Mango Cinnamon Charlotte Cake
A French dessert of ladyfingers soaked in caramel milk, layered with mango cubes, and chilled overnight before serving.
Ingredients
mango (peeled, pitted, diced)
800 g
ladyfinger biscuits
30
granulated sugar
80 g (for mango) + 50 g (for caramel)
salted butter
30 g
milk
250 ml
ground cinnamon
0.5 tsp
Instructions
1
Prepare the mango
The day before: peel and pit the mango, then cut into small dice.
2
Cook the mango
Melt the butter in a non-stick pan, add the mango dice and sauté over medium heat for a few minutes. Add 80 g sugar and simmer over low heat for about 12 minutes. Stir in the cinnamon just before removing from heat.
3
Make the caramel milk
Make the caramel: place 50 g sugar and 2 tbsp water in a small saucepan and cook over high heat until a beautiful golden color. Remove from heat, add 2 tbsp water, and once slightly cooled pour in the milk.
4
Dip and assemble
Quickly dip the ladyfinger biscuits in the caramel milk and use them to line the bottom and sides of the mold. Layer the bottom with mango, then a layer of soaked biscuits, alternating layers until the mold is filled.
5
Chill and serve
Top with biscuits, cover, and refrigerate overnight. Unmold and drizzle with crème anglaise before serving. If fresh mango is unavailable, canned mango can be used as a substitute.
