Description
Dreaming of a dessert that’s as beautiful as it is delicious? The Mango Charlotte Cake is your ticket to tropical bliss! This no-bake masterpiece features a crown of ladyfingers surrounding layers of creamy mango mousse, topped with fluffy whipped cream and fresh mango chunks.
Ingredients
With two main components—Charlotte cake and whipped cream topping—this recipe uses a short list of ingredients to create a vibrant, flavorful dessert. Fresh, ripe mangoes are key for the best taste.
-
Charlotte Cake:
-
60 g (¼ cup) cold water: Used to bloom the gelatin for the mousse.
-
1 tablespoon gelatin powder: Sets the mango mousse for a firm yet creamy texture.
-
40 ladyfinger biscuits: Form the structure, creating a crisp outer wall and base.
-
350 g (1 ½ cups) whipping cream: Creates a light, fluffy base for the mousse.
-
30 g (¼ cup) powdered sugar: Sweetens the whipped cream subtly.
-
1 teaspoon vanilla extract: Adds a warm, sweet note to the mousse.
-
400 g (about 3 medium mangoes) mango chunks: Provides the vibrant, tropical flavor.
-
-
Topping:
-
300 g (1 ¼ cups) whipping cream: Forms a fluffy, decorative topping.
-
30 g (¼ cup) powdered sugar: Sweetens the whipped cream.
-
1 teaspoon vanilla extract: Enhances the topping’s flavor.
-
200 g (about 1 medium mango) mango chunks: Adds fresh, juicy garnish.
-
-
Substitutions and Variations:
-
Dairy-Free: Use coconut cream instead of whipping cream and a vegan gelatin alternative (like agar-agar) for the mousse.
-
Gluten-Free: Swap ladyfingers for gluten-free versions or gluten-free sponge cake slices.
-
Lower Sugar: Reduce powdered sugar to 20 g in both the mousse and topping, or use a sugar-free sweetener.
-
Fruit Swap: Replace mango with peach, pineapple, or passion fruit puree for a different tropical vibe.
-
Flavor Boost: Add a tablespoon of lime juice or zest to the mousse for a citrusy kick.
-
Why These Ingredients Matter: The mangoes bring a sweet, tropical flavor, while the gelatin ensures a perfectly set mousse. Ladyfingers provide structure and crunch, and the whipped cream adds a light, elegant finish.
Instructions
Step 1: Prepare the Gelatin
-
In a small bowl, add 60 g cold water and sprinkle 1 tablespoon gelatin powder evenly over the surface.
-
Let it sit undisturbed for at least 5 minutes until the gelatin blooms (absorbs the water and becomes jelly-like).
-
Tip: Ensure the water is cold to help the gelatin bloom properly without clumping.
Step 2: Set Up the Pan
-
Line a 9-inch springform pan with a strip of parchment paper or clear acetate around the inner sides, securing the seam with tape to form a smooth wall.
-
Cut about ¼ inch off one end of 20–24 ladyfingers to create a flat bottom. Arrange them vertically around the sides of the pan, sugared side facing out, to form a tight ring.
-
Arrange a layer of ladyfingers on the bottom of the pan, cutting to fit as needed to cover the base completely. Set aside.
-
Tip: Press the ladyfingers gently against the parchment to ensure they stay upright.
Step 3: Make the Mango Mousse
-
In a large mixing bowl, combine 350 g whipping cream, 30 g powdered sugar, and 1 teaspoon vanilla extract. Use an electric hand mixer to whip on medium speed until firm peaks form (about 3–5 minutes). Set aside.
-
Microwave the bloomed gelatin for 15 seconds until it melts into a clear liquid (stir to ensure no lumps).
-
In a blender, add 400 g mango chunks and the melted gelatin. Blend until smooth and pureed (about 30 seconds).
-
Immediately fold the mango puree into the whipped cream with a spatula, mixing gently until no streaks remain. Work quickly to prevent the gelatin from setting.
-
Tip: Fold gently to keep the mousse light and airy, and blend the mango puree just before adding to avoid gelatin setting.
Step 4: Assemble the Cake
-
Pour half of the mango mousse into the prepared pan over the bottom layer of ladyfingers. Smooth the top with a spatula.
-
Arrange another layer of ladyfingers over the mousse, cutting to fit as needed to cover the surface.
-
Pour the remaining mango mousse over the second layer of ladyfingers and smooth the top with a spatula.
-
Cover the pan with plastic wrap and chill in the fridge for at least 4 hours, preferably overnight, to let the mousse set.
-
Tip: Tap the pan gently on the counter after each mousse layer to remove air bubbles for a smooth finish.
Step 5: Make the Whipped Cream Topping
-
In a large mixing bowl, combine 300 g whipping cream, 30 g powdered sugar, and 1 teaspoon vanilla extract.
-
Use an electric hand mixer to whip until firm peaks form (about 3–5 minutes).
-
Transfer the whipped cream to a piping bag fitted with a large round tip (or snip off the tip of a plastic bag).
-
Tip: Chill the bowl and whisk for faster whipping and a fluffier texture.
Step 6: Decorate and Serve
-
Remove the cake from the fridge and carefully release it from the springform pan. Peel away the parchment or acetate.
-
Pipe the whipped cream over the top of the set mousse in swirls, rosettes, or a smooth layer.
-
Scatter 200 g mango chunks over the whipped cream for a fresh, colorful garnish.
-
For clean slices, freeze the cake for 30 minutes before cutting with a sharp, warm knife (run under hot water and wipe dry).
-
Tip: Slice carefully to keep the ladyfingers intact and show off the beautiful layers.