Here’s a tropical Mango Carlota recipe 🍰🥭 — a no-bake Mexican dessert made with layers of cookies and creamy mango filling that sets up beautifully in the fridge.
🍴 Ingredients (6–8 servings)
-
2 large ripe mangoes (peeled & diced, about 2 cups)
-
1 can (14 oz) sweetened condensed milk
-
1 can (12 oz) evaporated milk
-
1 package (8 oz) cream cheese, softened
-
1 tsp vanilla extract
-
1 package Maria cookies (or graham crackers/ladyfingers)
-
½ cup milk (for dipping cookies)
-
Whipped cream & extra mango slices (for garnish)
👩🍳 Instructions
1. Make the Mango Cream
-
In a blender, combine mango, condensed milk, evaporated milk, cream cheese, and vanilla.
-
Blend until smooth and creamy.
2. Layer the Carlota
-
Dip cookies quickly in milk (don’t soak too long).
-
In a dish (8×8 or similar), layer dipped cookies to cover the bottom.
-
Spread a layer of mango cream over the cookies.
-
Repeat layers until you run out of cream, finishing with cream on top.
3. Chill
-
Cover and refrigerate for at least 4 hours (overnight is best) so it firms up.
4. Serve
-
Garnish with whipped cream, mango slices, or crumbled cookies on top.
-
Slice and serve cold.