Why You’ll Love This Recipe
This Mango Charlotte Cake is creamy, airy, and packed with tropical mango flavor. It has a stunning presentation while being surprisingly simple to prepare. Since it is a no-bake dessert, it is perfect for warm weather and can easily be made ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 24 ladyfinger cookies
- 2 cups mango puree
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 tablespoon gelatin powder
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- 1 cup fresh mango cubes
Optional decoration:
- Mango slices
- Whipped cream
- Mint leaves
Directions
Line the sides of a springform pan with ladyfinger cookies standing upright.
Arrange additional ladyfingers across the bottom of the pan.
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
Warm half of the mango puree slightly and stir in the gelatin until fully dissolved.
Allow the mixture to cool slightly.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Fold the mango puree gently into the whipped cream until smooth.
Pour half of the mango mousse mixture into the prepared pan.
Scatter fresh mango cubes over the mousse layer.
Add the remaining mousse and smooth the top.
Refrigerate for at least 4 hours or until fully set.
Decorate with mango slices, whipped cream, or mint leaves before serving.
Servings and timing
Servings: 8 servings
Prep time: 25 minutes
Chilling time: 4 hours
Total time: 4 hours 25 minutes
Variations
Add passion fruit puree for extra tropical flavor.
Use coconut whipped cream for a dairy-free version.
Layer thin sponge cake slices with the mousse for extra texture.
Add toasted coconut flakes on top for crunch.
Use mixed tropical fruits such as kiwi or pineapple for decoration.
Storage/Reheating
Store Mango Charlotte Cake covered in the refrigerator for up to 3 days.
Do not leave the cake at room temperature for extended periods because the mousse softens quickly.
Freeze the cake for up to 1 month and thaw overnight in the refrigerator before serving.
This dessert is served chilled and does not require reheating.
FAQs
What is a Charlotte cake?
A Charlotte cake is a dessert typically made with ladyfingers surrounding a mousse or cream filling.
Can I use store-bought mango puree?
Yes. Store-bought mango puree works well if fresh mangoes are unavailable.
What type of mango is best?
Sweet, ripe mangoes such as Ataulfo or Kent mangoes work best.
Can I make this cake ahead of time?
Yes. It is ideal for preparing a day in advance.
Why didn’t my mousse set?
The gelatin may not have dissolved properly, or the cake needed more chilling time.
Can I use agar-agar instead of gelatin?
Yes. Agar-agar can be substituted, though the texture may be slightly firmer.
Can I make this dessert dairy-free?
Yes. Use coconut cream or dairy-free whipping alternatives.
How do I keep the ladyfingers crisp?
The ladyfingers naturally soften slightly from the mousse, creating a cake-like texture.
Can I add extra fruit?
Yes. Kiwi, berries, or pineapple pair beautifully with mango.
What decorations work best?
Fresh mango slices, whipped cream, mint leaves, or edible flowers all create an elegant finish.
Conclusion
Mango Charlotte Cake is a light and elegant no-bake dessert filled with creamy mango mousse and soft ladyfingers. Refreshing, fruity, and visually stunning, this tropical cake is perfect for celebrations or anytime you want a beautiful homemade dessert.
PrintMango Charlotte Cake
Mango Charlotte Cake is a light and elegant no-bake dessert made with soft ladyfinger cookies, creamy mango mousse, and fresh mango layers. This refreshing tropical cake is perfect for birthdays, summer gatherings, or special celebrations.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 24 ladyfinger cookies
- 2 cups mango puree
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 tablespoon gelatin powder
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- 1 cup fresh mango cubes
- Mango slices (optional)
- Whipped cream (optional)
- Mint leaves (optional)
Instructions
- Line the sides of a springform pan with ladyfinger cookies standing upright.
- Arrange additional ladyfingers across the bottom of the pan.
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- Warm half of the mango puree slightly and stir in the bloomed gelatin until fully dissolved.
- Allow the mango mixture to cool slightly.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Fold the mango puree gently into the whipped cream until smooth.
- Pour half of the mango mousse mixture into the prepared pan.
- Scatter fresh mango cubes over the mousse layer.
- Add the remaining mousse and smooth the top.
- Refrigerate for at least 4 hours or until fully set.
- Decorate with mango slices, whipped cream, or mint leaves before serving.
Notes
- Add passion fruit puree for an extra tropical flavor twist.
- Use coconut whipped cream for a dairy-free alternative.
- Store covered in the refrigerator for up to 3 days.
- Freeze for up to 1 month and thaw overnight before serving.
- Sweet ripe mangoes such as Ataulfo or Kent provide the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
