Short description

A refreshing, no-bake layered dessert that combines sweet mango purée, creamy milk and whipped textures, and crisp Maria cookies—perfectly chilled for warm weather enjoyment.

Why You’ll Love This Recipe

Effortless elegance: Simple ingredients and easy assembly create an impressive dessert without baking.
Bright, tropical flavor: Ripe mangoes bring natural sweetness and summery vibes, balanced with creamy milks and a hint of lime.
Light yet satisfying: The crisp cookie layers soften slightly while holding structure, offering a delightful contrast in texture.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 large, ripe mangoes, peeled and cubed (plus extra slices for garnish)
1 can (14 oz / 397 g) sweetened condensed milk
1 can (12 oz / 354 ml) evaporated milk
1 package (190 g / 6.7 oz) Maria cookies (or graham crackers)
1 cup heavy cream (optional for extra creaminess)
1 tsp vanilla extract
Juice of 1 lime (optional — adds a fresh, tangy kick)

directions

Prepare the mango purée
- Reserve a few mango slices for garnish.
- In a blender, purée remaining mango cubes until smooth. Optionally, add lime juice for brightness.
Make the creamy mixture
- In a large bowl, whisk together sweetened condensed milk, evaporated milk, heavy cream (if using), and vanilla extract until well combined.
- Gently stir in the mango purée until smoothly integrated and evenly colored.
Layer components
- Choose a rectangular or square dish (8×8 in. or similar).
- Create a first layer of Maria cookies, fitting to cover the base.
- Pour a portion of the mango–milk mixture over the cookies to cover them evenly.
- Repeat layers—cookies, then cream—until reaching the top, finishing with a creamy layer.
Chill thoroughly
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows cookies to soften and flavors to meld.
Garnish and serve
- Before serving, top with reserved mango slices. Optionally drizzle additional purée or sprinkle crushed cookies.
- Slice into squares and serve chilled.

Servings and timing

Servings: 8–10 (standard 8×8 in. pan)
Prep time: ~20 minutes
Chill time: Minimum 4 hours (overnight ideal)
Total time: ~4 hours 20 minutes (mostly inactive chilling)

storage/reheating

Storage: Keep covered in the refrigerator for up to 4 days.
Freezing: Not recommended—texture may become grainy upon thawing.
Serving: Best enjoyed well chilled. No reheating necessary. Let sit 5 minutes at room temperature before serving if excessively firm.

FAQs

1. Can I use fresh or frozen mangoes?

Yes. Fresh offers better texture and flavor, but thawed frozen mangoes work well too—just drain excess liquid before using.

2. Do I need to use heavy cream?

Heavy cream is optional. Omitting it yields a lighter texture, though slightly less creamy.

3. Can I substitute cookies for something gluten-free?

Yes—use gluten-free biscuits or cookies of similar size and texture. Layer the same way.

4. What if the mixture is too thin?

Chill longer, or whisk in a little more condensed milk to thicken slightly before layering.

5. Can I use almond or coconut milk instead?

You may substitute evaporated milk with thick coconut milk for a dairy-free twist, though texture will vary.

6. Is lime juice necessary?

No, but it adds bright acidity that complements the sweetness. You can omit it or substitute with lemon juice.

7. How do I get clean slices?

Use a sharp, thin knife dipped in hot water and wiped dry between cuts to get neat edges.

8. Can I make this in individual servings?

Separate into small glasses or jars, layering cookies and cream. Chill for at least 4 hours before serving.

9. Can I add another fruit layer?

Yes—consider thin slices of strawberries or kiwi between layers for added color and flavor variety.

10. Why is my dessert too watery?

This may happen if mangoes are overly ripe. Drain excess purée before mixing, or reduce evaporated milk slightly.

Conclusion

Homemade Mango Carlota is the ideal no-bake, make-ahead dessert for warm-weather entertaining. Its luscious layers of mango-infused cream and softened cookies create a harmonious blend of flavor and texture—both refreshing and indulgent. Chill well, slice neatly, and enjoy a true taste of summer!

Homemade Mango Carlota: The Ultimate Summer Dessert

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Author: Douaa
Total Time: ~6 hours 20 minutes

Print Recipe

Description

This Homemade Mango Carlota is the ultimate no-bake summer dessert! Luscious layers of sweet mango cream and Maria cookies make a refreshing, tropical treat that’s easy to prepare and perfect for hot weather.

Ingredients

2 large ripe mangoes, peeled and cubed (plus extra slices for garnish)
1 can (14 oz / 397g) sweetened condensed milk
1 can (12 oz / 354ml) evaporated milk
1 package (190g / 6.7 oz) Maria cookies (or graham crackers)
1 cup heavy cream (optional, for extra creaminess)
1 tsp vanilla extract
Juice of 1 lime (optional, for tangy balance)

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Instructions

Prepare the Mango Cream Mixture:
- In a blender, combine cubed mango, sweetened condensed milk, evaporated milk, vanilla extract, and lime juice (if using).
- For an extra creamy texture, add heavy cream. Blend until smooth and creamy.
Assemble the Carlota:
- In a square or rectangular dish, spread a thin layer of mango cream.
- Add a single layer of Maria cookies over the cream.
- Spread more mango cream over the cookies, smoothing it out.
- Repeat layers until you run out of cream or cookies, ending with a layer of mango cream on top.
Chill and Set:
- Cover and refrigerate for at least 4–6 hours, or overnight, to allow cookies to soften and flavors to meld.
Garnish and Serve:
- Before serving, garnish with fresh mango slices or a sprinkle of crushed cookies.
- Serve chilled and enjoy this cool trop

Notes

For a firmer texture, freeze the Carlota for 1–2 hours before serving.
Use canned mango pulp if fresh mangoes aren’t available.
Graham crackers can be used as a substitute for Maria cookies.

Prep Time: 20 minutes
Category: Dessert
Method: Layering