Homemade Mango Carlota Recipe

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Mango Carlota is a refreshing, no-bake Mexican dessert that layers sweet mango puree with creamy condensed milk and crisp cookies. It’s a tropical twist on the classic “Carlota de Limón,” replacing lime with ripe mangoes for a smooth, fruity flavor. The dessert is chilled until firm, allowing the cookies to soften into a cake-like texture while the cream sets into a luscious filling.

This recipe is perfect for hot days, family gatherings, or when you want a quick dessert without turning on the oven. It’s simple, elegant, and bursting with mango flavor.

INGREDIENTS:

  • 3 ripe mangoes (peeled and diced)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 package (about 200g) Maria cookies or digestive biscuits
  • ½ cup milk (for dipping cookies)

Optional:

  • Whipped cream for topping
  • Extra mango slices for garnish
  • Mint leaves for decoration

INSTRUCTION:

  1. Blend diced mangoes until smooth to make a puree.
  2. In a blender, combine mango puree, condensed milk, and evaporated milk. Blend until creamy.
  3. Pour milk into a shallow dish. Dip cookies quickly to soften.
  4. In a rectangular dish, layer dipped cookies to cover the bottom.
  5. Spread a layer of mango cream over the cookies.
  6. Repeat layers of cookies and cream until all ingredients are used, finishing with cream on top.
  7. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best texture.
  8. Before serving, garnish with whipped cream, mango slices, or mint leaves.
  9. Slice into squares and serve chilled.

SERVINGS: Makes 8–10 servings, depending on portion size.

NOTE:

  • Mango choice: Use ripe, sweet mangoes for best flavor. Avoid fibrous varieties.
  • Cookies: Maria cookies are traditional, but graham crackers or digestive biscuits work too.
  • Texture: The longer it chills, the softer the cookies become, mimicking cake layers.
  • Sweetness: Adjust by reducing condensed milk or adding a splash of lime juice for balance.
  • Storage: Keep refrigerated. Consume within 3 days for freshness.
  • Variations: Add shredded coconut between layers or drizzle with caramel for extra richness.

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