Mango Carlota recipe

The charlotte or charlotte, in its French name, is a typical French dessert that is characterized by having a biscuit or biscuit base, with a mousse-type filling. It is served cold, it is easy to make and it is delicious. This dessert can be made in various flavors, although the most popular carlota in the world is lemon.

From this article we suggest you make a mango carlota, very fresh for summer times, very rich in flavor and with the appeal that this type of cake brings, surrounded by ladyfingers or Maria-type cookies. If you are a cook and you like to make your own desserts, do not hesitate to continue reading to discover how to make mango carlota.

Ingredients to make mango Carlota:

200 grams of ladybug biscuits or cookies (about 16 units)

150 milliliters of mango, orange or similar juice
9 unflavored gelatin sheets
350 grams of mango puree (about 2 large mangoes)

175 grams of sugar
2 egg whites at room temperature
400 grams of whipping cream or heavy cream

100 grams of chopped mango
1 pinch of salt

How to make Mango Charlotte:

Cut the tip of the ladyfingers without overdoing it and save it. Remember that you can also make the mango carlota recipe with Marías cookies.

Line a detachable mold about 20 cm in diameter with baking paper.
First line the base with a circle of cut paper and then the sides. Leave the paper on the sides a little higher than the mold.
Soak the widest and flattest part of the ladyfingers in the juice and stand them up, covering the walls of the mold and also lining the base.

You can also use the ends that you cut in the previous step to cover the holes in the bottom.
Reserve in the fridge. You can use the juice you want, mango, orange, lemon… Thus, you will get a mango and lemon carlota or the flavor that you like best.
If you don’t have any juice at home, you can also make a syrup to soak the biscuits.

To do this, cook 75 ml of water with 75 g of sugar for 5 minutes and you have ready a syrup to soak the soletillas.
Trick: If you use cookies, also dip them in the juice, cover the walls and the bottom with them. For the background, you will need to cut some cookies and fill in the gaps.
Hydrate the gelatin in cold water

Peel the mangoes and get about 400 g of large pieces of pulp. If you have leftover pulp, reserve it to later chop it up and put it inside the mango carlota. Blend the 400 g of mango with a blender until it is a puree.
Remove 100 g of mango puree. Reserve the excess covered with plastic wrap in the fridge.
Heat the 100 g of mango puree in the microwave or in a saucepan over the heat, drain the gelatin leaves and add them to the puree one by one while stirring so that it is well integrated. Booking.

Put a saucepan on the fire and introduce 125 g of sugar and 50 g of water. Stir and cook over medium heat for 12 minutes.
While the syrup is cooking, mount the egg whites with a pinch of salt using an electric whisk.
When the 12 minutes of cooking the syrup have passed, remove it from the heat and quickly add it in the form of a fine thread to the whites while you continue beating with the rods.

You will notice that the bowl where you are beating is heating up. Once all the syrup has been added, continue beating until the bowl cools down.
You will only have to touch the sides of the bowl to know if it is still very hot or just warm. Reserve this meringue to make the filling for the mango carlota.
Whip the cream with electric whisks. It must be very cold for it to mount correctly.

Add to the cream the meringue that you had reserved and the 100 g of mango puree with the gelatin.
Mix with enveloping movements, but leaving the mousse well integrated.
Cut into cubes about 100 g of mango. You can use the pieces that you had left over from making the puree. Add them to the previous mousse and mix gently, but integrating them well into the mixture.

Take the mold out of the fridge and pour the mango mousse
Reserve the dessert in the refrigerator for 1 hour.
This no-bake mango carlota is very simple and versatile, since you could also make it by creating layers with cookies.

That is, if you have used Maria cookies to make it, you can add a layer of mousse, another of cookies and another of mousse.
Meanwhile, put 3 gelatin leaves to hydrate in water.
Take out the puree that you had reserved in the fridge, weigh 250 g of puree and add 50 g of sugar. Mix and heat it in the microwave or in a saucepan.

Drain the gelatin sheets and add themone by one to the mango puree with the sugar while stirring so that they are well integrated.
Let cool slightly to room temperature.
Take out the mango carlota, cover the surface with the mango pureeand put the dessert back in the fridge until it sets. If you can leave it overnight better.

Unmold carefully, remove the baking paper that you had put on it and it is ready to serve.
This homemade mango carlota recipeis delicious and offers an incredible contrast of textures.