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Mango Charlotte

An elegant, no-bake dessert featuring ladyfingers and a light, airy mango mousse that impresses at any gathering.
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Prep Time 40 minutes
Total Time 4 hours
Servings: 8 servings
Course: Celebration, Dessert, Party
Cuisine: French, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Charlotte Base and Shell
  • 24-28 pieces ladyfinger biscuits (savoiardi), roughly 200g
  • 0.33 cup mango juice or orange juice (for dipping the ladyfingers)
  • 1 tablespoon sugar (to sweeten the dipping juice)
For the Mango Mousse Filling
  • 2 cups fresh mango puree (from about 3 large ripe mangoes, or use canned) Canned mango pulp like Alphonso variety works brilliantly.
  • 1 cup heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 2.5 teaspoons unflavored gelatin powder
  • 3 tablespoons cold water (to bloom the gelatin)
  • 2 tablespoons fresh lemon or lime juice
  • 0.25 teaspoon vanilla extract
For Decoration
  • 1 large ripe mango, peeled and thinly sliced or diced
  • 2 tablespoons apricot jam or mango jam, warmed (for glazing, optional)
  • Fresh mint leaves for garnish (optional)
  • A ribbon to tie around the charlotte for presentation (optional)

Method
 

Preparation
  1. Prepare the mango puree by peeling and chopping the mangoes, then blending into a smooth puree. Add lemon or lime juice and blend for an additional 10 seconds.
  2. Bloom the gelatin by sprinkling it over cold water and letting it sit for 5 minutes, then microwave until melted, about 15-20 seconds.
  3. In a clean bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assembly
  1. Line the bottom of a springform pan with parchment paper and grease the sides.
  2. Dip the ladyfingers in the mango or orange juice mixture and arrange them around the sides and bottom of the pan.
  3. Fold the whipped cream into the mango-gelatin mixture gently and pour half into the prepared pan.
  4. Add another layer of dipped ladyfingers, then top with the remaining mousse. Smooth the top and cover with plastic wrap.
  5. Refrigerate for at least 4 hours, preferably overnight to let it set.
Decoration and Serving
  1. Unmold the charlotte and arrange fresh mango on top. Optionally glaze with warmed jam and garnish with mint leaves.
  2. Slice with a hot, dry knife and serve cold.

Notes

Store covered in the fridge for up to 3 days or freeze for up to 1 month. Use sharp knives for clean slices.