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.