Mango Charlotte

 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!