Mango Charlotte Mousse Cake with Rice Flour


Ladyfingers and the mousse are both made from scratch. Once the ladyfingers are baked, the rest of the cake is fairly easy to make. The mousse uses rice flour and gelatin to create its smooth texture. They can be served separately or combined, as they will make a beautiful Mango Charlotte.

  • Ladyfingers made with rice flour are flaky on the outside and soft on the inside.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.


One 7 inch (18cm) pan



For the ladyfingers

3 eggs, separated

½ cup (90g) sugar

¾ cup (120g) rice flour

Powdered sugar as needed

For the mousse

2 teaspoons (6g) unflavored gelatin

3 tablespoons (45ml) water

2 cups (510ml) milk

3½ tablespoons (36g) rice flour

2½ tablespoons (30g) sugar

⅔ cup (150ml) mango puree

2 mangoes, cut into chunks and slices

Mint leaves for garnish

For the glaze

¼ cup (60ml) water

¼ cup (50g) sugar

1½ teaspoons (4.5g) unflavored gelatin

½ teaspoon (2.5ml) rum or other liquor (optional), or vanilla extract


  1. For the ladyfingers

    Preheat the oven to 350°F (180°C).

  2. In a clean and dry bowl, beat egg whites. Add sugar in 3 portions. Beat until stiff peaks form.

  3. Add egg yolks and mix with a whisk gently.

  4. Add rice flour and gently fold in with a rubber spatula.

  5. Transfer the batter into a pastry bag with a round tip. On baking sheets lined with parchment paper, pipe 2 circles slightly smaller than the cake rings. With the remaining batter, pipe lines, 1/4 inch (1cm) longer than the height of the cake pan.

  6. Sprinkle powdered sugar over ladyfingers.

  7. Bake for 10-12 minutes. Set aside to cool.

  8. For the mousse

    Bloom the gelatin by sprinkling it over 3 tablespoons water in a small bowl. Soak for 10 minutes.

  9. In a saucepan, combine milk, rice flour, and sugar.

  10. Bring to a boil over medium high heat. Whisk often. Simmer until the mixture becomes smooth and creamy. Add mango puree and bring again to a simmer. Turn off the heat.

  11. Add the gelatin and mix well. Set aside.

  12. For the assembly

    In a cake pan with a removable bottom, line the vertical edge with ladyfingers, making sure not to leave any gaps in between them. Place one circle ladyfinger cake on the bottom.

  13. Pour half of the mousse over the cake. Place the second circle ladyfinger cake, then pour the rest of the mousse. Chill in the refrigerator.

  14. For the glaze

    Dissolve the gelatin in 2 tablespoons water for 5 minutes. Bring sugar and the remaining water to a boil in a saucepan. Turn off the heat. Add the gelatin and rum (or vanilla extract). Set aside to cool.

  15. Remove the cake ring and the bottom. Decorate the top with mango pieces, and brush with the glaze. Garnish with mint leaves. Serve.


  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.