Ingredients
- 2 cups ripe mango pulp (about 3–4 medium mangoes, peeled and cubed)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream (cold)
- 2–3 packs Marie biscuits (or any tea biscuits)
- 1 tsp vanilla extract
- Fresh mango slices (for garnish)
- Mint leaves (optional, for garnish)
Instructions
- Prepare the Mango Cream
- In a blender, combine mango pulp, condensed milk, evaporated milk, heavy cream, and vanilla extract.
- Blend until smooth and creamy. Taste and adjust sweetness if needed.
- Layer the Carlota
- In a rectangular glass dish, spread a thin layer of the mango cream.
- Add a layer of Marie biscuits, arranging them neatly to cover the surface.
- Pour another layer of mango cream over the biscuits and spread evenly.
- Repeat the layers until you run out of cream, ending with a cream layer on top.
- Chill and Set
- Cover the dish with plastic wrap and refrigerate for at least 4–6 hours or overnight for best results. This allows the biscuits to soften and absorb the flavors.
- Garnish and Serve
- Before serving, decorate with fresh mango slices and mint leaves.
- Slice into squares and serve chilled.
đź’ˇ Tip: For extra flavor, you can add a splash of mango or passion fruit juice to the cream mixture or sprinkle crushed biscuits on top for a bit of crunch.
If you want, I can also make you a shorter “social media–ready” version of this recipe so it’s catchy and easy to post.