This post goes alongside my previous one of the Daring Baker's Challenge: Biscuit Joconde Imprimé/Entrement. As I said before, I used a mango mousse and mirror as my entrement for the joconde, and it turned out beautifully. Tasted good, too, I heard.
The mirror is definitely optional, but if you plan on using this mousse in some sort of layer spongecake dessert, it's a very pretty finishing touch. I'll give you the recipe for both, both of which are relatively simple.
It looks so creamy, and the color is beautiful. It sets extremely well too. Plus, I got to use some mango puree my mom whipped up from fresh mangoes over the summer [which she so generously gave me to stick in the freezer for such uses as this]. Once I can get my hands on some halal gelatin, I'll replicate it at home.
I was a bit worried about the mirror, but it also turned out absolutely perfectly. Definitely a good choice. I think I'll retry this in a smaller size and without the joconde lining around the cake in future. Maybe with a coconut spongecake base. Or chocolate. I've heard chocolate and mango is a rather daring combination...