INGREDENT
- 2 cups ripe mango pulp (about 3–4 fresh mangoes, peeled and diced)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 pack (200 g) graham crackers
- 1 cup heavy cream (chilled)
- 2 tbsp powdered sugar (optional, for extra sweetness)
- Extra mango slices for garnish
Instructions
- Prepare the Mango Mixture:
- In a blender, combine mango pulp, condensed milk, and evaporated milk. Blend until smooth and creamy. Set aside.
- Whip the Cream:
- In a large chilled bowl, whip the heavy cream until soft peaks form. If desired, add powdered sugar while whipping for extra sweetness.
- Combine the Mixtures:
- Gently fold the mango mixture into the whipped cream until well incorporated.
- Layer the Carlota:
- In a rectangular dish, arrange a layer of graham crackers at the bottom.
- Pour some mango cream mixture over the crackers, spreading evenly.
- Repeat the layers until you run out of cream mixture, finishing with the cream on top.
- Chill:
- Cover with plastic wrap and refrigerate for at least 4–6 hours, or overnight, to let the crackers soften and flavors blend.
- Serve:
- Garnish with fresh mango slices before serving.
- Slice, serve chilled, and enjoy the tropical creamy goodness!
If you want, I can also give you a frozen mango Carlota twist so it becomes more like a mango ice cream cake. Would you like me to add that?