Mango Coconut Entremets

1. Bloom gelatin in water.

For the mango insert:

2. Heat chopped mango with sugar and lime juice until soft. 
3. Blend until smooth, then stir in the bloomed gelatin.
4. Pour into small molds and freeze.

For the coconut mousse:

5. Heat coconut milk, sugar, and salt.
6. Add gelatin and let cool slightly.
7. Fold into whipped cream (soft peaks).

Assembly:

8. Pipe mousse into molds.
9. Add frozen mango insert.
10. Cover with more mousse.
11. Press in cookie base (optional, or skip).
12. Freeze completely until solid.

Dipping (for the shell):

13. Melt white chocolate and cocoa butter together (2:1 ratio) until smooth.
14. Let it cool slightly so it’s warm but not hot.
15. Unmold your desserts straight from the freezer (they need to be fully frozen).
16. Dip each one quickly into the chocolate, lift it out, and let the excess drip off. It will set almost instantly into a thin shell.