Ingredients
- 2 ripe mangoes (peeled and diced) – plus extra slices 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
- Juice of 1 lime (optional, for extra brightness)
- 1–2 packages of Maria cookies (or any plain tea biscuits)
- A pinch of salt
Instructions
- Prepare the Mango Cream:
- In a blender, combine diced mangoes, sweetened condensed milk, evaporated milk, cream cheese, vanilla extract, lime juice (if using), and a pinch of salt.
- Blend until smooth and creamy.
- Layer the Carlota:
- In a rectangular or square dish, spread a thin layer of the mango cream at the bottom.
- Add a layer of Maria cookies to cover the cream (you may need to break some to fit).
- Spread another layer of mango cream over the cookies.
- Repeat the process, alternating layers of cookies and cream, ending with a final layer of mango cream on top.
- Chill:
- Cover the dish and refrigerate for at least 4 hours, preferably overnight. This allows the cookies to soften and the flavors to meld.
- Serve:
- Garnish with mango slices, crushed cookies, or a sprinkle of lime zest before serving.
- Cut into squares and enjoy chilled!
Let me know if you want a tropical twist, like coconut or passion fruit added.