Mango & Coconut Charlotte Russe cake | No-bake French dessert

Mango and coconut Charlotte Russe cake recipe
9 inch square tin, serves 20
Ingredients
Mango x2
Mango pulp-1 can
Double cream x2
Sponge fingers
Desiccated coconut-1/4 cup
Madeira cake (optional)
Short bread fingers
Method
-Peel the mangoes and cut into squares, set aside
-Cut 0.5 cm on each sponge finger to make a straight edge
-Tilt out the mango pulp into a flat bowl and dip in each sponge finger coating well, set aside
-Allign the mango pulp coated sponge fingers in the tin trying to cover all sides.
-Finely crush the short bread, crumble the Madeira cake and set aside
-whip 1 tub of double cream until thickened, add 1/4 cup mango pulp and whip on low again
-Add a layer of this into your tin, add a drizzle of mango pulp and add the shortbread crumbs
-Add a layer of fresh mangoes and the crumbles Madeira cake
-Whip your second tub of cream until thickened, add some desiccated coconut
-Add Thai layer of cream into the tin
-Set in the fridge for a few hours
-Decorate with desiccated coconut, fresh mango and Raffaello truffles
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Music credit-
Music : Roa - Skyline
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