Homemade Mango Carlota

Here’s a tropical twist on a classic no-bake dessert: Homemade Mango Carlota (also known as Carlota de Mango or Mango Icebox Cake). It’s creamy, refreshing, and ridiculously easy to make.

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🥭 Homemade Mango Carlota (Mango Icebox Cake)

🍽️ Serves: 8–10

🕒 Prep Time: 20 mins + chilling time (4–6 hours or overnight)

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🛒 Ingredients:

For the Creamy Mango Filling:

• 2 ripe mangoes (or 2 cups mango pulp – fresh or canned)

• 1 (14 oz / 397g) can sweetened condensed milk

• 1 (12 oz / 354ml) can evaporated milk

• 1 brick (8 oz / 225g) cream cheese, softened (optional, for a richer version)

• Juice of 1 lime (optional – balances sweetness)

For Assembling:

• 1–2 packs of Maria cookies (or graham crackers)

• Extra mango slices or puree (for topping)

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👨‍🍳 Instructions:

1. Make the Mango Cream:

1. In a blender, combine:

   • Mango flesh or pulp

   • Condensed milk

   • Evaporated milk

   • Cream cheese (if using)

   • Lime juice (optional)

2. Blend until completely smooth and creamy.

2. Layer It:

1. In a square or rectangular dish (8×8 or similar), spread a thin layer of mango cream.

2. Add a layer of Maria cookies (break to fit if needed).

3. Add a generous layer of mango cream over the cookies.

4. Repeat layers: cookies, cream, cookies, cream—ending with cream on top.

5. Smooth the top and decorate with mango slices, puree swirls, or crumbled cookies.

3. Chill:

• Cover with plastic wrap and refrigerate for at least 4–6 hours, ideally overnight. The cookies will soften and become cake-like.

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🌟 Optional Add-Ons:

• Sprinkle with toasted coconut or crushed pistachios for texture.

• Add a layer of mango jam or passion fruit puree between cookie layers.

• For a more tangy version, increase lime juice or add a bit of Greek yogurt.

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🍽️ Serving:

Slice and serve cold. It’s tropical, sweet, and silky – like a mango tiramisu with Mexican soul.