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
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2 large ripe mangoes, peeled and cubed (plus extra slices for garnish)
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1 can (14 oz / 397g) sweetened condensed milk
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1 can (12 oz / 354ml) evaporated milk
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1 package (190g / 6.7 oz) Maria cookies (or graham crackers)
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1 cup heavy cream (optional, for extra creaminess)
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1 tsp vanilla extract
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Juice of 1 lime (optional, for tangy balance)
Instructions
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Prepare the Mango Cream Mixture:
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In a blender, combine cubed mango, sweetened condensed milk, evaporated milk, vanilla extract, and lime juice (if using).
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For an extra creamy texture, add heavy cream. Blend until smooth and creamy.
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Assemble the Carlota:
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In a square or rectangular dish, spread a thin layer of mango cream.
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Add a single layer of Maria cookies over the cream.
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Spread more mango cream over the cookies, smoothing it out.
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Repeat layers until you run out of cream or cookies, ending with a layer of mango cream on top.
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Chill and Set:
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Cover and refrigerate for at least 4–6 hours, or overnight, to allow cookies to soften and flavors to meld.
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Garnish and Serve:
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Before serving, garnish with fresh mango slices or a sprinkle of crushed cookies.
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Serve chilled and enjoy this cool trop
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Notes
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For a firmer texture, freeze the Carlota for 1–2 hours before serving.
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Use canned mango pulp if fresh mangoes aren’t available.
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Graham crackers can be used as a substitute for Maria cookies.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Layering