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Mango Charlotte Cake

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Mango Charlotte Cake is an elegant no-bake dessert featuring ladyfinger biscuits wrapped around a light and creamy mango filling. Bursting with tropical flavor and a silky texture, it’s a beautiful centerpiece for summer celebrations and special occasions.

Ingredients

  • 24 ladyfinger biscuits
  • 4 cups ripe mangoes, peeled and diced, divided
  • 1 cup mango puree
  • 2 cups heavy whipping cream
  • 8 oz cream cheese or mascarpone cheese
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 tablespoon fresh lemon or lime juice
  • Additional mango slices for garnish

Instructions

  1. Line the sides of a springform pan with ladyfinger biscuits, standing them upright with the rounded sides facing outward.
  2. Blend a portion of the mangoes into a smooth puree and set aside.
  3. Sprinkle the gelatin over the cold water in a small bowl and allow it to bloom for several minutes.
  4. Gently warm the gelatin mixture until fully dissolved, then let it cool slightly.
  5. In a large bowl, beat the cream cheese or mascarpone cheese with the powdered sugar and vanilla extract until smooth.
  6. Mix in the mango puree and lemon or lime juice until fully combined.
  7. In a separate bowl, whip the heavy cream until stiff peaks form.
  8. Fold the whipped cream into the mango mixture.
  9. Add the dissolved gelatin and mix gently until evenly incorporated.
  10. Fold in 1 cup of diced mango for added texture.
  11. Pour the filling into the prepared pan and smooth the top.
  12. Refrigerate for at least 6 hours or overnight until fully set.
  13. Carefully remove the cake from the pan and garnish with fresh mango slices before serving.

Notes

  • Add passion fruit pulp for a tropical flavor boost.
  • Replace part of the whipped cream with coconut cream for a coconut-mango variation.
  • Layer thin slices of fresh mango throughout the filling for extra fruit flavor.
  • Decorate with toasted coconut flakes for added texture.
  • Store covered in the refrigerator for up to 3 days.
  • Freeze for up to 1 month and thaw overnight in the refrigerator before serving.

Nutrition

Find it online: https://thefamilycooking.com/mango-charlotte-cake-2/