Chocolate Mango Yule Log

This chocolate mango yule log will bring some subtle exotic flavors to your traditional Christmas dessert. Easy to make from start to finish, it features a delicate sponge cake with a touch of rum, some fresh mango compote and a delicious chocolate ganache.

Chocolate and mango are always a perfect match, and this yule log is no exception. Lighter than a traditional chocolate yule log, this dessert is very fruity with a hint of exotic flavors. The whole thing will make you forget it’s wintertime and take you to some warm and sunny tropical destinations. And it all happens in a dessert plate (and a little bit of imagination)!

It took me a few attempts to perfect this recipe and ensure the yule log would hold its shape with a fruity filling inside. In the end, I found that a simple mango compote was just fine. If you can’t decide between a chocolate dessert for Christmas or a fruity one, this one will meet you halfway. I hope you enjoy!

The recipe ingredients

The recipe comes in 3 parts: the sponge cake, the mango compote, and the chocolate ganache. Now here’s what you need to make the recipe:

• All-purpose flour. You need it for the sponge cake.
• Eggs. The sponge cake is generous in eggs, and you’ll need 4 eggs total, whites and yolks apart.
• Sugar. You need it both for the sponge cake and the mango compote.
• Rum. This is an optional ingredient, but it really takes this chocolate mango yule log to the next level. I highly recommend! If you don’t want to use any alcohol, you can replace with a syrup consisting of boiling water and sugar.
• Mango. You can use fresh or frozen mango for this recipe. Fresh mango have more flavors but tends to be mushy if too ripe, so choose it almost ripe but not overripe. Frozen mango on the other side tends to hold its shape better but often tastes bland.
• Chocolate. I recommend a high quality baking chocolate, around 60% cocoa.
• Butter. It’s an essential part of the chocolate ganache. Choose unsalted butter and use it completely softened at room temperature (not melted).
• Confectioner’s sugar. It creates a smooth and luscious chocolate ganache.

How to make this chocolate mango yule log?

• Prepare the sponge cake according to the recipe instructions, and bake.
• Let cool sponge cake in the refrigerator with a damp towel.
• Cook the mango compote, and let cool completely in the refrigerator.
• Make the luscious chocolate ganache and let cool slightly.
• Now assemble the yule log. Brush the sponge cake with the syrup and spread the filling all over. Roll the cake tightly on the shorter side and spread the chocolate ganache all over.

How to decorate chocolate mango yule log?

You can top the yule log with diced or sliced mango. Again, fresh mango will be sweeter and more fruity, but frozen mango will hold its shape better. In the end it’s a matter of choice. You can also add chopped or shredded chocolate, or some shredded coconut for more exotic flavors. While the yule log should be made in advance and stored in the refrigerator to set, remember to add the decoration just before serving for best results.

Other yule log recipes you’ll love:

• Chocolate Orange Yule Log
• Chocolate Chestnut Yule Log
• Ferrero Rocher Cake Roll
• Lemon Meringue Roulade
• Tropical Fruit Cake Roll

Christmas Chocolate Mango Yule Log

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• Author: Delphine Fortin
• Prep Time: 1 hour
• Cook Time: 20 mins
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Desserts
• Cuisine: Autour du monde

This chocolate mango yule log will bring some subtle exotic flavors to your traditional Christmas dessert. Easy to make from start to finish, it features a delicate sponge cake with a touch of rum, some fresh mango compote and a delicious chocolate ganache.

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Ingredients

Scale 1x2x3x

For the sponge cake:

• 4 large eggs, yolks and whites apart
• ⅔ cup (130g) sugar
• 1 cup (120g) all-purpose flour
• 3 Tablespoons rum*

For the mango compote:

• 1 ½ cup (250g) mango, fresh or frozen (about 2 mangoes)
• 2 Tablespoons sugar
• ½ lemon (zests)

For the chocolate ganache:

• 5.3 ounces (150g) dark baking chocolate
• ½ cup (120g) unsalted butter, softened at room temperature
• 1 cup (120g) confectioners’ sugar

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Instructions

1. Preheat the oven at 320°F (160°C) and line an 10×14-inch (25×35 cm) baking sheet with parchment paper.
2. For the sponge cake. Whisk together the yolks and sugar in a mixing bowl, until pale and fluffy. Sift in the flour and whisk until incorporated. In a separate bowl, beat the whites with a pinch of salt using an electric hand mixer, until stiff peaks form. Using a rubber spatula, gently fold in the egg whites until completely combined. Spread the batter into the prepared baking sheet, flattening the top with a rubber spatula. Bake for 20 minutes or until baked through. Remove from the oven and cover with a damp towel, and place in the refrigerator while making the mango compote.
3. For the mango compote, combine all the ingredients in a medium saucepan over medium heat. Bring mixture to a boil stirring constantly. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and allow to cool in the refrigerator until cold.
4. For the chocolate ganache, melt the chocolate in the microwave or in a water bath (preferred method). Stir until smooth, and cool off for a few minutes. Add the softened butter, confectioners’ sugar, and combine until smooth. Place in the refrigerator for 15 minutes or longer (the chocolate ganache should be thick enough to spread over the cake, but not too thick either).
5. For assembling, remove the sponge cake from the refrigerator. Remove the damp towel and carefully brush the cake with the rum, using a small pastry brush. Spread the mango compote all other the cake, leaving a border all around. Roll the cake on the shorter side, while leaving the joint on the bottom part. Transfer to a serving tray. Spread the chocolate ganache all over the cake, using a rubber spatula or an offset spatula.
6. Store in the refrigerator for at least 2 hours before serving, until set. Decorate with diced mango, shredded chocolate and fresh mint leaves if desired, and enjoy!

Notes

* If you don’t want to use any alcohol in your yule log, you can replace rum with a simple syrup consisting of sugar dissolved in boiling water (and add some vanilla seeds if desired). Use about 3 Tablespoons or as much as you need to brush over the sponge cake.

Recipe by Del’s cooking twist | Photography by Athina Canevet Studio

Cakes, Chocolate, Chocolate Desserts, Christmas, Fruit Desserts, Winter

Did you make this recipe?

Lastly, if you make this Christmas Chocolate Mango Yule Log, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!