step-17\">Whip the cream to <strong>soft peaks<\/strong>, then fold it into the cooled coconut mixture (it must not be hot).<\/li>\n<\/ol>\n<h4>First Assembly (insert mold \/ medium cavity)<\/h4>\n<ol>\n<li id=\"instruction-step-18\">Unmold the <strong>frozen mango insert<\/strong>.<\/li>\n<li id=\"instruction-step-19\">Pour <strong>half<\/strong> of the coconut cr\u00e9meux into the <strong>medium insert mold<\/strong>.<\/li>\n<li id=\"instruction-step-20\">Place the mango insert on top, then cover with the remaining cr\u00e9meux.<\/li>\n<li id=\"instruction-step-21\">Freeze until completely set.<\/li>\n<\/ol>\n<h4>Mirror Glaze (smooth, bubble-free, at the right temperature)<\/h4>\n<ol>\n<li id=\"instruction-step-22\">Soak the <strong>gelatin<\/strong> for <strong>10 minutes<\/strong>.<\/li>\n<li id=\"instruction-step-23\">Heat <strong>water + glucose + sugar<\/strong> to <strong>103\u00b0C<\/strong>.<\/li>\n<li id=\"instruction-step-24\">Pour over the <strong>sweetened condensed milk<\/strong>, add squeezed gelatin, and stir to dissolve.<\/li>\n<li id=\"instruction-step-25\">Pour onto the <strong>white chocolate<\/strong> and add the <strong>coloring<\/strong>.<\/li>\n<li id=\"instruction-step-26\">Once the chocolate melts, blend with an immersion blender, keeping the blade <strong>fully submerged<\/strong> to avoid bubbles.<\/li>\n<li id=\"instruction-step-27\">Transfer to a container, press cling film onto the surface, and chill <strong>overnight<\/strong>.<\/li>\n<\/ol>\n<h4>Mango Mousse (light and stable)<\/h4>\n<ol>\n<li id=\"instruction-step-28\">Soak the <strong>gelatin<\/strong> in cold water.<\/li>\n<li id=\"instruction-step-29\">Blend <strong>mango + apple juice<\/strong> (smooth or slightly chunky).<\/li>\n<li id=\"instruction-step-30\">Warm part of the pur\u00e9e with a little sugar, taste, and adjust sweetness.<\/li>\n<li id=\"instruction-step-31\">Off the heat, add squeezed gelatin and mix well.<\/li>\n<li id=\"instruction-step-32\">Let the mixture <strong>cool completely<\/strong> (very important).<\/li>\n<li id=\"instruction-step-33\">Whip the cold cream, then fold it into the gelled mango pur\u00e9e in a few additions.<\/li>\n<\/ol>\n<h4>Second Assembly (25 x 8 x 6.7 cm yule log mold)<\/h4>\n<ol>\n<li id=\"instruction-step-34\">Unmold the <strong>frozen coconut\/mango insert<\/strong>.<\/li>\n<li id=\"instruction-step-35\">Trim the dacquoise to fit the mold.<\/li>\n<li id=\"instruction-step-36\">Pour <strong>half<\/strong> of the mango mousse into the mold.<\/li>\n<li id=\"instruction-step-37\">Add the insert and press gently to remove air pockets.<\/li>\n<li id=\"instruction-step-38\">Cover with the remaining mousse.<\/li>\n<li id=\"instruction-step-39\">Place the dacquoise on top and press lightly so it sticks.<\/li>\n<li id=\"instruction-step-40\">Wrap and freeze (ideally <strong>overnight<\/strong>).<\/li>\n<\/ol>\n<h4>Final Glazing and Finishing (Mirror Glaze Temperature + Clean Setup)<\/h4>\n<ol>\n<li id=\"instruction-step-41\"><strong>Reheat the glaze to 37\u00b0C<\/strong> to liquefy it, then let it cool back down to <strong>35\u00b0C<\/strong> for a smooth, even coating.<\/li>\n<li id=\"instruction-step-42\"><strong>Unmold the yule log while it is fully frozen<\/strong> (this is key for a flawless finish).<\/li>\n<li id=\"instruction-step-43\">Place it on a <strong>wire rack<\/strong> set over a tray or dish <strong>lined with cling film<\/strong> to catch and reuse the glaze.<\/li>\n<li id=\"instruction-step-44\"><strong>Pour the glaze at 35\u00b0C<\/strong> in one steady stream, covering the log completely.<\/li>\n<li id=\"instruction-step-45\">For an extra-clean finish: <strong>collect the glaze<\/strong>, <strong>strain it through a fine sieve<\/strong>, then <strong>glaze again<\/strong> if needed.<\/li>\n<li id=\"instruction-step-46\">Transfer the log to the <strong>refrigerator<\/strong> and keep it chilled until serving.<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">1 hour 30 min<\/span><\/li><li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Resting \/ chilling:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">24 hours<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">20 min<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">desserts<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 serving<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">440 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>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\u2019ll get a bakery-perfect, tropical dessert at home. Easy Mango Coconut Yule Log Entremet Recipe: Mango Mousse, Coconut Cr\u00e9meux &amp; Glossy Mirror Glaze This tropical yule log is elegant&#8230;<\/p>\n","protected":false},"author":2,"featured_media":131363,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13500,13329],"tags":[],"class_list":["post-131364","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bavarois-mousse-charlottes","category-birthdays-celebrations-and-layer-cakes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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