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Mango Charlotte Cake

A delightful dessert combining the creaminess of mascarpone and whipped cream with the sweetness of ripe mangoes, encased in ladyfinger biscuits.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Baking, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Mango Cream Filling
  • 2 pieces ripe mangoes, pureed Ensure mangoes are ripe for the best flavor.
  • 1 cup heavy cream, chilled
  • 1 cup mascarpone cheese, softened
  • 1/2 cup sugar Adjust to taste.
  • 1 teaspoon vanilla extract
  • 1 packet gelatin If needed for stability.
For Assembly
  • Savoiardi (ladyfinger) biscuits Use to line the mold.
  • Fresh mint leaves For garnish.

Method
 

Preparation
  1. Peel, pit, and chop the ripe mangoes. Blend them until smooth and set aside.
  2. In a large mixing bowl, combine the chilled heavy cream, mascarpone cheese, sugar, and vanilla extract. Whip this mixture until soft peaks form.
Assembly
  1. Gently fold the mango puree into the whipped cream mixture until well incorporated, being careful not to deflate the whipped cream.
  2. Dip each Savoiardi biscuit briefly into a bowl of water or mango juice (not soaking) and line the base and sides of a dessert mold.
  3. Pour half of the mango cream mixture into the mold over the ladyfingers. Place another layer of ladyfingers and top with the remaining mango cream.
Chilling and Serving
  1. Cover the mold with plastic wrap and refrigerate for at least 4 hours or overnight, if possible, to allow the cake to set properly.
  2. Gently remove the cake from the mold and transfer it to a serving plate. Garnish with fresh mint leaves and extra mango slices if desired.
  3. Cut into slices and serve chilled. Watch it disappear!

Notes

Store in the refrigerator for up to 3 days. This cake freezes beautifully for up to a month. Avoid reheating as this dessert is best enjoyed cold.