Mango Charlotte Cake

This mango charlotte cake is made with layers of soft ladyfingers, fluffy mango mousse, whipped cream, and fresh mangoes. It's the perfect easy no-bake dessert that looks amazing without much effort!

Jump to:

• What is a charlotte cake?
• Why you'll love this recipe
• Tools you'll need
• Ingredients
• How to make a mango charlotte cake
• Storage
• Freezing
• Tips & tricks
• Frequently asked questions
• More mango recipes to try
• Recipe

This mango charlotte cake has to be one of the easiest cakes to make that still looks like it came from a bakery. The striking scalloped ring design around the outside is a signature feature of charlotte cakes. The inside is filled with a light-as-air mango mousse and whipped cream.

These light, airy, and soft textures are features of all my favourite kinds of cakes like my mango chiffon cake. Naturally, this mango charlotte cake is also one of my favourites!

Charlotte cakes can be made with homemade ladyfingers or sponge cake but store-bought ladyfingers work just as well. They become soft and spongey in texture as they absorb moisture from the filling, just like in tiramisu. The result is a cakey texture that tastes like you spent much more time on it than you actually did.

What is a charlotte cake?

Charlotte cake (also known as charlotte russe or icebox cake) is a French dessert first created in the 19th century made by lining a circular mold with ladyfingers or sponge cake and layering mousse, fresh fruits, syrup, jam, bavarian cream, and/or whipped cream inside.

Why you'll love this recipe

• This charlotte cake is so easy to make since it uses store-bought ladyfingers.
• It's a no-bake dessert recipe - perfect for the warmer months!
• This cake is delicious and full of fresh and fruity mango flavour.
• It's not too sweet and the texture is light and airy.

Tools you'll need

• 9" springform pan - Use a 9" springform pan with tall side walls. Springform pans have a removable bottom so that you can release your cake easily.
• Electric hand mixer - I use my Kitchenaid hand mixer with a whisk attachment for making whipped cream quickly and easily. You can make whipped cream by hand with a whisk but it'll take much longer and it'll give you an arm workout!
• Piping bag - You'll need a piping bag if you want to pipe a design with the whipped cream on top of the cake. I usually opt for 18" piping bags because they hold more and are more versatile. If you don't have one or don't want to use one, just pile all the whipped cream on top and move it around with an offset spatula until you're happy with the look.
• Large round piping tip - Again, optional, if you want to pipe the same design on top of the cake as I did. I like this extra large round tip for piping oversized designs.

Ingredients

• Cold water - This is for blooming your gelatin powder.
• Gelatin powder - Use any powdered gelatin brand you have available to you. i use the Knox brand. Keep in mind that each packet claims to contain 1 tablespoon of gelatin powder but sometimes I find that it's slightly less than that. I would recommend actually measuring out the powder in a tablespoon and using part of a second packet if needed.
• Ladyfinger biscuits - Use any store-bought ladyfingers you have available to you. You can find ladyfingers in most grocery stores in the biscuit or cookie section. Make sure the ladyfingers are the crunchy kind. They will soften up in the cake as it sets.
• Whipping cream - You'll need whipping cream for the mango mousse and for the whipped cream topping. You can whip it all at once and portion out about half of it for the topping or you can whip it up separately. In this recipe, they are separate for clarity.
• Powdered sugar - This thickens up the cream and adds sweetness.
• Vanilla extract
• Mango chunks - You'll need about 4 medium mangoes in total, depending on their size. You'll turn a portion of mango chunks into a puree for the mango mousse and keep the rest for the topping. I highly recommend using fresh mangoes because they have a stronger mango flavour but you can also use frozen mangoes for the mousse. Let them thaw at room temperature before blending.

How to make a mango charlotte cake

For the cake

Bloom gelatin - In a small bowl, add cold water. Sprinkle gelatin powder on top of the water and set it aside undisturbed for at least 5 minutes until the gelatin blooms.

Prep pan - Line a 9" springform pan with a strip of parchment paper or clear acetate around the side walls. Tape it at the seam to hold it in place.

Arrange ladyfingers - Cut about ¼" off one end of the ladyfingers that will be going around the sides of the pan so that they have a flat bottom. Place them vertically around the sides of the pan with the sugared side facing outwards. Arrange a layer of ladyfingers on the bottom of the pan, cutting the biscuits to fit, if needed. Set aside.

Whip cream - In a large mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer to whip it on medium speed until it becomes firm peaks. Set aside.

Puree mangoes - To a blender, add the mango chunks. Pop your bowl of bloomed gelatin in the microwave for about 15 seconds until it melts into a clear liquid. Pour this into the blender and blend until the mangoes are pureed and smooth.

Fold mango puree and cream together - Immediately add the mango puree to the bowl of whipped cream and fold together with a spatula until no streaks remain.

Fill pan - Pour half of this mango mixture into your prepared pan on top of the ladyfingers. Smooth the top with a spatula.

Layer ladyfingers and mousse - Arrange another layer of ladyfingers on top of the mango mousse layer, cutting the biscuits to fit, if needed. Pour the rest of the mango mousse mixture on top. Smooth the top with a spatula.

Chill - Chill the cake in the fridge while you prepare the whipped cream topping.

For the topping

Whip cream - In a large mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until it becomes firm peaks.

Pipe cream - Transfer the whipped cream to a piping bag fitted with a large round tip (or just snip off the tip of the bag). Pipe the cream on top of the mango mousse. Top the cake with mango chunks.

Chill - Cover and chill the cake in the fridge for at least 4 hours or preferably overnight until the mousse is set before serving. 

Storage

This mango charlotte cake can be stored in the fridge for up to 5 days. Wrap leftovers in plastic wrap or store them in an airtight container.

Freezing

Leftover charlotte cake can be frozen for up to 1 month by wrapping each slice in plastic wrap and/or aluminum foil or storing them in an airtight container. Thaw in the fridge overnight before serving.

Tips & tricks

• Work quickly after adding the melted gelatin. The gelatin will start to set as it cools. Once you add it to the mango puree, immediately fold it into the whipped cream and pour it into your pan right away. It really helps to have the pan lined with ladyfingers and ready to go before you start making the filling.
• Cut ¼" off one end of each ladyfinger. You only need to do this to the ladyfingers that will be lining the pan around the sides. This allows them to stand up vertically on their own.
• Use ripe and sweet fresh mangoes. This really makes a difference in the flavour of your cake! Ripe, fresh mangoes are sweeter and more fragrant compared to unripe mangoes and frozen mangoes. Stringy mangoes are totally fine for the mango puree but any mango chunks you use are best if they're not stringy.
• Add mango chunks or puree in between each layer. This is optional but a great variation if you want to take this cake to another level. This adds more texture and mango flavour to each bite.
• Let the cake chill in the fridge overnight or longer. The mousse and whipped cream need time to set and firm up. The ladyfingers also benefit from a long chilling time so that they can soak up more moisture from the mousse and become soft, spongey, and cake-like.
• Freeze the cake for 30 minutes before slicing. This is optional but a tip if you want clean slices or if you find that the cake is falling apart as you cut into it (usually happens if there are too many mango chunks on top weighing it down).

Frequently asked questions

More mango recipes to try

• Mango Chiffon Cake
• Mango Passionfruit Pavlova
• Mango Sago
• Mango Pudding (Hong Kong Style)
• Mango Matcha Latte

Recipe