🥭 Introduction
Carlota de Mango is a popular Mexican no-bake dessert made with layers of fruit-flavored cream and cookies. Similar to an icebox cake or tiramisu, it’s quick, easy, and deliciously tropical. This mango version is a summer favorite, combining the rich, smooth flavor of ripe mangoes with a creamy base and Maria cookies for a perfect balance of sweetness and texture.
🧂 Ingredients
For the Mango Cream:
2 large ripe mangoes (or 3 small ones), peeled and cubed
1 (12 oz / 354 mL) can evaporated milk
1 (14 oz / 396 g) can sweetened condensed milk
1 (8 oz / 225 g) package cream cheese, softened
Juice of 1 lime (optional, enhances flavor)
1 tsp vanilla extract (optional)
For the Assembly:
1–2 packages of Maria cookies (or graham crackers as substitute)
Extra mango slices or cubes (for decoration)
Whipped cream or shredded coconut (optional toppings)
👩🍳 Instructions
Make the Mango Cream:
In a blender, combine the mango chunks, evaporated milk, sweetened condensed milk, and cream cheese.
Add lime juice and vanilla if using.
Blend until completely smooth and creamy.
Layer the Carlota:
In a rectangular or round dish (glass preferred), spread a thin layer of the mango cream at the bottom.
Add a layer of Maria cookies on top, breaking them as needed to fit.
Pour more mango cream over the cookies to cover them.
Repeat layers (cookies → cream) until you run out of cream or reach the top of the dish. Finish with a cream layer.
Chill:
Cover with plastic wrap or lid and refrigerate for at least 4 hours, preferably overnight, so the cookies absorb the cream and soften into a cake-like texture.
Serve:
Garnish with mango slices, whipped cream, or coconut before serving.
Cut into squares and serve chilled.
📋 Description
This Homemade Mango Carlota is light yet creamy, fruity, and slightly tangy. It offers the tropical sweetness of ripe mangoes combined with the milky richness of traditional Carlota. The Maria cookies soften to a cake-like texture after chilling, making each bite a smooth, melt-in-your-mouth delight.
Perfect for summer parties, BBQs, or family gatherings, this dessert takes minimal effort but delivers maximum satisfaction.
💡 Tips for the Best Mango Carlota
Use ripe mangoes for the sweetest, most flavorful cream.
If mangoes aren’t in season, you can use frozen mango chunks (thawed) or mango pulp.
Let it chill overnight for best texture.
For a tropical twist, add a splash of coconut milk to the cream.
Don’t skip the lime juice — it enhances the mango flavor and balances the sweetness.
If the cream is too runny, you can add a bit of gelatin (unflavored, dissolved) to help it set more firmly.
Use a glass dish so you can see the beautiful layers!
📝 Corrections & Common Mistakes
Too runny? The cream may need more chilling time, or you can reduce the evaporated milk slightly next time.
Too sweet? Reduce the amount of sweetened condensed milk, especially if your mangoes are very ripe.
Cookies floating? Dip the cookies quickly in milk or mango juice before layering to help them stick and soften.
Lumpy cream? Make sure the cream cheese is softened before blending to ensure a smooth texture.
Bland flavor? Use flavorful mangoes and add lime juice or a pinch of salt to enhance contrast.
