Coconut Charlotte with Mango

Samsung
This summer, enjoy a spectacular dessert that, in addition to having an extraordinary presentation, will delight you with the incredible combination of mango and coconut. It features a soft vanilla cake, a coconut mousse with pieces of fresh mango, and ladyfingers around. Try it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2/3 cups cow's milk
  • 1 1/2 tablespoons lime juice
  • 2/3 cups butter, (112 g)
  • 1/2 cups sugar
  • 1 egg, large
  • 1 egg white
  • 1 teaspoon vanilla essence
  • 1 1/2 cups flour
  • 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2 packages cream cheese, 190 g each, for the filling
  • 1 1/2 cups coconut cream, for the filling
  • 1/2 cups whipping cream, for the filling
  • 2 tablespoons lime juice, for the filling
  • 1 tablespoon vanilla essence, for the filling
  • 1/4 cups icing sugar, for the filling
  • 3 envelopes unflavored gelatin powder, (7 g each), hydrated and melted for the filling
  • 3 mangoes, in cubes
  • 3/4 cups mango purée, for the mirror
  • 1/4 cups sugar, for the mirror
  • 1 tablespoon lime juice, for the mirror
  • 2 envelopes unflavored gelatin powder, (7 g each), hydrated and melted for the mirror
  • 3 cups ladyfingers, for decoration
  • whipped cream, for decoration
  • 1/4 mangoes, in thin slices, for decoration
  • peppermint, for decoration
Preparation
3h
20 mins
Low
  • Preheat the oven to 180°C.
  • For the buttermilk, mix the lemon juice with the milk and let sit for 10 minutes.
  • For the cake, in a bowl, beat the butter with the sugar until combined, add the egg, the egg white, and the vanilla essence. Beat for 5 minutes.
  • Gradually add the dry ingredients alternating with the buttermilk and beat until you have a homogeneous mixture.
  • Pour into a previously greased baking tray and bake for 12 minutes. Cool.
  • Using a 15 cm diameter ring, cut the cake to obtain a disc. Set aside.
  • For the filling, beat the cream cheese until smooth, add the coconut cream and the whipping cream. Continue beating until doubled in volume, then add the lemon juice, vanilla, and powdered sugar.
  • Once the ingredients are combined, add the hydrated gelatin in a thin stream while continuing to beat until fully incorporated.
  • Gently fold in the mango cubes and pour the mixture into the ring with the cake base almost to the edge, level with a spatula, and tap to remove air bubbles. Refrigerate until set in the Samsung Family HubTM refrigerator.
  • For the mango mirror, in a pot over medium heat, heat the mango puree with the sugar until completely dissolved, add the lemon juice and the gelatin and mix well. Cool, ensuring it doesn't set.
  • Remove the charlotte from refrigeration and pour in the previous preparation, level, and refrigerate again in the Samsung Family HubTM refrigerator until fully set.
  • Carefully unmold the charlotte and attach the ladyfingers around it with a little whipped cream. Decorate the top with cream forming a circle, add the mango slices rolling slightly and the mint leaves. Serve chilled.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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