Mango Charlotte Cake

Mango Charlotte Cake is a stunning dessert that combines the refreshing taste of mango with the light, airy texture of mousse, all surrounded by elegant ladyfingers. This beautiful cake is a celebration of summer flavors and can be a perfect centerpiece for any gathering. With its bright yellow hue and delightful taste, it not only pleases the eye but also tantalizes the taste buds. The use of fresh mango chunks gives it a fruity punch, while the whipped cream adds a creamy touch. This no-bake dessert is also a great option for warmer months when you want to enjoy something sweet without turning on the oven.

While the appearance of the Mango Charlotte Cake may seem daunting, the recipe is quite straightforward. It requires minimal cooking and relies on the delicious natural flavor of mangoes paired with the delicate texture of ladyfingers. Great for celebrations, family gatherings, or just a special treat for yourself, this cake will surely impress. Follow the steps below to create this creamy, flavorful dessert that everyone will love.

Ingredients about Mango Charlotte Cake

List of ingredients with measurements

• 60 g cold water
• 1 tablespoon gelatin powder
• 40 ladyfinger biscuits
• 350 g whipping cream
• 30 g powdered sugar
• 1 teaspoon vanilla extract
• 400 g mango chunks (about 3 medium mangoes)
• 300 g whipping cream (for topping)
• 30 g powdered sugar (for topping)
• 1 teaspoon vanilla extract (for topping)
• 200 g mango chunks (about 1 medium mango for topping)

Optional ingredient substitutions

If you don’t have ladyfinger biscuits, you can use sponge cake or shortbread cookies as an alternative. Instead of gelatin, for a vegetarian option, agar-agar can be utilized, but it might alter the texture slightly. If you’re unable to find fresh mangoes, canned mangoes or mango puree can work in a pinch, but ensure you’re using quality products to keep the flavor vibrant. You can also opt for lactose-free whipping cream if you’re looking for dairy-free options.

How to Make Mango Charlotte Cake

Step 1: Prepare the gelatin

Start by adding cold water into a small bowl. Sprinkle the gelatin powder on top of the water and let it sit for about 5 minutes to allow the gelatin to bloom. This step is crucial as it helps the gelatin dissolve properly without lumps when heated.

Step 2: Prepare the pan

Line a 9-inch springform pan with parchment paper or clear acetate. This helps in easily removing the cake later. Make sure the sides of the pan are well lined, so the ladyfingers don’t stick and the layers separate easily when served.

Step 3: Arrange the ladyfingers

Take the ladyfinger biscuits and cut one end flat. Arrange them vertically around the sides of the pan with the sugared side facing outwards. This not only looks beautiful but also creates a delicious outer layer. Next, arrange a few ladyfingers flat on the bottom of the pan, creating a solid base for the cake.

Step 4: Make the mango mousse

In a mixing bowl, whip the 350 g of whipping cream, adding 30 g of powdered sugar and 1 teaspoon of vanilla extract. Beat until firm peaks form. Meanwhile, blend the 400 g of mango chunks until smooth. Heat the bloomed gelatin in the microwave for about 15 seconds until melted, then mix it with the blended mango. Pour the mango puree into the whipped cream and gently fold until there are no streaks visible. Pour half of this mixture into the lined pan over the ladyfingers.

Step 5: Assemble the cake

Add another layer of ladyfingers on top of the mango mousse that you just poured in the pan. Then carefully pour the remaining mango mousse on top and smooth it out so that it’s even across the surface.

Step 6: Chill the cake

Cover the cake and chill it in the fridge while you prepare the topping. Allowing it to chill will help the layers set properly, which is essential for a clean presentation when serving.

Step 7: Prepare the topping

Whip 300 g of whipping cream again in a separate bowl, adding 30 g of powdered sugar and 1 teaspoon of vanilla extract. Whip until firm peaks form. This will be the delightful topping that enhances the cake’s flavor.

