Q1: What is a Charlotte Cake?

A Charlotte is a classic French molded dessert. It is typically made in a round mold that has been lined with a "wall" of cookies (most famously, ladyfingers) or slices of buttered bread. The inside is then filled with a fruit purée, mousse, or a Bavarian cream. The final dessert is chilled, unmolded, and often tied with a ribbon.

Q2: What is the best way to choose and cut a ripe mango?

Don't judge a mango by its color! The best way to choose a ripe mango is by feel and smell . It should yield to gentle pressure (like a ripe peach or avocado), and it should have a sweet, fruity fragrance near the stem. For this recipe, sweet, non-fibrous varieties like Ataulfo (honey), Kent, or Keitt are excellent choices. To cut it, slice the "cheeks" off from either side of the flat, central pit. You can then score the flesh in a grid pattern and scoop it out with a spoon, or peel the skin and dice the flesh.

Q3: Why didn't my mousse set up properly?

The most common reason for a mousse that doesn't set is an issue with the gelatin. It is crucial to let the gelatin powder "bloom" in the cold water for the full 5-10 minutes, and then to make sure it fully melts and dissolves into the warm mango purée. If the gelatin doesn't dissolve properly, it won't be able to set the mousse. The long, uninterrupted chilling time of at least 6 hours is also essential.

Q4: How do I get a super clean, professional edge on my cake when I remove the pan?

The secret to a perfect, clean finish is to line the inside ring of your springform pan with a strip of parchment paper or, for an even cleaner result, a strip of clear acetate (which you can find at baking supply stores or online). When you unmold the chilled cake, this liner will peel away cleanly, leaving a perfectly smooth and beautiful side.

Q5: Can I make this cake with a different fruit?

Yes, absolutely! This recipe works beautifully with other soft fruits that can be puréed. A Strawberry Charlotte (using strawberries instead of mangoes) is a classic. A Raspberry Charlotte would also be stunning and delicious.

The Best Stunning & Easy Mango Charlotte Cake

Name: The Best Stunning & Easy Mango Charlotte Cake
Prep time: 40 min
Cook time: 1 min
Total time: 4 h 41 min
Cuisine: French
Ingredients: Charlotte Cake:; 60 g (about ¼ cup) cold water; 1 tablespoon gelatin powder; 40 ladyfinger biscuits; 350 g (about 1 ½ cups) whipping cream; 30 g (about ¼ cup) powdered sugar; 1 teaspoon vanilla extract; 400 g (about 2-3) mango chunks; Topping:; 300 g (about 1 ¼ cups) whipping cream; 30 g (about ¼ cup) powdered sugar; 1 teaspoon vanilla extract; 200 g (about 1) mango chunks

The Best Stunning & Easy Mango Charlotte Cake

An elegant, no-bake dessert, this Mango Charlotte Cake is constructed by lining a springform pan with ladyfinger cookies to create the ‘walls’ of the cake. It is then filled with layers of more ladyfingers and a light mango mousse. The mousse is made from pureed fresh mango, stabilized with gelatin, and folded into a homemade sweetened whipped cream. The cake is chilled for several hours to set the mousse and soften the ladyfingers, then decorated with more whipped cream and fresh mango chunks.

Author: Grace
Prep Time: 40 minutes
Cook Time: 1 minute
Total Time: 4 hours 41 minutes (includes chilling time)
Yield: 10-12 servings 1x
Category: Dessert
Method: No-Bake, Chilling, Layering
Cuisine: French

Ingredients

Scale

Charlotte Cake:
60 g (about ¼ cup) cold water
1 tablespoon gelatin powder
40 ladyfinger biscuits
350 g (about 1 ½ cups) whipping cream
30 g (about ¼ cup) powdered sugar
1 teaspoon vanilla extract
400 g (about 2-3) mango chunks
Topping:
300 g (about 1 ¼ cups) whipping cream
30 g (about ¼ cup) powdered sugar
1 teaspoon vanilla extract
200 g (about 1) mango chunks

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Instructions

Prepare the Pan and Mousse Base:
In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for at least 5 minutes to bloom.
Line the sides of a 9-inch springform pan with a strip of parchment paper or clear acetate.
Trim about ¼ inch off one end of about 23 ladyfingers so they stand flat. Arrange them vertically, cut-side down, around the inside of the pan with the sugared side facing out.
Arrange a layer of the remaining ladyfingers on the bottom of the pan, cutting them to fit as needed. Set aside.
In a large bowl, beat 350g of whipping cream, 30g of powdered sugar, and 1 teaspoon of vanilla extract with an electric mixer until firm peaks form. Set aside.
In a blender, puree 400g of mango chunks until smooth.
Microwave the bloomed gelatin for about 15 seconds until it melts into a liquid. Pour the liquid gelatin into the blender with the mango puree and blend to combine.
Immediately pour the mango puree into the bowl of whipped cream and gently fold them together with a spatula until no streaks remain.
Assemble the Cake:
Pour half of the mango mousse into the prepared pan over the ladyfinger base and smooth the top.
Arrange another layer of ladyfingers on top of the mousse.
Pour the rest of the mango mousse on top and smooth the surface.
Chill the cake briefly in the fridge while you prepare the topping.
Decorate and Chill:
For the topping, whip 300g of whipping cream with 30g of powdered sugar and 1 teaspoon of vanilla extract until firm peaks form.
Transfer the whipped cream to a piping bag. Pipe the cream on top of the mango mousse layer. Top with the remaining 200g of mango chunks.
Cover and chill the cake in the refrigerator for at least 4 hours, or preferably overnight, until the mousse is set.
For the cleanest slices, freeze the cake for about 30 minutes just before serving.

Notes

This is a no-bake dessert, but it requires a long chilling time for the gelatin-based mousse to set properly.
Blooming the gelatin in cold water first is a crucial step to ensure it dissolves smoothly when melted.
Trimming the ladyfingers for the sides helps them stand up straight and creates a neater presentation.
The long chill time not only sets the mousse but also softens the ladyfingers into a soft, cake-like texture.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 350-420
Sugar: 30-38 g
Sodium: 60-90 mg
Fat: 20-25 g
Saturated Fat: 12-16 g
Carbohydrates: 35-45 g
Fiber: 1-2 g
Protein: 4-6 g
Cholesterol: 90-120 mg

Find it online: https://www.eatswithsoul.com/mango-charlotte/