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French Mango Coconut Charlotte

2016-06-19
  • This Recipe
  • Cuisine: French Cuisine
  • Course: Dessert, Layer Cake
  • Difficulty: Experienced
  • Category: Course
  • Servings: 10
  • Preparation Time: 3 H
  • Cooking Time: 15 Minutes
  • Readiness Time: 4 H
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Sunday June 19, 2016
  • Comments : 2 Comments
  • Languages :  English  |   Français

   La version Française se trouve ICI
A classic French layer cake called Charlotte, with an exotic twist, with Mango fruit and Coconut mousse 








About this recipe

A beautiful French Cake called "Charlotte"

Mango Coconut Charlotte


 

Traditionally, this French Charlotte is made with pears, but I find that my version with coconut and mangoes more modern and more delicious

Mango Coconut Charlotte


 

The combination mango and coconut works every time I bring this pastry to a party!

Mango Coconut Charlotte


 

Ingredients

Mango Coconut Charlotte

For a cake, 8.26" (or 8 17/64" or 21 cm) in diameter

 
A Laydfinger Dough. The recipe is HERE

 Mango Jelly

2 ⅓ Cups Mangoes (400 grams)

4 Gelatin Sheets

3 Tablespoons Sugar (40 grams)

 Decoration

some Mangoes


 

For a cake, 7.08" (or 7 3/32" or 18 cm) in diameter

 
A Laydfinger Dough. The recipe is HERE

 Mango Jelly

1 ¾ Cup Mangoes (293.8 grams)

2.9 Gelatin Sheets

2 Tablespoons Sugar (29.3 grams)

 Decoration

some Mangoes


 

For a cake, 5.9" (or 5 29/32" or 15 cm) in diameter

 
A Laydfinger Dough. The recipe is HERE

 Mango Jelly

1 ¼ Cup Mangoes (204 grams)

2 Gelatin Sheets

1 Tablespoon Sugar (20.4 grams)

 Decoration

some Mangoes


 

You will need...

Steps

The Mango Jelly

1. Bloom the

Gelatin

(4 Gelatin Sheets) in cold water for

2 minutes

while keeping the saucepan on low heat

2.  Cook

on medium heat

the diced

Mangoes

(2 ⅓ Cups or 400 g). I recommend canned mangoes

3. Add in the

Sugar

(3 Tablespoons or 40 g)

4. After cooking

2 minutes

, blend into a puree

5. Add the

Gelatin

(4 Gelatin Sheets) and stir

6. You may either use a pastry ring with a plastic wrap, or use a silicone mold

7.  Pour in the jelly and place into the freezer for at least

2 hours

until hard
Mango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut Charlotte

Ladyfingers

8. To make the ladyfingers, follow these instructions

9. You need to make the ladyfingers for the side and a circle for the bottom
Mango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut Charlotte

10. Sprinkle with icing sugar, and bake
Mango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut Charlotte

Mango Coconut Charlotte

La Mousse Coco

11. Continue by making the Coconut Mousse, HERE

 

Montage

12. Use a pastry ring, that needs to be tall (3.14" (or 3 5/32" or 8 cm))
Mango Coconut Charlotte

13. I am also using an "acetate film", a transparent film that makes it easier to remove the ring
Mango Coconut Charlotte

14. Soak the ladyfingers with mango juice (from the can)
Mango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut Charlotte

15. Pour some Coconut mousse

16. Take the mango jelly out of the freezer, remove from the mold

17. Insert the frozen jelly inside the mousse
Mango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut Charlotte

18. Add more mousse

19.  Place in the fridge for at least

4 hours

Mango Coconut CharlotteMango Coconut CharlotteMango Coconut CharlotteMango Coconut Charlotte

Finition

20. 

4 hours

later, take the cake out of the fridge

21. Place the

Mangoes

slices on a rack so most of the can juice drains
Mango Coconut CharlotteMango Coconut Charlotte

22. Place the sliced

Mangoes

(I recommend canned mangoes)
Mango Coconut CharlotteMango Coconut Charlotte


Decoration

You may decorate with gumpaste flowers

Mango Coconut Charlotte

 

You may also use a ribbon to decorate

Mango Coconut Charlotte

 

Result

Place in the fridge for at least

2 hours

before serving

Mango Coconut Charlotte


 

The result and the pix





Comments for This Recipe

2 Comments
  1. On Sunday October 1, 2017
    Ilyas (http://Chef) wrote:
    Thanks very much like
  2. On Tuesday October 3, 2017
    François answered:
    You're welcome

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Cooking with the same ingredients ?


What else to cook with Ladyfingers

Rating:
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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



2 ⅓ Cups Mangoes (400 g)

4 Gelatin Sheets

3 Tablespoons Sugar (40 g)

some Mangoes