Vanilla Mango Yule Log
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In this video, learn how to make this gourmet vanilla mango yule log!
After the chocolate yule log, here is a delicious and light vanilla mango yule log. Very creamy, soft and naturally sweet, this beautiful vanilla mango mousse cake is the perfect dessert after a good Christmas dinner.
This gourmet yule log may take you some time to make, however it is made from simple recipes like a vanilla mousse, a homemade mango jelly, and a delicious french financier.
We truly can’t wait for you and your family to try this outstanding Christmas yule log recipe!
Bon appétit!
Difficulty: 
Prep time: 1 hr 20 mins / Cook time: 30 mins / Servings: 10 people
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Mango Puree
4 - Mangos
2 cups (473ml) - Water
Mango Jelly
15.8 oz (450g) - Mango puree
1 tsp (5g) - Xylitol
3 tsp (6g) - Agar agar
Mango Insert
12 oz (340g) - Mango jelly
½ - Orange
1 - Mango
Vanilla Mousse
1.5 oz (42g) - Water
1 tsp (2g) - Gelatin powder
9.1 oz (258g) - Heavy cream (hot)
3 tsp (11g) - Vanilla extract
1 tsp (2g) - Vanilla powder
18.2 oz (517g) - Heavy cream (cold)
6 oz (170g) - White chocolate
French Vanilla Financier
1.9 oz (55g) - Almond flour
1 tsp (3g) - Baking powder
1.9 oz (55g) - Flour
3.8 oz (108g) - Powdered monkfruit sweetener
4 - Egg whites
2.6 oz (75g) - Butter
1.2 oz (34g) - Maple syrup
1 tsp (4g) - Vanilla extract
1 pinch - Sea salt flakes
Mango Mirror Glaze
5.5 oz (155g) - White chocolate
4.2 oz (120ml) - Water
0.7 oz (20g) - Gelatin powder
3.5 oz (100g) - Xylitol
3 tsp (10g) - Pectin
15.8 oz (450g) - Mango puree
2.8 oz (80g) - Corn syrup
White Chocolate Decoration
5.3 oz (150g) - White chocolate
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Mango Puree
1 - Peel the mangos using a speed peeler before chopping them into rough chunks using a sharp knife.
Tip: Sabatier knives are excellent french blades we recommend for professional and home cooks. We also love this reversible cutting board with integrated hand grips from John Boos.
2 - Transfer the chunks to a high-speed blender and add the water. Blend until smooth and then set aside.
Tip: Vitamix blenders are by far the best we have ever owned: Vitamix Explorian, Vitamix Professional Series 750, and the new generation Vitamix A3500.
Mango Jelly
1 - To a mixing bowl, add the xylitol and the agar-agar. Mix the two together with a fork and set aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Add 15.8 oz (450g) of the mango puree to a saucepan (or like us a saucier pan) and sprinkle in the xylitol-agar agar mix. Using a silicone spatula, mix everything together to fully incorporate.
3 - Place the saucepan on medium heat and bring the puree to a boil while constantly stirring with a spatula. This will help prevent the puree from sticking to the bottom of the pan.
4 - Once boiled, transfer to a mixing bowl, cover with plastic wrap and refrigerate for 2 hours.
5 - After 2 hours, use a hand blender to blend the set jelly into a smooth paste. Then, place it back in the fridge to keep it cool.
Tip: Our must-have hand blender is the Braun Multiquick Technology.
Mango Insert
1 - Peel the mango before carefully dicing it into small cubes. Add the cubes to a bowl along with the juice of half an orange. Then, stir to coat the mango with the juice.
2 - Add the chopped mango and juice to 12 oz (340g) of the blended mango jelly and stir to fully combine everything together.
3 - Pour the mix into a rectangle silicone mold, using a spatula to spread it evenly. Transfer the mold to the freezer and allow to freeze completely for at least 2 hours.
4 - After 2 hours, remove the mango insert from the mold and transfer it onto a sheet of parchment paper before returning it to the freezer.
Vanilla Mousse
1 - Whisk the gelatin into the water and set it aside to bloom.
2 - Add 9.1 oz (258g) of the heavy cream to a saucepan along with the vanilla extract and vanilla powder. Give it a quick mix before placing the pan over medium heat.
3 - Bring the cream to a boil before pouring it over the white chocolate. Stir to emulsify and combine everything into a smooth ganache.
4 - Heat the gelatin in the microwave for 20 seconds (or until melted) before adding it to the white chocolate ganache. Then, mix until fully combined.
5 - Next, add in the rest of the cold heavy cream and stir until fully emulsified. Transfer the mix to the fridge and allow to sit for 2 hours.
