Charlotte Cake with Mango


  • Gelatin 4 leaves
  • Mangoes 2
  • Mangoes with syrup 17,6 Oz
  • 3,53 Oz white cheese
  • Sugar 2,8 Oz
  • Cream fresh liquid 1 cl
  • Rum 6 tablespoons
  • Boudoirs 30


  1. In a large glass of cold water, soak the gelatin sheets.
  2. Peel the mangoes, cut into cubes and keep them aside. Drain and mix the mangoes in the syrup but keep the juice apart.
  3. In a bowl, beat the crème fraîche with 40 g of sugar to make it rise in whipped cream.
  4. Melt the gelatin in 15 cl of the mango juice put aside and add it to the mangoes mixed.
  5. In a large bowl, put the cottage cheese, remaining sugar, whipped cream and mangoes mixed. Mix everything to obtain a cream.
  6. Mix the remaining mango syrup and rum, dip in the boudoirs quickly and arrange them in the bottom and on the turn of a charlotte mold.
  7. Arrange on the inside a layer of mango cream, a layer of fresh mango cut and finish with another layer of cream.
  8. Let stand overnight cool. Then gently remove the charlotte and enjoy.
  • Preparation time: 60 min

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