Mango Charlotte

Makes 8
Prep 15 m
Chill 240 m
Microwave 15 seconds



  1. 1 of 6 In a large bowl, mix together yogurt and 1/4 cup of the sugar. Peel mango, remove pit and dice. Set aside 1/3 cup of the diced mango to garnish top of dessert. Fold remaining mango into the yogurt mixture. Set aside.
  2. 2 of 6 Place the water in a small dish. Sprinkle gelatin over the top. Let stand 5 minutes to soften. Microwave for 15 seconds until gelatin dissolves completely. Let cool.
  3. 3 of 6 Coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray. Line sides and bottom with ladyfinger halves. Reserve any unused ladyfingers for snacking. Set aside.
  4. 4 of 6 In another large bowl, beat cream until foamy. Gradually beat in the remaining 1/4 cup sugar until soft peaks form. Beat in vanilla extract, then gelatin mixture. Continue to beat until stiff peaks form.
  5. 5 of 6 Fold whipped cream into the yogurt and mango mixture. Spoon mousse into the prepared pan. Cover and refrigerate for at least 4 hours or overnight.
  6. 6 of 6 To serve, garnish with reserved mango and lime zest.
Nutrition Information for Mango Charlotte
Servings Per Recipe: 8
Per Serving: 75 mg sodium, 11 g sat. fat, 19 g Fat, total, 140 mg chol., 6 g pro., 35 g carb., 0 g fiber, 324 kcal cal.
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Printed from 07/21/2019