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Mango Charlotte Cake

Mango Charlotte Cake

Enjoy a delightful Mango Charlotte Cake, a refreshing dessert that tastes like summer with its vibrant mango flavor.
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Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Dessert
Cuisine: Tropical
Keyword: Light Desserts, Mango Charlotte Cake, Mango Desserts, No-Bake Desserts, Party Desserts, Summer Desserts
Servings: 8 slices
Calories: 250kcal

Equipment

  • springform pan
  • mixing bowl
  • Whisk

Ingredients

For the Cake Base

  • 24 pieces Ladyfingers Perfect for creating a light and airy structure.

For the Mango Mousse

  • 2 cups Mango Puree Use ripe, sweet mangoes.
  • 1 tablespoon Gelatin Helps the mousse set.

For the Whipped Cream

  • 2 cups Heavy Cream Should be cold for best whipping.
  • 1/4 cup Granulated Sugar Balances sweetness of mango.

Instructions

Making the Mango Charlotte Cake

  • Start by sprinkling gelatin over a few tablespoons of water and let it sit for about 5 minutes.
  • Gently warm the gelatin mixture until completely dissolved and stir it into the mango puree.
  • In a chilled mixing bowl, whip the heavy cream with the sugar until soft peaks form, about 3-4 minutes.
  • Gently fold the whipped cream into the mango mixture until fully incorporated.
  • Line the bottom and sides of a springform pan with ladyfingers, placing them vertically. Pour the mango mousse into the pan, packing it down.
  • Cover the pan and refrigerate for at least 4 hours to allow the cake to firm up.
  • Once set, carefully release the cake from the pan and garnish with fresh mint. Slice and serve chilled.

Notes

Allow the cake to chill for optimal flavor melding before serving.

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 50mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 0.5mg
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