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Coconut Carlota Pastry with Mango

20 mins
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This summer enjoy a spectacular dessert that, in addition to having an extraordinary presentation, you will love the incredible combination of mango with coconut. It has a soft vanilla sponge cake, a coconut mousse with natural mango chips and soletas around it. Try it!
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10 portions
  • 2/3 cups milk
  • 1 1/2 tablespoons lemon juice
  • 2/3 cups butter, (112 g)
  • 1/2 cups sugar
  • 1 egg, big
  • 1 egg white
  • 1 teaspoon liquid vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2 packages cream cheese, 190 gc / u, for the filling
  • 1 1/2 cups coconut cream, for the filling
  • 1/2 cups whipping cream, for the filling
  • 2 tablespoons lemon juice, for the filling
  • 1 tablespoon liquid vanilla, for the filling
  • 1/4 cups powdered sugar, for the filling
  • 3 envelopes gelatin, (7 gc / u), hydrated and melted for filling
  • 3 mangos, in cubes
  • 3/4 cups mango puree, for the mirror
  • 1/4 cups sugar, for the mirror
  • 1 tablespoon lemon juice, for the mirror
  • 2 envelopes gelatin, (7 gc / u), hydrated and melted for the mirror
  • 3 cups lady finger, to decorate
  • enough whipped cream, to decorate
  • 1/4 mangos, in thin sheets, to decorate
  • to taste peppermint, to decorate


Preheat the oven to 180 ° C (356F)
For the buttermilk, mix the lemon juice with the milk and let stand 10 minutes.
For the cake, in a bowl beat the butter with the sugar until it integrates, add the egg, the white and the essence of vanilla. Beat for 5 minutes.
Add the powders little by little, alternating with the buttermilk and beat until you have a homogeneous mixture.
Pour into a baking tray previously greased and bake for 12 minutes. Chill
With the help of a ring of 15 cm in diameter, cut the cake so as to obtain a disc. Reserve.
For the filling, beat the cream cheese until it softens, add the coconut cream and the whipping cream. Continue beating until doubling its volume, add lemon juice, vanilla and sugar glass.
Once the ingredients are integrated, add the hydrated gelatin in the form of a thread while stirring until completely incorporated.
Add the mango cubes in an enveloping way and pour the preparation into the hoop with the base cake almost to the edge, match with a spatula and tap to eliminate air bubbles. Refrigerate until set in the Samsung Family HubTM refrigerator.
For the mango mirror, in a saucepan over medium heat, heat the mango puree with the sugar until it dissolves completely, add the lemon juice and the greenery and incorporate very well. It cools taking care that it does not set.
Remove the cooling carlota and pour the previous preparation, match and refrigerate again in the Samsung Family HubTM refrigerator until it settles completely.
Unmold the carotilla carefully and stick the soletas around with a little whipped cream. Decorate the top with cream forming a circle, add the sheets of mango coiling slightly and the mint leaves. Serve cold


Garnish the carlota with whipped cream, mango cubes and fresh mint leaves.


When working with grenetina it is important that you always take care of the temperatures, since, if the preparation cools down too much, it may set before pouring it into the mold, so you will have to heat it up again.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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