Mango Charlotte Cake Recipe

If you are looking for a dessert that feels like a sunny tropical getaway on your plate, the Mango Charlotte Cake is absolutely what you need. This delightfully fresh and creamy treat brings together luscious layers of mango-infused mousse, delicate ladyfinger biscuits, and light whipped cream in a charming layered cake that’s perfect for celebrations or when you simply want to spoil yourself. The Mango Charlotte Cake is as stunning to look at as it is to eat, with an irresistible balance of sweet, tangy mango flavor and airy textures that make every bite feel like a burst of sunshine. Once you try this beauty, you’ll see why it’s quickly become a favorite to share with friends and family.

Ingredients You’ll Need

Believe it or not, the ingredients for this Mango Charlotte Cake are wonderfully straightforward, yet each contributes something essential to the final masterpiece. From the gentle bloom of gelatin that sets the mousse to the fresh mangoes that bring that signature tropical flavor, every element plays its part perfectly. The ladyfinger biscuits add structure and a delicate crunch, while the whipped cream ties it all together with smooth, dreamy richness.

• Cold water: Hydrates the gelatin to make the perfect setting agent for the mousse.
• Gelatin powder: Essential to give the mango mousse the ideal light but firm texture.
• Ladyfinger biscuits: These delicate cookies form the cake’s elegant structure and soak up the mango flavor wonderfully.
• Whipping cream (two portions): Provides luscious creaminess and firm peaks that give the mousse and topping their dreamy texture.
• Powdered sugar (two portions): Adds the perfect touch of sweetness without graininess, blending smoothly into cream and mango layers.
• Vanilla extract (two teaspoons): Deepens the flavor profile, amplifying the sweetness and richness of the cream and mango.
• Mango chunks (two portions): The star ingredient, with ripe mangoes pureed into the mousse and fresh chunks adorning the top for freshness and vibrant color.

How to Make Mango Charlotte Cake

Step 1: Bloom the Gelatin

Start by sprinkling the gelatin powder over cold water in a small bowl. This step lets the gelatin absorb the water and swell, getting ready to dissolve perfectly later. Waiting at least five minutes is key here; you want it well bloomed for a smooth mousse without any lumps. Trust me, this little patience pays off in the silky texture of the final cake.

Step 2: Prepare the Pan and Ladyfingers

Line your 9-inch springform pan with parchment or acetate strips on the sides to ensure a clean release of the cake later. Trim a quarter inch off one end of the ladyfingers so they stand flat, then arrange them vertically around the edge of the pan with their sugared side facing out. This not only looks gorgeous but keeps the cake sturdy. Press a layer of ladyfingers on the bottom too, cutting as needed to fit snugly.

Step 3: Whip the Cream

Whip your first batch of cream with powdered sugar and vanilla extract until firm peaks form. You want it fluffy but stable, so it will blend beautifully with the mango puree and hold its airy structure in the mousse. This step sets the stage for that light, cloud-like feel.

Step 4: Make the Mango Puree

While the gelatin melts gently in the microwave until liquid and clear, blend the mango chunks in a blender. Pour in the melted gelatin and blend again until silky smooth. This mango puree is the heart of your Mango Charlotte Cake, bursting with fresh, tropical sweetness that shines through every spoonful.

Step 5: Combine Mango and Cream

Fold the mango puree delicately into the whipped cream mixture, making sure not to deflate the fluffy texture you just whipped up. The goal here is a smooth, even blend that will set beautifully without losing any of that lightness that defines a perfect Charlotte Cake.

Step 6: Layer the Cake

Pour half of the mango mousse over the ladyfingers at the bottom of your pan and smooth the surface. Add another layer of ladyfingers on top, trimming to fit any gaps, then pour the rest of the mango mousse over that. Smooth it out again to create a beautifully even finish. This build-up of layers creates an elegant combination of soft, fruity mousse with the subtle crunch of biscuits.

Step 7: Chill the Cake

Pop the whole cake in the refrigerator so the mousse can firm up while you prepare the luscious whipped cream topping. This resting period is essential to allow the gelatin to work its magic and the flavors to meld beautifully.