French Vanilla Financier
1 - Preheat your oven to 340℉ (170℃).
2 - To a large mixing bowl, add the almond flour, baking powder, plain flour, and powdered monk fruit. Gently whisk together and set aside.
3 - Separate the eggs, leaving the egg yolks aside for another recipe.
4 - Add the butter to a saucepan. Cook on medium to low heat until the butter turns brown and has a delicious nutty flavor.
5 - Add the dry ingredients mix to a stand mixer bowl before pouring in the brown butter. Beat the butter into the dry ingredients at a slow speed.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
6 - With the motor still running, carefully pour in the maple syrup and vanilla extract. Once combined, add in the egg whites. Slowly increase the speed and beat the mix until everything is fully incorporated into a smooth batter. Finally, add in a pinch of sea salt.
7 - Transfer the batter to the rectangular silicone mold and bake in a 340℉ (170℃) oven for about 30 minutes.
8 - Once baked and slightly cooled, unmold the financier. Then, using a sharp knife, carefully cut off the top to create a flat and even surface before setting it aside.
Mango Mirror Glaze
1 - Add the white chocolate to a large glass bowl and melt in the microwave for 1 minute in 30-second intervals. Gently stir to melt any remaining lumps.
2 - Add the gelatin to 4.2 oz (120ml) of water. Whisk together and set it aside to bloom.
3 - Next, mix the pectin into the xylitol and set it aside.
4 - Add 15.8 oz (450g) of the remaining mango puree to a large saucepan (or like us a saucier pan) along with the corn syrup. Place it over medium heat and allow it to slowly simmer.
5 - Add in the pectin-xylitol mix before bringing the puree to a boil, while continually mixing.
6 - Pour the boiled puree over the melted white chocolate through a sieve. Mix everything together until well combined.
7 - Heat the gelatin in the microwave for 20 seconds to melt before stirring it into the glaze. Mix again until well combined and smooth.
8 - At this point, add a few drops of food coloring to the glaze if desired.
9 - Cover the surface of the glaze tightly with cling wrap and refrigerate overnight.
Assembling the Yule Log
1 - Transfer ¾ of the chilled vanilla mousse to a stand mixer bowl. With the whisk attachment, whip the mousse for 4 minutes to aerate it.
2 - Add the whipped vanilla mousse to the yule log mold to fill it about ½ full. Then, using a flat icing spatula, gently scrape the mousse up the sides of the mold to create a valley in the center.
3 - Place the frozen mango insert into the valley just created, centering it in the mold. Then, add another layer of whipped vanilla mousse on top to conceal it.
4 - Next, add in the french financier, gently pushing it into the mousse and adding any extra mousse to create an even surface.
5 - Finally, transfer the yule log to the freezer to freeze overnight.
The next day...
White Chocolate Decoration
1 - Microwave 3.5 oz (100g) of the white chocolate in 30-second intervals until it reaches 113℉ (45℃).
Tip: We recommend using a good kitchen thermometer for accuracy.
2 - Add the rest of the white chocolate into the melted chocolate and stir together. Continue to mix until the temperature reaches 84℉ (29℃).
3 - Gently brush an acetate cake collar with gold powder. Then, drizzle some of the white chocolate over using a spatula to spread it out evenly.
4 - While it starts to set, cut the chocolate into a 9.8 x 2.6 inch (25 x 4 cm) rectangle. Set it aside to fully set.
Decorating the Yule Log
1 - Unmold the frozen yule log and turn it the right way up onto a cooling rack before placing it back into the freezer.
2 - Heat the set mango mirror glaze in the microwave at 30-second intervals until it reaches 84℉ (29℃). Then, transfer to a jug.
3 - Keep the yule log on the cooling rack and place it on top of a baking tray. Then, carefully pour the mirror glaze over the entire yule log, making sure it is fully and evenly coated.
4 - Allow any excess glaze to drip off before carefully transferring the yule log to a serving dish using a flat metal spatula.
5 - To decorate the yule log, gently place the white chocolate strip onto the top of the yule log.
6 - Whip the remaining ¼ of vanilla mousse until light and airy, using a hand whisk.
7 - Transfer the mousse to a piping bag with a wide nozzle. Then, gently pipe the mousse into little dots all the way along the white chocolate strip on top of the yule log.
8 - Then, dip a ¼ size measuring spoon in hot water and use the back of the spoon to create wells in a few of the mousse dots.
9 - With some remaining mango jelly in a paper cone, pipe and fill the wells in the mousse with mango jelly.
10 - For a final touch, carefully add small cubes of fresh mango and sprigs of curly parsley.
11 - Let the yule log set in the refrigerator for 2 hours before serving.
12 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.