French Mango Coconut Charlotte

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 ⅓ Cups or 400 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

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

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

Ladyfingers

8. To make the ladyfingers, follow these instructions

9. You need to make the ladyfingers for the side and a circle for the bottom

10. Sprinkle with icing sugar, and bake

Sifter for BakingFlour Sifter

La Mousse Coco

Continue by making the Coconut Mousse, HERE

Montage

11. 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

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

Transparent Acetate Roll

13. Soak the ladyfingers with mango juice (from the can)

Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

14. Pour some Coconut mousse

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

16. Insert the frozen jelly inside the mousse

17. Add more mousse

18.  Place in the fridge for at least 4 hours

Wilton Offset Spatula

Finition

19. 4 hours later, take the cake out of the fridge

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

Round Cooling RackNonstick Cooling Rack

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

Decoration

You may decorate with gumpaste flowers

Gum PasteSatin Ice White Fondant

You may also use a ribbon to decorate