Mango Charlotte Cake
A show-stopping dessert that’s surprisingly simple! This elegant cake features a delicate wall of ladyfinger biscuits embracing a light, airy mango mousse. It’s the ultimate no-bake tropical treat, perfect for impressing guests without turning on the oven.
- Prep Time: 1 hour
- Cook Time: None
- Total Time: 5 hours (Included Chill Time)
- Yield: 10-12 slices 1x
- Category: Dessert
- Cuisine: French-inspired, No-Bake
Ingredients
Scale
For the Cake & Mango Mousse:
- 60g Cold Water
- 1 tbsp Gelatin Powder
- ~40 Ladyfinger Biscuits
- 350g Whipping Cream, cold
- 30g Powdered Sugar
- 1 tsp Vanilla Extract
- 400g Mango Chunks (from ~3 ripe mangoes)
For the Whipped Cream Topping:
- 300g Whipping Cream, cold
- 30g Powdered Sugar
- 1 tsp Vanilla Extract
- 200g Mango Chunks (from ~1 ripe mango)
Instructions
- Bloom Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to bloom.
- Prep the Pan: Line the sides of a 9″ springform pan with parchment paper. Trim a flat bottom on your ladyfingers and arrange them snugly around the sides (sugar-side out) and across the bottom to form a crust.
- Whip the Cream: In a large bowl, whip the 350g of cream, 30g powdered sugar, and 1 tsp vanilla until firm peaks form.
- Make the Mango Base: Blend the 400g of mango chunks until smooth. Briefly microwave the bloomed gelatin (about 15 seconds) until it becomes liquid, then immediately pour it into the blender and pulse to combine with the puree.
- Fold the Mousse: Gently fold the warm mango puree into the whipped cream with a spatula until no streaks remain. Be careful not to deflate the cream.
- Assemble: Pour half of the mango mousse into the prepared pan. Add another layer of ladyfingers, then top with the remaining mousse and smooth the surface.
- Top & Decorate: Whip the remaining 300g cream, 30g powdered sugar, and 1 tsp vanilla to firm peaks. Pipe or spread this over the chilled mousse, then decorate with fresh mango chunks.
- Chill to Set: Refrigerate the cake for at least 4 hours (or preferably overnight) until the mousse is fully firm and set.
Notes
- Tips & Tricks: For the smoothest mousse, use ripe, low-fiber mangoes like Ataulfo or Honey mangoes. For bakery-style clean slices, freeze the cake for 30 minutes before serving and use a sharp knife dipped in hot water.
- Serving Suggestion: Present this beautiful cake on a stand and tie a ribbon around it for a classic, elegant touch.
- Storage: Keep leftovers tightly covered in the fridge for up to 3 days. The ladyfingers will soften into a delicious, cake-like texture. This dessert is not suitable for reheating.
Find it online: https://recipesh.com/mango-charlotte-cake/