Homemade Mango Carlota

INGREDIENTS

• 2 ripe mangoes (peeled, chopped – plus more for garnish)
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 package (8 oz) cream cheese, softened
• 1 tsp vanilla extract (optional)
• Juice of 1 lime (optional, for added tang)
• 1 package of Maria cookies (or graham crackers)
• Whipped cream (for topping – optional)

Instructions

1. Blend the mango cream:
   In a blender, combine chopped mangoes, condensed milk, evaporated milk, cream cheese, vanilla extract, and lime juice. Blend until smooth and creamy.
2. Layer the Carlota:
   In a rectangular or square dish, start with a layer of Maria cookies (break them if needed to cover the bottom). Pour a layer of mango cream over the cookies and spread evenly. Repeat layers until the cream is used up, ending with a cream layer on top.
3. Chill:
   Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the cookies to soften and the dessert to set.
4. Serve:
   Top with extra mango slices and/or whipped cream before serving.

Let me know if you’d like a coconut variation or a freezer version for a firmer texture!