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Tropical Holiday Treat

Featured in Sweet bites of pure joy.

This elegant creation combines smooth vanilla mousse, a vibrant mango-passion filling, and a crunchy almond layer. A tropical-inspired pastry for refined tastes.
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alicia in the kitchen
Updated on Mon, 31 Mar 2025 12:43:13 GMT
Frozen dessert layered with mango, almonds, and mango syrup on an elegant serving plate. Pin it
Frozen dessert layered with mango, almonds, and mango syrup on an elegant serving plate. | tasteofsavor.com

I'm so happy to share this gorgeous Mango Passion Vanilla Christmas Log with you, a twist on Jonathan Mougel's amazing creation. As someone who's crazy about baking, this has totally won my heart - it brings sunny, tropical vibes to our holiday table. It's such a refreshing change from the traditional Christmas desserts we're used to.

A dessert that takes you places

I wanted to create something truly special with this log. The vanilla mousse feels like silk on your tongue, while the almond crunch layer gives that irresistible snap. My favorite part? The mango-passion fruit center that bursts with tropical sunshine in every bite. It's the perfect way to wrap up your holiday meal.

What you'll need from the store

  • Almond sponge cake: 2 organic eggs, 65 g fine sugar, 65 g of my go-to flour, 25 g freshly ground almond powder.
  • Crunchy layer: 68 g homemade praline if you can, 10 g good white chocolate, one lovely vanilla pod, 40 g crispy crepes, my favorite sea salt, 20 g toasted almonds.
  • Mango-passion insert: 75 g ripe mango pulp, 200 g fresh pineapple, a tiny bit of fresh ginger, 26 g brown sugar, one organic lime, my trusted gelling agents.
  • Vanilla mousse: 170 g whole milk, real vanilla, 50 g farm-fresh egg yolks, 30 g sugar, gelatin, my favorite white chocolate, 240 g fresh cream.
  • Tropical glaze: Fragrant fruit pulps, my glucose, sugar, gelling agents and neutral glaze for shine.

Steps from my recipe notebook

The gentle sponge cake
I whip my eggs with sugar over a water bath until they get super fluffy. Then I gently fold in flour and almonds, and pop it in the oven at 175°C for just 8 minutes.
My tasty crunchy layer
I slowly melt white chocolate, then mix in vanilla and praline. A quick stir with crushed crispy crepes and almonds, then into the fridge it goes.
The show-stopping insert
I simmer my fruits lovingly, add my gelling agents and pour into my special mold. Then it's off to the freezer to set.
The cloud-like vanilla mousse
I carefully make a vanilla custard, blend it with white chocolate and fold in whipped cream for an airy texture.
My shiny glaze
I make the glaze a day ahead, using my fragrant fruits and temperature tricks for that mirror-like finish.

Putting it all together

This is my favorite part. I carefully line my mold, pour in the vanilla mousse, slide in the frozen insert and finish with my crunchy base. After six hours in the freezer comes the magical moment of glazing. Then I let my creativity run wild with the final decoration.

Bûche pâtissière décorée de fruits frais et de coulis de mangue sur un plat blanc. Pin it
Bûche pâtissière décorée de fruits frais et de coulis de mangue sur un plat blanc. | tasteofsavor.com

My little tricks

I always pick super ripe fruits for maximum flavor. My tip for glazing? I test it on a corner of the counter before going all in. And I never rush the freezing steps - that's how you get clean, sharp edges on your log.

Time to enjoy

In my living room, I love serving this log with a drizzle of homemade passion fruit sauce. A small scoop of mango sorbet works wonders alongside it. And for those who want more, I always suggest a chilled glass of Sauternes or a cup of white tea with floral notes. That's holiday magic right there.

