The Mango Charlotte Russe Cake is an easy no bake kind of dessert and easy to impress guests.
I was planning to make a different flavor of Charlotte Russe but because mangoes are in season thought it would make a perfect dessert.
You can prepare this cake a day in advance too and so its perfect to make ahead and take stress out of making anything on hosting day. Charlotte Russe is usually made with whipped cream stabilized by gelatin. But in my recipe, I have used mascarpone cheese and that brings in both the yum factor and it also helps the whipped cream have structure.
This cake is so easy and impressive with a ribbon and all, it feels like you spent hours making it. If you were to make sponge at home, I understand it is an extra step but using store bought lady fingers are so convenient.
The ingredients used in this recipe
LadyFingers (Saviordi brand) also used for Tiramisu. I t comes in different quantity of packages, we depending how big you want to make your cake.
Mascarpone Cheese – Any brand is good enough.
Heavy whipping cream – its full fat, do not use any other version it will not hold up in warmer weather.
Confectioners Sugar – Any time you use sugar for whipped frosting or cream, confectioners’ sugar is best. It mixes well. I have only used 3 tbsp and would recommend you taste the cream after whipping to make sure its enough sweetness.
Mangoes and Mango Pulp – I have used Ratna brand alphonso pulp that comes in a can and can be easily found at most Indian grocery stores.
Baking Tools
7-inch cake ring w/3-inch height or cheesecake/springform pan.
Acetate Roll – 3 inches in height as well. You can use parchment paper. It will help release the cake from the pan.
Spatula
Electric Mixer
Storage
Cover it loosely in big cake container or plastic wrapped in the same plate, at least chill it for 2 hours or overnight before serving.
Leave it at room temperature for about 10-15 minutes before serving.
Tips/ Suggestions
To prevent ladyfingers to become soggy, dip them just enough. Also keep extra on hand, so if you end up soaking one or two soggy you can use another one.
You can also cut the ladyfingers slightly at the bottom and place them. They might fall when you are trying to arrange them, but don’t worry that’s normal.
Whip cream and cheese medium to stiff peaks but not too long, it will separate.
If you make it a day in advance, you can layer fruits on top just before serving that way they will taste/look fresher.
If you are not into mascarpone cheese, you can use cream cheese too. I prefer mascarpone cheese. You can add flavor too like vanilla extract or cardamom powder.
Dilute the mango pulp if its thick, thinner liquid gets absorbed easily in store-bought lady fingers.
Try more mango recipes linked! You can also watch a reel for how to assemble it on Instagram.
Mango Charlotte Russe Cake
Equipment
- 7-inch cake ring w/3-inchheight or cheesecake/springform pan. Acetate Roll – 3 inches inheight as well. You can use parchment paper. It will help release the cake fromthe pan.SpatulaElectric Mixer
Ingredients
- 20 lady fingers saviordi
- 3 mangoes
- 8 oz. mascarpone cheese
- 1 cup heavy whipping cream
- 3 tbsp confectioner's sugar
- 1 cup mango pulp I used store-bought canned pulp
Instructions
Prep Work
- Mangoes – Peel and chop mangoes and keep them ready.
- Soaking Mango Pulp – Dilute ½ cup of the mango pulp with some warm water about ¼ cup. (soaking the lady fingers)
- Cream Mix – With the help of a hand mixer/blender, whip the heavy cream with confectioner’s sugar and once you get soft peaks, add in mascarpone cheese. Blend it until everything is mixed in and looks smooth and should have medium peak. Do not over whip it or else it will separate, and you might have to start over.
Assemble the cake
- Use a cheesecake pan with removable bottom or a cake ring. Make sure you put a tray or cardboard cake base underneath. I lined my mold with acetate tape (plastic border). It’s not necessary. But helpful.
- Take one lady finger at a time, lightly dip it in the diluted mango pulp and start lining the sides of the mold/pan. It might fall but have patience. Once you line each one of them – I used 14 on the side.
- Cover the bottom of the pan with ladyfingers soaked in mango pulp. I used three in the bottom. DO not worry if there is some gap/space in between. It won’t affect the overall presentation.
- Add whipped mascarpone cheese cream up until halfway up. Spread it evenly.
- Then add some chopped mangoes mixed with 2-3 tbsp of mango pulp (half that we have reserved) and place 3 more lady fingers dipped in diluted mango pulp.
- Cover it with more whipped cream mix and spread it and cover evenly. This is the top part, if you want to pipe flowers on the side you can do so or keep it simple and cover it with rest of chopped mangoes and little bit of pulp if you like. The pulp helps keep mangoes yellow or else it will turn lightly black.
- Garnish it any other way you like, I added some flowers too. You can add mint leaves to give color contrast.
- Keep it in the fridge to let it sit and remove it from fridge few minutes before serving. Unmold it and if you have a ribbon, tie it around with a bow.
