Ingredients
- 3 ripe mangoes (or 2 cups of mango puree)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
- 2 tablespoons lime juice (optional for a tangy twist)
- 1 box (about 400g) of Maria cookies (or any other cookies you like)
- 1/4 cup of milk (to soak the cookies)
- A pinch of salt
Instructions
- Prepare the Mango Puree:
- Peel the mangoes and chop them into chunks. Blend the mangoes in a food processor or blender until smooth. If you’re using store-bought mango puree, just measure out 2 cups.
- Make the Creamy Base:
- In a large mixing bowl, beat together the softened cream cheese, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and creamy.
- Add Mango Puree:
- Add the mango puree to the cream mixture and blend until fully combined. If you like a bit of tang, stir in the lime juice for added freshness. Add a pinch of salt to balance the sweetness.
- Assemble the Carlota:
- In a separate shallow dish, pour about 1/4 cup of milk. Quickly dip the Maria cookies into the milk to soften them but not too soggy. Arrange a layer of dipped cookies on the bottom of a serving dish (a 9×9-inch dish works well).
- Layering:
- Spread a generous layer of the mango cream mixture over the cookies. Repeat the process, layering cookies and the mango cream until all the ingredients are used up, finishing with a layer of the creamy mixture on top.
- Chill:
- Refrigerate the Carlota for at least 4 hours or overnight to allow the dessert to set properly and allow the flavors to meld together.
- Serve:
- Once chilled and set, cut into squares or slices and serve as a refreshing, tropical dessert on those hot days!
Enjoy the sweet, creamy layers of this no-bake dessert that’s perfect for cooling down on a sunny afternoon!