with home made savoiardi
This mango charlotte cake wraps delicate savoiardi ladyfingers around a cloud of coconut-mascarpone cream and ripe mango for an elegant, no-bake dessert. It looks like a patisserie centerpiece but comes together in a single 4.5-inch ring using components you can make ahead.
The charlotte is a classic molded dessert with French and English roots, traditionally a case of ladyfingers filled with cream or fruit. This mango charlotte russe swaps the usual berries for mango, both diced through the filling and scooped into glossy spheres on top, then finished with rosemary and a ribbon for a gift-worthy look. It suits dinner parties, summer celebrations, and anytime you want a striking ladyfinger cake without turning on the oven.
Because the savoiardi and the mascarpone cream are prepared in advance, the work here is calm and tidy: line the ring, pipe, fill, top, and chill. A few hours in the refrigerator set the cream so this no-bake mango cake holds its shape the moment you lift the ring away.
What you will need:
| Ingredient | Quantity |
| Coconut-Mascarpone Cream, prepared (see our recipe) | 250g |
| Scooped Mango Balls, for the topping | 190g |
| Savoiardi / Lady Fingers, prepared (about 13: 10 full, 3 broken) | about 150g |
| Diced Mango, for the filling | 100g |
| Fresh Rosemary | 4 to 5 sprigs |
Equipments:
- Digital Scale
- 4.5-inch cake ring (or small springform)
- Piping bag
- Small offset spatula or spoon
- Melon baller / parisienne scoop
- Serrated knife (to trim ladyfingers)
- Cake board
- Plastic wrap
- Decorative ribbon (optional)
General Details:
Prep Time: 30 minutes
Cook Time: None (no-bake assembly)
Total Time: 4 hours 30 minutes (including chilling)
Yield: 1 small 4.5-inch charlotte (serves 4)
Difficulty: Intermediate
Cuisine: French
Category: No-Bake Cake
Storage: Refrigerate up to 2 days, though it is best the day it is made. Keep chilled because of the fresh cream and fruit. Do not freeze
Instructions:
Make Coconut-Mascarpone Cream
- Dissolve coconut milk powder into the cold heavy cream, then chill 10 minutes.
- Whip the cream with powdered sugar and vanilla to soft peaks.
- Add the mascarpone and whip to firm, pipeable peaks, stopping before it turns grainy.
- Fold the diced mango gently through the coconut – mascarpone cream.
- Transfer the cream to a piping bag and keep chilled until needed.
Line the Ring
- Set the 4.5-inch ring on a board, seal the bottom with cling film.
- Line the inside edge with full ladyfingers, sugared side out.
- Line the base with ladyfingers, trimming to fit snugly.
- Pipe a layer of the mango cream over the base, then press 3 broken ladyfingers into the cream.
Fill and Top
- Pipe the remaining cream to fill the ring and smooth the top level.
- Arrange the scooped mango balls over the cream, doming slightly toward the center.
- Tuck 4 to 5 small rosemary sprigs between the mango.
Chill and Finish
- Wrap loosely and chill at least 4 hours or overnight until the cream sets.
- Lift off the ring and peel away the cling film.
- Tie a ribbon around the ladyfingers just before serving.
More Variations
- Berry Charlotte — Swap the mango for strawberries and raspberries when in season.
- Passionfruit Mango — Add passionfruit pulp to the cream for a brighter, tangier filling.
- Soaked Ladyfingers — Brush the savoiardi with mango or citrus syrup for a softer bite.
- White Chocolate Collar — Dip the ladyfinger tops in white chocolate before assembling.
- Individual Charlottes — Build in small rings for single-serve plated desserts.
Serving Suggestions
- Serve well chilled and untie the ribbon at the table for a small reveal.
- Brush the mango with a little warmed neutral glaze for extra shine.
- Pair with tea or a glass of chilled dessert wine.
- Scatter a few extra rosemary tips or edible flowers for a finished look.
Nutrition Profile / 100g
| Nutrient | Amount |
| Calories | 224 kcal |
| Total Fat | 14.5 g |
| Saturated Fat | 9.4 g |
| Carbohydrates | 21.2 g |
| Sugars | 14.0 g |
| Protein | 3.0 g |
| Fiber | 0.9 g |
| Sodium | 21 mg |
Note: Calculated per 100g of the assembled charlotte, including the prepared savoiardi and coconut-mascarpone cream.
Approximate values based on recipe formula. Actual nutrition may vary.
Tips for Best Results:
- Choose firm-ripe mango so the scooped balls hold their round shape.
- Stand the ladyfingers sugared side out and trim the bases flat so they sit level.
- Line the ring with an acetate collar for clean, sharp sides.
- Pipe the cream rather than spooning it to avoid gaps against the ladyfingers.
- Chill at least 4 hours so the cream sets enough to hold when unmoulded.
- Add the ribbon only after unmoulding so it stays clean and dry.
- Use a melon baller for uniform spheres and pat the mango dry before placing.
Troubleshooting Guide:
| Issue | Possible Cause | Fix |
| Ladyfingers slump outward | Ring too large or cream too soft | Use a snug ring with acetate; chill the cream first |
| Charlotte collapses when unmoulded | Not chilled long enough | Chill at least 4 hours or overnight before lifting the ring |
| Gaps between ladyfingers | Spaced too far apart | Pack them tightly, sugared side out |
| Cream too loose to pipe | Over-warm or under-whipped | Re-chill and whip to firm peaks |
| Soggy ladyfingers | Cream too wet or over-soaked | Pipe cream cleanly; if soaking, use a light hand |
| Mango slides off the top | Fruit too wet or surface too smooth | Pat the mango dry and nestle it into a little cream |
| Filling tastes flat | Underripe mango | Use fragrant, ripe fruit; add a touch of sugar if needed |
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