French Mango Coconut Charlotte

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The Mango Jelly

1. Bloom the Gelatin (4 Gelatin Sheets) in cold water for 2 minutes while keeping the saucepan on low heat

2.  Cook on medium heat the diced Mangoes (2 Cups or 350 g). I recommend canned mangoes

3. Add in the Sugar (3 Tablespoons or 40 g)

4. After cooking 2 minutes, blend into a puree

5. Add the Gelatin (4 Gelatin Sheets) and stir

6. You may either use a pastry ring with a plastic wrap, or use a silicone mold. Use a diameter of 0.78" (or 25/32" or 2 cm) smaller than the chosen diameter for the cake

7.  Pour in the jelly and place into the freezer for at least 2 hours until hard

Gelatin SheetsImmersion Multi-Purpose Hand BlenderImmersion Hand Blender BamixTart Ring 7.1″

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Ladyfingers

8. Prepare the Ladyfinger batter (#ERROR 2 or 600 g)

9.  I have specified the quantity (#ERROR 2 or 600 g), which refers to the weight of the batter before baking, not the weight of the baked ladyfinger biscuits.

10. The recipe is HERE

11. You need to make the Ladyfinger batter for the side and a circle for the bottom

12. Sprinkle with icing sugar

13.  Bake. ( see details in the recipe )

14. Let cool down, and trim with a knife

Sifter for BakingFlour Sifter

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The Coconut Mousse

15. The day you are ready to assemble the cake, make the Coconut Mousse (#ERROR 2 or 620 g)

16. The recipe is HERE

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Montage

17. Use a pastry ring, that needs to be tall (3.14" (or 3 5/32" or 8 cm))

9 inch Pastry Ring, deepAdjustable Cake Mold 6 to 12 inch

18. I am also using an "acetate film", a transparent film that makes it easier to remove the ring

Transparent Acetate Roll

19. Soak the Ladyfinger batter with mango juice (from the can)

Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

20. Place the cake inside the mold

21. Pour some Coconut Mousse

22. Take the mango jelly out of the freezer, remove from the mold

23. Insert the frozen jelly inside the mousse

24. Add more mousse

25.  Place in the fridge for at least 4 hours

Wilton Offset Spatula

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Finition

26. 4 hours later, take the cake out of the fridge

27. Place the Mangoes slices on a rack so most of the can juice drains

Round Cooling RackNonstick Cooling Rack

28. Place the sliced Mangoes (I recommend canned mangoes)

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Decoration

29. You can also prepare Non Melting Gumpaste Flowers

Wilton Rose Shaped Icing DecorationsEdible Cupcake Toppers

30. You may use gumpaste but it will melt ! Here's a better recipe: recette_ici_ingrLabel_LINKID>

Gum PasteSatin Ice White Fondant

You may also use a ribbon to decorate