Homemade Mango Carlota – a no-bake, refreshing Mexican dessert that’s perfect for hot days

Ingredients

  • 2 large ripe mangoes (peeled and chopped)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 package (8 oz) cream cheese (room temperature)
  • Juice of 1 lime
  • 1 teaspoon vanilla extract
  • 1 package Maria cookies (or graham crackers)
  • Optional garnish: mango slices, mint leaves, or whipped cream

Instructions

  1. Blend the Filling:
    • In a blender, combine chopped mangoes, condensed milk, evaporated milk, cream cheese, lime juice, and vanilla extract.
    • Blend until completely smooth and creamy.
  2. Assemble the Carlota:
    • In a rectangular or round dish, spread a thin layer of the mango cream on the bottom.
    • Add a single layer of Maria cookies over the cream.
    • Pour more mango cream over the cookies to cover them.
    • Repeat layers until you run out of cream or fill your dish, finishing with a cream layer on top.
  3. Chill:
    • Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
  4. Serve:
    • Garnish with fresh mango slices, mint, or whipped cream before serving.
    • Slice and enjoy this cool, tropical delight!

Let me know if you’d like a variation (e.g., dairy-free or vegan version)!

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