Ingredients
- 2 large ripe mangoes (peeled and diced)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 package (8 oz) cream cheese, softened (optional, for extra creaminess)
- 1 packet (200 ml) heavy whipping cream (optional, for a richer texture)
- Juice of 1 lime
- 1 teaspoon vanilla extract
- 1 to 2 packages of Maria cookies (or any plain tea biscuits)
- Fresh mango slices or lime zest, for garnish (optional)
Instructions
- Blend the Filling: In a blender, combine diced mangoes, sweetened condensed milk, evaporated milk, cream cheese (if using), whipping cream (if using), lime juice, and vanilla extract. Blend until completely smooth and creamy.
- Prepare the Dish: In a square or rectangular glass dish, spread a thin layer of the mango mixture at the bottom.
- Layer the Cookies: Add a layer of Maria cookies on top of the cream, covering the base. Break cookies as needed to fit edges.
- Repeat Layers: Pour another layer of the mango cream over the cookies, then add another layer of cookies. Continue layering until you run out of cream, finishing with a cream layer on top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best texture. The cookies will soften and become cake-like.
- Serve: Garnish with fresh mango slices or a sprinkle of lime zest before serving. Slice and enjoy this cool, refreshing treat!
If you’d like, I can help you adapt this with coconut, extra fruit, or even make it dairy-free — just say the word!