Mango Coconut Charlotte by @hervecuisine

45 min

8 servings

🥭

500 g

Mango

🍋

1

Lime zest

🌾

20

Ladyfinger biscuits

🍬

150 g

Sugar

🥥

400 ml

Whippable coconut cream

🍮

3

Gelatine sheets

💧

150 ml

Water

🍋

Lime juice and zest

🍦

Vanilla

🥥

Desiccated coconut

  1. Heat
    • Water
    • Sugar
    • Lime juice and zest

    Prepare the syrup: heat the water with the sugar, lime juice, lime zest and vanilla, then let infuse and cool.

  2. Blend
    • Mango

    Blend two thirds of the mango into a coulis.

  3. Heat
    • Mango
    • Gelatine sheets

    Heat a third of this coulis in a saucepan, add the gelatine (previously rehydrated, or the agar-agar at the start of cooking) and melt it fully, then pour back into the rest of the coulis.

  4. Cool
    • Mango

    Let the coulis cool to lukewarm.

  5. Whip
    • Whippable coconut cream

    Whip the very cold coconut cream until firm.

  6. Add
    • Sugar
    • Mango

    Add the sugar, then half of the cooled coulis, and whip for a few seconds to get a light mousse.

  7. Soak
    • Ladyfinger biscuits

    Soak the ladyfinger biscuits in the syrup, then arrange them in the bottom and around the sides of a charlotte mould.

  8. Spread

    Spread a layer of mousse.

  9. Add
    • Mango

    Add diced mango and a little of the remaining coulis.

  10. Add
    • Ladyfinger biscuits

    Add another layer of soaked ladyfinger biscuits.

  11. Add

    Add a final layer of mousse.

  12. Garnish
    • Mango
    • Desiccated coconut

    Finish with the coulis and grated coconut on top.

  13. Chill

    Chill in the fridge for at least 4 hours, or overnight, before unmoulding.

Mango Coconut Charlotte by @hervecuisine

45 min

8 servings

🥭

500 g

Mango

🍋

1

Lime zest

🌾

20

Ladyfinger biscuits

🍬

150 g

Sugar

🥥

400 ml

Whippable coconut cream

🍮

3

Gelatine sheets

💧

150 ml

Water

🍋

Lime juice and zest

🍦

Vanilla

🥥

Desiccated coconut

Preparation Steps

  1. Step 1/13

    Prepare the syrup: heat the water with the sugar, lime juice, lime zest and vanilla, then let infuse and cool.

    💧Water
    🍬Sugar
    🍋Lime juice and zest
    🍦Vanilla
    🍲saucepan

  2. Step 2/13

    Blend two thirds of the mango into a coulis.

    🥭Mango

  3. Step 3/13

    Heat a third of this coulis in a saucepan, add the gelatine (previously rehydrated, or the agar-agar at the start of cooking) and melt it fully, then pour back into the rest of the coulis.

    🥭Mango
    🍮Gelatine sheets
    🍲saucepan

  4. Step 4/13

    Let the coulis cool to lukewarm.

    🥭Mango
    🥣bowl

  5. Step 5/13

    Whip the very cold coconut cream until firm.

    🥥Whippable coconut cream
    🥄whisk

  6. Step 6/13

    Add the sugar, then half of the cooled coulis, and whip for a few seconds to get a light mousse.

    🍬Sugar
    🥭Mango
    🥄whisk

  7. Step 7/13

    Soak the ladyfinger biscuits in the syrup, then arrange them in the bottom and around the sides of a charlotte mould.

    🌾Ladyfinger biscuits
    charlotte mould

  8. Step 8/13

    Spread a layer of mousse.

    charlotte mould

  9. Step 9/13

    Add diced mango and a little of the remaining coulis.

    🥭Mango
    🔪knife
    charlotte mould

  10. Step 10/13

    Add another layer of soaked ladyfinger biscuits.

    🌾Ladyfinger biscuits
    charlotte mould

  11. Step 11/13

    Add a final layer of mousse.

    charlotte mould

  12. Step 12/13

    Finish with the coulis and grated coconut on top.

    🥭Mango
    🥥Desiccated coconut
    charlotte mould

  13. Step 13/13

    Chill in the fridge for at least 4 hours, or overnight, before unmoulding.

    charlotte mould

Composition

Ingredients

Types

Fruits, Grains, Baked Goods, Sweeteners, Plant-based, Other, Spices

Ingredients

Mango, Lime zest, Ladyfinger biscuits, Sugar, Whippable coconut cream, Gelatine sheets, Water, Lime juice and zest, Vanilla, Desiccated coconut

Notes

Mango (fresh or frozen, two thirds blended into a coulis, one third kept for the insert and decoration), Lime zest (zest of one lime), Sugar (for the mousse), Whippable coconut cream (very cold), Gelatine sheets (or 2g agar-agar), Water (for the soaking syrup), Vanilla (mentioned in the voice-over for the syrup, no amount given)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Nut-Free, Low-Sodium, soy-free

Calories

260 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 32g, Fat: 13g, Fiber: 1.5g, Sugars: 24g

Nutritional Information

Minerals

Sodium: 40mg, Potassium: 180mg, Iron: 0.8mg, Calcium: 30mg

Vitamins

Vitamin C: 25mg, Vitamin A: 220µg, Folate: 20µg

Preparation

Time Information

Preparation

45 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Family Gathering, Summer Dessert

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Moist, Soft, Light, Mousse-like

Flavors

Mango, Coconut, Lime, Sweet, Citrusy, Fruity

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 4 days (covered or in the mould,set before unmoulding for at least 4 hours or overnight), freezer : 1 month (wrap tightly before freezing,thaw in the fridge before serving)