Mango Charlotte
This Mango Charlotte is a refreshing, no-bake layered dessert that combines the tropical sweetness of fresh mangoes with creamy custard and crisp Maria biscuits.
Ingredients
- 3–4 large ripe mangoes, peeled and pitted
- 1 package Maria biscuits (or similar tea biscuits)
- 2 cups heavy cream or evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 2 packets (7g each) unflavored gelatin
- 1/2 cup water (to bloom gelatin)
- 1 tsp vanilla extract
- Fresh mint leaves (for garnish)
Preparation Instructions
1. Prepare the Mango Base
Slice two of the mangoes into chunks. Place them in a blender along with the heavy cream (or evaporated milk), sweetened condensed milk, and vanilla extract. Blend until the mixture is completely smooth and vibrant yellow.
2. Bloom and Add Gelatin
Sprinkle the gelatin over 1/2 cup of cold water and let it sit for 5 minutes. Microwave the mixture for 20–30 seconds until fully dissolved. With the blender running on low, slowly pour the dissolved gelatin into the mango mixture to ensure it is evenly incorporated.
3. Layer the Charlotte
In a rectangular glass baking dish, place a single layer of Maria biscuits across the bottom. Pour a portion of the mango cream over the biscuits, spreading it to the edges with a spatula. Repeat the process, alternating layers of biscuits and cream until the dish is full, finishing with a smooth layer of mango cream on top.
4. Chill to Set
Place the dish in the refrigerator for at least 4 to 6 hours, or overnight. This allowing the biscuits to soften into a cake-like texture and the gelatin to set the cream into a firm custard.
5. Decorate and Serve
Before serving, thinly slice the remaining mangoes. Arrange the slices on top of the dessert in a decorative fan or rose pattern. Add small cubes of fresh mango and mint leaves for a professional finish. Slice into squares and serve chilled.
