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🥭 Step 1: Prepare the mango puree
- Peel and cut ripe mangoes into chunks.
- Blend until smooth.
- Add lemon juice and mix well.
- Taste and adjust sweetness if needed.
🍮 Step 2: Prepare gelatin
- Sprinkle gelatin over 3 tbsp water and let it bloom for 5–10 minutes.
- Heat gently (do not boil) until fully dissolved.
- Let it cool slightly.
🥄 Step 3: Make the mango mousse
- In a bowl, whip the cold heavy cream until soft peaks form.
- Add sugar gradually while whipping.
- Gently fold in the mango puree.
- Add the dissolved gelatin and mix gently until smooth.
🍪 Step 4: Assemble the charlotte
- Lightly dip ladyfingers in mango juice (don’t soak too long).
- Line the bottom and sides of a springform pan with the biscuits (standing vertically on the sides).
- Pour half of the mango mousse into the center.
- Add a layer of dipped ladyfingers.
- Pour the remaining mousse on top and smooth the surface.
❄️ Step 5: Chill
- Refrigerate for at least 4–6 hours (preferably overnight) until fully set.
🎂 Step 6: Decorate & serve
- Carefully remove the mold.
- Decorate with mango slices, whipped cream, or mint leaves.
- Slice and enjoy your tropical masterpiece!
💡 Pro Tips
- Use very ripe mangoes for the best flavor and natural sweetness.
- Don’t over-soak the ladyfingers or they’ll become soggy.
- You can add a layer of diced mango inside for extra texture.
