Homemade Mango Carlota

Here’s a classic Homemade Mango Carlota recipe—creamy, fruity, and no-bake!

Ingredients

• 1 can (370 g) condensed milk

• 1 can (300 ml) evaporated milk

• 1/2 cup heavy cream (optional, for extra creaminess)

• 2–3 ripe mangoes, peeled and sliced or pureed

• 1 pack of graham crackers (about 200 g)

• 1 tsp vanilla extract

• Optional: extra mango slices or whipped cream for topping

Instructions

1. Prepare the mango puree:

   • Peel and slice the mangoes.

   • Blend 1–2 mangoes until smooth. Keep a few slices for layering or decoration.

2. Mix the creamy filling:

   • In a bowl, combine condensed milk, evaporated milk, heavy cream (if using), and vanilla extract.

   • Add the mango puree and mix until smooth.

3. Assemble the Carlota:

   • In a rectangular or square dish, layer graham crackers at the bottom.

   • Pour a portion of the mango cream mixture over the crackers, spreading evenly.

   • Repeat layers: crackers → mango cream → crackers → mango cream until the dish is full.

   • Finish with a layer of mango cream on top.

4. Chill:

   • Refrigerate for at least 4–6 hours, preferably overnight, to allow the graham crackers to soften and absorb the cream.

5. Serve:

   • Decorate with reserved mango slices or a dollop of whipped cream before serving.

   • Cut into squares and enjoy cold.

Tips:

• For a stronger mango flavor, use 3 ripe mangoes and a little mango extract if available.

• You can lightly brush graham crackers with orange juice or milk to soften them faster.

• This dessert keeps well for 2–3 days refrigerated.