Mango Charlotte Recipe (can be (GF))

Mango Charlotte is an impressive looking dessert that is matched in its delicious-ness; especially when served with Raspberry Coulis. I used store bought sponge fingers here to save time but you can make your own (a recipe for gluten-free sponge fingers can be found by clicking here). Any italian meringue mix will do but the recipe I used can be found by clicking here.

Mango Charlotte

INGREDIENTS:
2 packets of sponge fingers ( x45)
200ml whipping cream
120g italian meringue
100g mango flesh, diced

For mango creme anglaise:
35ml milk
200ml mango puree
1/2 lime, juiced
3 egg yolks
20g caster sugar
1.5 sheets gelatine

For topping:
1/2 mango, sliced
blueberries or raspberries

METHOD:

For Creme Anglaise:
Put milk, mango puree and lime juice into a saucepan, slowly bring to the boil
Soften gelatine in a covering of cold water for 5 minutes.
Whisk egg yolks and sugar in a bowl to a ribbon consistency.
As soon as milk mixture comes to the boil, pour into egg yolks whilst whisking. Pout mixture back into saucepan.
Cook over low heat whilst stirring until it coats the back of the spoon and reached 85 degrees celcius.
Drain gelatine, squeeze out excess water and add to the mix, stirring to dissolve.
Allow to cool to 10 - 15 degrees celcius.

For base/crust:
Trim about 1cm off one side of enough sponge fingers to line the outside of a 20cm diameter springform or loose bottom tin (sugar side out).
Line the bottom of the tin with sponge fingers too; cutting them to fit into the gaps.

Mango Charlotte Base

In a large bowl, whip the cream to a ribbon consistency.
Add the italian meringue, using a whisk to combine without overworking.
Fold in mango creme anglaise until evenly combined.
Fold in the diced mango then spoon half the mixture into the sponge finger base.
Arrange another layer of sponge fingers then the remaining mango mixture.

Refrigerate for 4 hours or 2 hours in the freezer.

Aarrange slices of mango and fresh blueberries or raspberries on top just prior to serving.

Serve with raspberry couli on the side.

Enjoy!

Just desserts here

Gluten Free Sponge Fingers Recipe (GF) (LF)

Gluten free sponge fingers or lady fingers are quite easy to make and easy to eat too!!! I used this recipe to make a Strawberry Charlotte Russe for a friend's 30th birthday. Try these, they are full of awesome-ness.  This recipe is an adapted version of Wheat free mom's.

Gluten Free Sponge Fingers

INGREDIENTS:

1/2 cup cornflour (maize)
1/2 cup potato flour
3/4 tsp baking powder
1/2 tsp xanthan gum
3 eggs, separated
1/2 cup sugar
1/2 tsp vanilla essence
2 tsp water
1/4tsp salt
1/4 tsp cream of tartar

METHOD:
Mix the cornflour, potato flour, baking pwder, and xanthan gum in a bowl.
Beat egg yolks, sugar, vanilla, and water, in a separate bowl, until smooth.
Whip egg whites with salt and cream of tartar until they form soft peaks.
Fold dry ingredients into yolk mixture fully and then fold in whites until fully combined.
Fill a ziploc bag with the mixture and cut off corner diagonally to use as a piping bag - or use a piping bag.
Bake for 6-8 minutes or until golden at 180 degrees celcius.
Remove from oven and leave until cool to touch.
Transfer to a wire rack to cool competely
Store in an air tight container if not using straight away.

Enjoy!

Just desserts here