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Mango Charlotte Cake

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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.

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

  1. Line the sides of a springform pan with ladyfinger cookies standing upright.
  2. Arrange additional ladyfingers across the bottom of the pan.
  3. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
  4. Warm half of the mango puree slightly and stir in the bloomed gelatin until fully dissolved.
  5. Allow the mango mixture to cool slightly.
  6. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  7. Fold the mango puree gently into the whipped cream until smooth.
  8. Pour half of the mango mousse mixture into the prepared pan.
  9. Scatter fresh mango cubes over the mousse layer.
  10. Add the remaining mousse and smooth the top.
  11. Refrigerate for at least 4 hours or until fully set.
  12. 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

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