Mango Charlotte Russe Cake
Mango Charlotte Russe Cake – a no bake easy dessert for any gatherings using ladyfingers, mangoes, and cream.
Servings: 7 servings
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.
Notes
Taste your mascarpone cream mix for additional sweetness. I used mango pulp, which is sweet and store-bought lady fingers also have a coating of sugar. So, for me 3 tbsp was perfect. You can add one more extra spoon and taste it.
I used Ratna Alphonso can from Indian grocery stores.
Mango pulp adds flavor and helps keep mangoes from turning slightly dark.
I had some mango pulp and can be served with slices. As the side lady fingers might need some extra soak.
I diluted mango pulp with water for soaking as it will absorb easily when its thin in consistency.