This Mango and Coconut Swiss Roll (Roulade) is a refined harmony of tropical flavours and delicate textures. The light, flexible coconut sponge forms a soft, airy base with the gentle sweetness of toasted coconut. At its heart lies a luscious caramelised white chocolate mango namelaka, offering rich, buttery caramel notes with subtle floral hints from the mango, creating an elegant, layered flavour. Bright mango gel adds bursts of freshness, lifting the palate and balancing the dessert with a gentle, sun‑lit vibrancy. Each slice is a sophisticated interplay of soft sponge, creamy namelaka, and aromatic mango, making it indulgent yet graceful.
Mango & Coconut Roulade Recipe – Watch the Technique
Bring this Mango & Coconut Swiss Roll to life with the full roulade recipe tutorial. The video below demonstrates how to assemble the flexible coconut sponge, pipe the luscious caramelised white chocolate mango namelaka, and finish with elegant decorations, ensuring perfect texture and flavour in every slice.
Mango and Coconut Swiss Roll
Ingredients
Coconut Swiss Roll Sponge 30×40 cm
- 85 g plain flour
- 25 g toasted desiccated coconut
- 50 g milk
- 60 g butter or neutral oil
- 100 g egg yolks approx. 6 large eggs
- 35 g sugar for egg yolks
- 210 g egg whites approx. 7 large eggs
- Pinch of cream of tartar
- 80 g sugar for egg whites
Caramelised White Chocolate and Mango Namelaka (~700 g)
- 4 g gelatine powder platinum
- 20 g cold water
- 250 g caramelised white chocolate melted
- 130 g mango puree
- 20 g mango liqueur or replace with more puree
- 10 g glucose syrup or honey
- 300 g thickened cream 35% fat, cold
Mango Gel
- 270 mL mango puree
- 30 mL mango liquor
- 3 g agar
Instructions
Coconut Swiss Roll Sponge
- Combine the toasted coconut with the flour and set aside.
- Warm the milk and butter in a small saucepan to 45 °C (113 °F). If you do not have a thermometer, the mixture should feel slightly warmer than body temperature. Set aside.
- Separate the eggs. Using a hand mixer, whip the yolks with the sugar until pale, thick, and at ribbon stage.
- In a stand mixer, begin whipping the whites with a pinch of cream of tartar and a small portion of the sugar. Once foamy, gradually add the remaining sugar in three additions and whip to a light, semi-whipped meringue.
- Incorporate the meringue into the yolk mixture in several additions. Whisk the first portion in to loosen the batter, then gently fold in the remaining meringue with a spatula until no visible streaks remain.
- Fold in the flour and toasted coconut until smooth and homogeneous.
- Add a small portion of the warm milk–butter mixture (about 20% of the batter) and mix until fully combined. Return this mixture to the main batter and fold gently until smooth.
- Spread the batter evenly onto a silicone mat (30 × 40 cm with 1 cm sides) using a spatula, or pipe with a 10–12 mm round nozzle. Bake in a preheated oven at 175 °C (345 °F) for 10–12 minutes, until the sponge springs back lightly when pressed. Cool at room temperature for approximately 40 minutes before rolling and decorating.
Caramelised White Chocolate and Mango Namelaka
- Bloom the gelatine in cold water and let it stand for 5 minutes.
- Combine the mango puree, glucose syrup and mango liqueur in a small saucepan. Bring to a gentle simmer, then remove from the heat.
- Add the bloomed gelatine to the hot mango mixture and stir until fully dissolved.
- Pour the mixture over the melted chocolate and blend with a stick blender for about 1 minute until a smooth, glossy emulsion forms. Add the cold cream and blend again for approximately 30 seconds until fully incorporated.
- Pour into a shallow container, press cling wrap directly onto the surface, and refrigerate for 8–12 hours before whipping.
Mango Gel
- Combine mango puree, mango liquor, and agar in a small saucepan.
- Bring to a boil, stirring well, boil for 1 minute.
- Pour into a shallow container and set aside 1–2 hours to cool completely. Keep
- Transfer the set gel into a narrow jug and blitz with a stick blender until smooth. Keep it in a fridge until assembling.
Video
Very Coconut Jelly Roll
To intensify the coconut flavour in this Swiss Roll, use desiccated coconut or blitz shredded coconut in a food processor until it forms fine crumbs. Spread the coconut evenly on a tray and toast in a preheated oven at 160 °C (320 °F) for 5–10 minutes, until golden and fragrant. Avoid overcrowding the tray, as too much coconut will brown unevenly. For larger batches, stir occasionally to ensure even colouring. Allow the toasted coconut to cool completely before using, and store any extras in an airtight container. It can also be enjoyed at breakfast – sprinkled over yoghurt, added to muesli, or used as a topping for ice cream.
Textures, Base, and Namelaka Variations
To complement the soft sponge and luscious caramelised white chocolate mango namelaka, the Swiss Roll is finished with crisp Swiss meringue, adding a delicate crunchy texture that contrasts beautifully with the creamy filling — the recipe is available here. The base is a buttery Sablé Breton, which provides structure and makes slicing and serving the roll neat and effortless; you can find the recipe here, or you can use a classic shortcrust pastry — an easy method is available here.
For those interested in exploring other namelaka variations or learning the full technique, a complete masterclass covering white, milk, dark chocolate, and fruit-based namelaka is available here. These elements add textural contrast while making the Swiss Roll both elegant and practical to serve.
Coconut Swiss Roll – Boosting the Coconut Flavour
If you want an even more intense coconut flavour in your Coconut Swiss Roll, lightly dust the sponge with approximately 30 g of desiccated coconut before baking. Spread it evenly and bake until the coconut turns a golden colour, adding extra aroma and depth to the finished sponge.
Agar Mango Gel – Cubes, Triangles, and Decorative Ideas
Apart from making a smooth, spreadable mango gel, you can also create mango gel cubes or, as I did, triangles. Simply leave a portion of the gel unblitzed, then cut into strips with a palette knife to avoid damaging your silicone mould. Place the triangles or cubes on top of the roll for a striking decorative finish and an extra burst of mango flavour.
Roulade Recipe & Variations – Chocolate Sponge and Pectin Jelly Options
For a chocolate sponge variant of this roulade recipe, see here. You can also use a pectin-based jelly in place of the mango gel; for example, replace the cherry puree in the linked recipe with fresh mango purée for a bright, tropical twist.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.