Mango Creamy Cheese Charlotte
Indulge in the tropical elegance of a Mango Creamy Cheese Charlotte, a no-bake dessert that’s as stunning as it is delicious. Perfect for special occasions, this recipe features delicate ladyfinger biscuits forming a charming charlotte border, encasing a luscious mango-infused cream cheese filling. The velvety blend of cream cheese, whipped cream, and fresh mango puree is elevated with a hint of vanilla and a whisper of gelatin to create a dreamy, airy texture. Garnished with vibrant mango cubes, a drizzle of mango puree, and fresh mint leaves, this elegant centerpiece is as refreshing as it is visually striking. Ready in just 30 minutes of prep time, this summery dessert is served chilled, making it the perfect make-ahead treat for entertaining.
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Recipe Information
Ingredients
- 24 pieces Ladyfingers
- 2 whole Fresh mangoes
- 250 grams Cream cheese
- 200 ml Heavy cream
- 100 grams Powdered sugar
- 2 teaspoons Unflavored gelatin
- 3 tablespoons Water
- 1 teaspoon Vanilla extract
- 100 grams Mango puree
- 5 leaves Fresh mint leaves
Instructions
Prepare a springform pan (8-inch) by lining the bottom with parchment paper. Arrange the ladyfingers upright along the inner rim of the pan, with the sugared side facing outward, to form a charlotte border. Cover the base of the pan with more ladyfingers, cutting them to fit snugly if necessary.
Peel and cube the fresh mangoes. Set aside half of the mango cubes for garnish and blend the rest into a smooth puree.
In a small bowl, sprinkle the gelatin over 3 tablespoons of water and let it bloom for about 5 minutes. Once bloomed, microwave it for 15 seconds or until fully dissolved. Let it cool slightly.
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add in the vanilla extract and dissolved gelatin, mixing well to incorporate.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring it’s fully combined.
Fold in the mango puree (reserve a few tablespoons for drizzling later) to create the mango cream cheese filling.
Pour the cream cheese filling into the lined pan, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling is set.
Once set, carefully remove the charlotte from the springform pan and transfer it to a serving plate. Decorate the top with the reserved mango cubes, a drizzle of the remaining mango puree, and fresh mint leaves.
Cut into slices and serve chilled.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 46.4 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