Step 8: Prepare and Add the Topping

Whip the second batch of cream, sugar, and vanilla until firm peaks hold. Transfer it to a piping bag or simply snip the tip and pipe decorative dollops on top of the chilled mango mousse. Finish by strewing fresh mango chunks across the surface for a bright, inviting finish that is as pretty as it is delicious.

Step 9: Final Chill Before Serving

Cover and chill your Mango Charlotte Cake for at least four hours, or preferably overnight, to give it time to fully set and for the flavors to deepen. For the cleanest, prettiest slices, freeze the cake for about 30 minutes just before cutting. This cake rewards your patience with perfect slices and a melt-in-your-mouth texture.

How to Serve Mango Charlotte Cake

Garnishes

While the fresh mango chunks on top already make a statement, you can elevate the presentation by adding a few mint leaves for a refreshing color contrast or lightly dusting powdered sugar for a touch of elegance. Thin slices of dried mango or edible flowers also make stunning garnishes that show off the tropical vibe of this cake beautifully.

Side Dishes

This Mango Charlotte Cake pairs wonderfully with a simple cup of fragrant green tea or a chilled glass of sparkling wine to complement the fruity sweetness. On the savory side, light salads with citrus vinaigrette or grilled chicken dishes offer a lovely balance if the cake is part of a larger meal, rounding out that tropical experience perfectly.

Creative Ways to Present

For a whimsical twist, try assembling individual Mango Charlotte Cakes in small glass jars for an impressive party presentation. Another fun idea is to layer mango mousse and ladyfinger sticks in tall dessert glasses, creating an elegant parfait that captures the same flavors. Whether you serve it whole or in portions, the Mango Charlotte Cake always looks enchanting and inviting.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Mango Charlotte Cake tightly with plastic wrap or place it in an airtight container and store it in the refrigerator. It will stay fresh and delicious for up to three days, allowing you to enjoy its tropical magic even after the celebration winds down.

Freezing

You can freeze the Mango Charlotte Cake, although the texture might soften slightly after thawing. To freeze, wrap the cake snugly in plastic wrap and then in foil or an airtight container. When you’re ready to enjoy it, thaw it overnight in the fridge for best results.

Reheating

Because this is a chilled mousse cake, it’s best served cold and not reheated. Simply allow it to thaw properly if frozen, then slice and serve straight from the fridge. This keeps the textures crisp and flavors vibrant.

FAQs

Can I use canned mango instead of fresh mango for Mango Charlotte Cake?

Fresh mangoes are ideal as they provide the best flavor and texture, but if you choose canned mango, opt for those packed in juice rather than syrup to avoid excessive sweetness or watery texture. Drain well and pat dry before using to keep the mousse just right.

What can I substitute for gelatin in Mango Charlotte Cake?

If you prefer a vegetarian or vegan option, agar-agar powder works as a great substitute for gelatin. Use it according to package instructions, usually dissolving in boiling water, and proceed similarly to ensure your mousse sets beautifully.

How do I get the ladyfingers to stick securely to the pan?

Make sure to line the pan with parchment or acetate and arrange the ladyfingers closely side by side, pressing them lightly against the lining to hold them in place. Slight trimming and fitting also help create a snug, secure fit to support the mousse layers perfectly.

Can I make Mango Charlotte Cake ahead of time?

Absolutely! In fact, making it a day in advance helps the flavors meld and allows the mousse to set thoroughly. Just be sure to cover it well and keep it refrigerated until ready to serve for a fresh, delicious experience.

How do I achieve the smoothest mango puree for the mousse?

Using a high-speed blender helps create the silkiest mango puree. If your mangoes are fibrous, consider straining the puree through a fine mesh sieve before folding it into the whipped cream to remove any lumps or fibers for a smoother texture.

Final Thoughts

The Mango Charlotte Cake is truly a celebration of fresh mangoes and creamy indulgence wrapped in an elegant, easy-to-make dessert that feels special for any occasion. I hope you’ll give this recipe a try and enjoy crafting a cake that brings both tropical sunshine and smiles to your table. Once you’ve savored the delicate layers and luscious mango flavor, I’m sure this cake will become a beloved staple in your dessert repertoire. Happy baking and even happier eating!

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