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Mango Charlotte Cake Recipe

Mango Charlotte Cake Recipe
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★★★★★

5.1 from 29 reviews

This Mango Charlotte Cake is a refreshing and elegant dessert featuring layers of soft ladyfinger biscuits filled with smooth mango mousse and topped with whipped cream and fresh mango chunks. Perfect for summer or any occasion, it combines the tropical sweetness of mango with light, airy textures for a delightful treat.

Ingredients

Scale

Gelatin Mixture

  • 60 g cold water
  • 1 tablespoon gelatin powder

Ladyfinger Base

  • 40 ladyfinger biscuits

Mango Mousse

  • 350 g whipping cream
  • 30 g powdered sugar
  • 1 teaspoon vanilla extract
  • 400 g mango chunks (about 3 medium mangoes)

Topping

  • 300 g whipping cream
  • 30 g powdered sugar
  • 1 teaspoon vanilla extract
  • 200 g mango chunks (about 1 medium mango)

Instructions

  1. Bloom Gelatin: In a small bowl, add cold water and sprinkle gelatin powder on top. Let it sit undisturbed for at least 5 minutes until the gelatin absorbs the water and blooms.
  2. Prepare Pan: Line a 9-inch springform pan with a strip of parchment paper or clear acetate around the sides. Secure the seam with tape to hold it in place.
  3. Arrange Ladyfingers: Trim about 1/4 inch off one end of the ladyfinger biscuits that will line the sides to create flat bottoms. Place them vertically around the sides of the pan with the sugared side facing outward. Create a layer of ladyfingers on the bottom, trimming to fit if necessary. Set aside.
  4. Whip Cream for Mousse: In a large mixing bowl, combine whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium speed until firm peaks form. Set aside.
  5. Make Mango Puree with Gelatin: Add the mango chunks to a blender. Microwave the bloomed gelatin for about 15 seconds until melted into a clear liquid, then pour it into the blender. Blend until smooth and pureed.
  6. Combine Mango and Whipped Cream: Immediately fold the mango puree into the whipped cream using a spatula until the mixture is smooth and uniform with no streaks.
  7. First Layer: Pour half of the mango mousse mixture over the ladyfingers in the pan. Smooth the top evenly with a spatula.
  8. Second Ladyfinger Layer: Arrange another layer of ladyfingers over the mousse, trimming to fit as needed. Pour the remaining mango mousse on top and smooth the surface.
  9. Chill Cake: Place the cake in the refrigerator to chill while preparing the whipped cream topping.
  10. Prepare Whipped Cream Topping: In a mixing bowl, whip whipping cream, powdered sugar, and vanilla extract until firm peaks form.
  11. Decorate Cake: Transfer whipped cream to a piping bag fitted with a large round tip (or cut the tip of the bag) and pipe decorative swirls on top of the mango mousse. Garnish with the fresh mango chunks.
  12. Final Chill: Cover the cake and refrigerate for at least 4 hours or preferably overnight to allow the mousse to set completely. For clean slicing, freeze the cake for 30 minutes before serving.

Notes

  • Ensure gelatin is fully bloomed before melting to avoid lumps in the mousse.
  • Using fresh ripe mangoes will give the mousse the best flavor and natural sweetness.
  • For best results, allow the cake to set overnight in the fridge.
  • You can substitute ladyfingers with sponge cake if desired.
  • Freezing briefly before slicing helps achieve clean, neat cake slices.

Nutrition

Keywords: Mango charlotte cake, mango mousse cake, no-bake mango dessert, tropical fruit cake, ladyfinger dessert

Find it online: https://thefoodrecipe.com/mango-charlotte-cake-recipe/