As an Asian, Mango is one of our favorite fruits. So made a mango mousse French Charlotte Cake. This dessert makes a beautiful presentation and is filled with creamy mango mousse and topped with fresh berries.
The Charlotte only needs plenty of chilling time to firm up the mousse for serving, and once it's ready, it makes a lovely light dessert for summer lunches and evening dinners, or any special occasions and treats.
So thought that what can be a better treat for Valentine's day-night dessert?
Prep time: 2 hours to Overnight
Assembling time: 30 mins
Cooking time: 15 min
Serving: 9-inch cake
500g mango pulp (fresh or canned )
3 tsp of Gelatin powder
2 cups of heavy cream
1/4 cup of sugar (optional)
40 pieces Lady Finger Biscuits
Fresh berries for decorations.
1 cup water
1/2 cup palm sugar ( Regular sugar - it's optional)
1 teaspoon Vanilla extract (or your favorite flavor)
Make the Mango Mousse :
First, in a small bowl, combine cold water and gelatin and let sit for 5 mins.
Put a saucepan over low heat, take 1/2 cup of mango pulp and sugar, and heat properly.
Then add the gelatin mixer and stir until fully dissolved and simmer for 1 minute over low heat, or until fully dissolved.
Then add the warm gelatin mango mixer to the rest of the cold mango and stir until thoroughly combined.
Beat the cream with a stand mixer or with a hand bitter until it becomes soft foamy.
Then fold the mango gelatin whole mixture with the heavy whipping cream and gently combine well and set it aside.
Make the syrup:
In a small saucepan, add Vanilla extract,1 cup sugar, and 1 cup of water.
Put the pan on medium heat and bring it to a boil.
When the sugar dissolves and turns off the heat.
Set it aside and let it comes to cool down.
Assemble the Cake :
Cut the one end of the round tip of the ladyfinger so that they can sit properly.
Soak each ladyfinger in the sugar syrup for just 3 secs and line them on a removable bottom cake pan by pressing the ladyfingers into the side of the pan in an upright fashion.
Then again, soak each ladyfinger in the sugar syrup for just 3 secs, continue to cover the bottom with them.
Pour the mango mousse into the center of the pan, spreading it out to cover all the ladyfingers;
Gently smooth the surface of the mousse and in the same manner layer the second layer of ladyfingers.
Top with remaining mango mousse and gently smooth the top with a spatula until even.
Refrigerate for a minimum of 2 hours or overnight for best result.
When the mousse is set, carefully take out the outer ring of the cake mold.
Wrap with ribbon if desired.
Then decorate the cake with fresh strawberries, raspberries, and fresh cream.
Enjoy the French Mango Charlotte Cake with a hot cup of tea or coffee!