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A manila mango charlotte is the perfect dessert for a grilling party. It is made with fresh manila mangoes, condensed milk, lemon juice and maria wafers. And requires no baking!
This dessert will wow everyone in your party and you will be surprised how easy it is to make. You can even involve your children to help you prepare this luscious manila mango charlotte.
Manila Mango Charlotte
- Parchment paper
- round mold preferably with opening clamp
- 6 manila mangos
- 2 cans condensed milk 12 ounces or 397 grams each
- 3 persian limes
- 1 teaspoon lemon zest
- 3 packages maria wafers
- 1/3 fresh mango coulis sauce
- 7 blackberries
- 7 gooseberries
- 1 tablespoon chia seeds plumpled
- Clean the manila mangoes and remove the skin, you can cut in chunks if desired. Add the two cans of condensed milk to the blender along with the mango flesh, the lemon juice of three limes, the lemon zest and blend until getting a smooth cream.
- Cut a round of the parchment paper measuring the bottom of your mold. Then cut another piece of the parchment paper that will serve to surround the cake. This is needed to allow the charlotte to come out easily from the mold when ready to serve.
- Cover the mold using the parchment paper you cut and add the maria wafers, then pour some of the mango cream and repeat the process until making three to four layers.
- Refrigerate the charlotte overnight and take out of the mold before serving removing the parchment paper.
- Decorate with mango coulis sauce, fresh blackberries, gooseberries and plumped chia seeds.
And now you might ask, but what is a “charlotte” or why it is called like that. A charlotte is prepared like a trifle dessert. In the old times this dessert was invented to repurpose stale bread to avoid food waste. Charlottes were served warm or cold and now the stale bread has been replaced with the use of lady fingers or sponge cake.
Typically custard and or fruit fillings are used to prepare the charlotte along with bread crumbs all put together in layers to form a cake.
The dessert debut in the eighteenth century and was named Charlotte Russe. The dessert was created by Chef Marie-Antonin Careme. She made the dessert in a round mold surrounded with ladyfingers and then filled with Bavarian cream.
Charlottes are a very nice dessert and common in the Mexican cuisine too. We make a coffee charlotte with cafe de olla, coffee liquor and lady fingers that rocks your world. I will be publishing that recipe soon.
But going back to this manila mango charlotte dessert. Every time I prepare the charlotte everyone goes bunkers about it. The flavors are so good and you can pair with other fresh seasonal fruits.
While I was at the market I found gooseberries, which I love and blackberries, both ingredients pair very nicely with the mango cream used in the charlotte. And to add another element of surprise I garnished the charlotte with mango coulis and plumped chia.
This manila mango charlotte screams yumminess and could be a fancy dessert to add to your menu without breaking the bank or a sweat. This recipe has the benefit that you need to prepare the day before so that the ingredients can set to be able to cut slices just like you would do with a cake. As well as does not require baking.
Try my charlotte dessert this summer season you will love it. And believe me you won’t be able to eat just one slice!
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Hi, I’m going to make this delicious-looking dessert, but am curious about the condensed milk: what is the amount in the can? In the States the cans are small (5 oz) but I’m in Mexico and the can contains 380 grams. Thank you!
I know what I’m making for dessert this weekend!!! Yesssssssss
That would be perfect for this upcoming weekend. Love that it includes chia seeds!
So cool! This sort of reminds me of banana pudding but 10 times better
Adriana, that looks insanely delicious! I adore mango, and this would be such a treat! I miss you, by the way!