Here’s a classic Mango Carlota recipe — a no-bake, creamy Mexican dessert that’s sweet, fruity, and perfect for hot days.
🥭 Mango Carlota
Yield: 8–10 servings
Prep time: 15 minutes
Chill time: 4+ hours
Ingredients
- 2–3 ripe mangoes (about 2 cups mango puree)
- 1 can (395 g / 14 oz) sweetened condensed milk
- 1 cup heavy cream (or whipping cream)
- 1 package (200–250 g) Maria cookies or graham crackers
- Optional: lime zest for garnish
Instructions
Step 1 – Prepare mango puree
- Peel and chop mangoes.
- Blend until smooth.
Step 2 – Make cream mixture
- In a bowl, whip heavy cream until soft peaks form.
- Fold in sweetened condensed milk gently.
- Mix ½ of mango puree into the cream mixture.
Step 3 – Layer the Carlota
- Line a loaf pan or square dish with parchment paper.
- Spread a thin layer of cream-mango mixture.
- Arrange a layer of Maria cookies on top (whole or slightly broken).
- Spread another layer of cream-mango mixture.
- Repeat layers until pan is filled, finishing with cream.
Step 4 – Chill
- Cover with plastic wrap and refrigerate at least 4 hours (overnight is best).
Step 5 – Serve
- Remove from pan using parchment paper.
- Slice like a cake.
- Optional: garnish with lime zest or small mango cubes.
Tips
- Use ripe, sweet mangoes for best flavor.
- Slightly soften cookies by dipping in milk if you prefer a softer texture.
- Can be made with other fruits: strawberry, pineapple, or mixed berries.