Ingredients for Mango Creamy Cheese Charlotte
- 1/2 cup mango nectar
- Unflavored Gelatin
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- Whipping Cream
- 2 tablespoons Grand Marnier or liqueur of choice
- 1/2 cup raspberry sauce, for serving (optional)
- 2 (10-ounce) packages frozen mango chunks, thawed OR 4 ripe mangoes, peeled and diced
- 1 package (approximately 20-24) ladyfingers
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How to Make Mango Creamy Cheese Charlotte
- Arrange enough ladyfingers over the bottom of an 8-inch-diameter springform pan with 2 3/4-inch-high sides to completely cover the bottom, trimming as needed.
- Halve the remaining ladyfingers crosswise and stand them around the sides of the pan, edges touching and rounded sides out.
- Brush the ladyfingers with Grand Marnier (or your chosen liqueur).
- In a chilled bowl, whip the heavy cream until stiff peaks form.
- In a small heatproof bowl, sprinkle the gelatin over the mango nectar. Let it bloom for 5 minutes.
- In a food processor, beat the softened cream cheese and sugar until smooth and creamy.
- Add the thawed frozen mango chunks (or diced fresh mangoes) to the cream cheese mixture and pulse until pureed.
- Microwave the bloomed gelatin mixture for 20 seconds, or until liquefied. Add to the mango-cream cheese mixture and pulse to combine.
- Gently fold in the whipped cream until just combined. Be careful not to overmix.
- Spoon the mango mixture into the prepared springform pan.
- Cover the pan with plastic wrap and chill for at least 5 hours, or preferably overnight, until completely set.
- Carefully remove the sides of the springform pan.
- Tie the Charlotte with a pretty peach-colored ribbon (optional).
- Serve chilled, garnished with raspberry sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
95g
Fat
59g
Carbs
13g