Step 8: Finish the cake

Once the mango mousse has set in the fridge, pipe the whipped cream on top to create an elegant finish. Decorate with the 200 g of mango chunks you set aside earlier, placing them on top of the whipped cream for extra flavor and presentation.

Step 9: Final chill before serving

Cover the cake again and chill it for at least 4 hours, or overnight if possible, to ensure all the components meld together. For an easy slicing experience, place the cake in the freezer for about 30 minutes before you cut it, making clean slices easier.

How to Serve Mango Charlotte Cake

Best ways to serve Mango Charlotte Cake

The Mango Charlotte Cake is best served chilled. It makes a great impression when presented on a nice cake stand or dessert platter. Use a sharp knife to slice through the ladyfingers for cleaner cuts. Serve each slice on individual plates, allowing your guests to admire the beautiful layered effect of the cake before digging in.

Serving suggestions or pairings

Pair slices of the Mango Charlotte Cake with a light drizzle of mango puree or a sprinkle of toasted coconut for an added tropical flair. A scoop of vanilla ice cream or a dollop of extra whipped cream also goes beautifully with each slice. For those who love a bit of tartness, a side of passion fruit sauce can elevate the dessert’s flavor, providing a perfect counterbalance to the sweetness of mango.

How to Store Mango Charlotte Cake

Proper storage methods

To store your Mango Charlotte Cake, make sure it’s kept in an airtight container in the fridge. If you need to store it for a longer period, cutting it into slices and wrapping each piece securely in plastic wrap before placing it in the fridge can also work well.

Tips for reheating or freezing

The Mango Charlotte Cake can be kept in the refrigerator for up to 3 days. It’s best enjoyed fresh, but if you need to freeze it, slice it first and wrap each slice in plastic wrap, then place them in a freezer bag. It can be frozen for up to a month. When you want to serve it, defrost each slice in the refrigerator overnight.

Tips to Make Mango Charlotte Cake

Common mistakes to avoid

One common mistake is not allowing the gelatin to bloom properly. Ensure you give it enough time in the cold water before heating. Another mistake is rushing the chilling process; without proper chilling, the layers may not hold together when sliced. Avoid using overripe mangoes as they can alter the flavor and texture of the mousse.

Helpful tips for better results

For best results, use ripe, sweet mangoes. The quality of the fruit directly affects the cake’s overall flavor. Before blending the mango chunks, make sure to peel and cut them into smaller pieces for easier blending. When folding the mango puree into the whipped cream, use a gentle folding motion to keep the air in the cream for a light texture.

Variation of Mango Charlotte Cake

Suggested variations or twists on the recipe

You can easily switch up this Mango Charlotte Cake by adding different fruits for a mixed fruit version, such as strawberries or peaches. For a twist, try adding a hint of lime or lemon juice to the mango puree for an added citrus flavor that complements the mango. You can also incorporate coconut cream instead of regular cream for a tropical coconut mango charlotte.

Adjustments for dietary preferences

If you want to make the cake vegan, consider using plant-based whipping cream and substitute agar-agar for gelatin. To make it gluten-free, verify that your ladyfingers are gluten-free or create a base using gluten-free cookies or cake. You can also tweak the sugar content based on your dietary needs, using sugar substitutes if required.

FAQs

What can I do if the dish isn’t turning out right?

If your mousse doesn’t set properly, it may be due to insufficient gelatin. Ensure that the gelatin is adequately bloomed and heated before mixing it in. If the ladyfingers are soggy, it might be because of too much mango puree on the bottom layer; make sure to layer carefully.

Can I make this ahead of time?

Yes, the Mango Charlotte Cake can be made in advance and stored in the refrigerator for up to 3 days before serving. In fact, making it a day ahead of time allows the flavors to meld and the cake to set properly.

What can I substitute for ingredients?

If you’re out of ladyfingers, sponge cake works great. For a lighter option, you can use whipped coconut cream instead of dairy-based cream. You can also replace fresh mango with canned mango or mango puree, but be cautious about added sugars in those products and adjust the sugar in your recipe accordingly.

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