Frequently Asked Questions

→ Can you make this ahead of time?
Yes, this dessert can be prepped early and kept in the freezer for up to 2 weeks. Just let it thaw for 30 minutes before serving for the best texture.
→ What's the trick to a smooth glaze?
The glaze works best at exactly 30°C. The dessert should be well-frozen, and you need to pour the glaze in one go for an even finish.
→ Can frozen fruits replace fresh ones?
Absolutely! Just make sure the frozen fruits are drained well to avoid extra water affecting the texture.
→ How should I store it?
Keep it frozen for up to 2 weeks. After thawing, store in the fridge for 2 days max. Don't refreeze once thawed.
→ What if I don't have a special mold?
A specific mold is ideal, but you can use a loaf pan lined with plastic wrap. It won’t look as polished, though.

Mango Passion Vanilla

A modern dessert pairing sweet vanilla notes with tropical mango and passion fruit flavors. Perfect for the holidays.

Prep Time
120 Minutes
Cook Time
60 Minutes
Total Time
180 Minutes
By: Alicia

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 8 Servings (One 30 cm log)

Dietary: Vegetarian

Ingredients

01 2 eggs.
02 65 g of sugar (sponge cake).
03 65 g of all-purpose flour.
04 25 g of almond powder.
05 68 g of almond praline.
06 10 g of white chocolate (crispy layer).
07 Quarter of a vanilla pod.
08 40 g of crushed gavottes.
09 1 g of sea salt flakes.
10 20 g of toasted chopped almonds.
11 75 g of mango pulp.
12 200 g of diced pineapple.
13 2 g of fresh ginger.
14 26 g of light brown sugar.
15 Zest from one lime.
16 1.2 g of agar-agar.
17 1.5 g of NH pectin.
18 2 g of gelatine (for filling).
19 170 g of milk.
20 2 g of vanilla (for mousse).
21 50 g of egg yolks.
22 30 g of sugar (for mousse).
23 3 g of gelatine (for mousse).
24 100 g of white chocolate (for mousse).
25 240 g of whipped cream.
26 250 g of exotic fruit pulp.
27 50 g of lemon pulp.
28 75 g of glucose syrup.
29 100 g of sugar (for glaze).
30 5 g of NH pectin (for glaze).
31 5 g of gelatine (for glaze).
32 100 g of neutral glaze.

Instructions

Step 01

Whisk eggs and sugar over a bain-marie to a max of 50°C. Gently fold in sifted flour and almond powder. Spread onto a 40x30 cm baking sheet. Bake for 8 minutes at 175°C. Cut out a base measuring 7x29.5 cm.

Step 02

Melt white chocolate, then mix in vanilla and praline. Stir in crushed gavottes, sea salt, and almonds. Spread evenly on the sponge base.

Step 03

Cook together mango pulp, pineapple, ginger, brown sugar, and lime zest for 2 minutes. Add gelatine and setting agents. Pour into the mini mold and freeze until firm.

Step 04

Heat milk, vanilla, egg yolks, and sugar to 85°C. Stir in gelatine, then pour the mixture over white chocolate. Let it cool to 23°C, then gently fold in whipped cream.

Step 05

Warm fruit pulps to 40°C. Stir in pectin mixed with sugar, then bring to a boil. Add gelatine and neutral glaze. Blend until smooth and chill to 30°C.

Step 06

Line the mold with an acetate sheet. Pour in mousse, place the frozen filling in the center, and cover it with the sponge and crispy layer. Freeze for at least 6 hours. Unmold and coat with glaze.

Notes

  1. Use a 30 cm yule log mold (ref 3206.30) and a small insert mold (ref 3206.04).
  2. Make sure to freeze the dessert before glazing for the best result.
  3. The glaze should be exactly 30°C for a smooth finish.

Tools You'll Need

  • 30 cm yule log mold.
  • Mini insert mold.
  • Cooking thermometer.
  • Stand mixer.
  • Double boiler.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Nuts.
  • Milk.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 22 g
  • Total Carbohydrate: 45 g
  • Protein: 6 g