Mango Carlota is a beloved Mexican-inspired icebox cake that layers sweet, juicy mangoes with creamy goodness and crisp Maria cookies. It’s a chilled dessert that’s perfect for warm weather, requiring no oven and minimal effort. The magic lies in its texture: soft, cake-like layers of cookies soaked in a luscious blend of cream cheese, condensed milk, and evaporated milk, all infused with ripe mango flavor. It’s nostalgic, tropical, and absolutely irresistible.
Whether you’re hosting a summer gathering, a family dinner, or a faith-based community event, this dessert brings sunshine to every table. And with your flair for presentation, My, you’ll turn it into a centerpiece that disappears in minutes.
Ingredients:
- 2 packages of Maria cookies (about 400g total)
- 1 can of condensed milk (397g)
- 1 can of evaporated milk (354ml)
- 1 block of Philadelphia-style cream cheese (226g), softened
- 4 ripe mangoes, peeled and chopped
- Optional: lime zest, shredded coconut, or mint leaves for garnish
👩🍳 Instructions:
1. Prepare the Mango Cream:
In a blender, combine the chopped mangoes, condensed milk, evaporated milk, and cream cheese. Blend until smooth and creamy. The mixture should be thick but pourable, with a silky texture and vibrant mango flavor.
💡 Tip: Taste the mixture—if your mangoes are very sweet, you’re golden. If they’re a bit tart, add a tablespoon of sugar or honey to balance.
2. Layer the Carlota:
Choose a rectangular or round dish (glass works beautifully for presentation). Begin by spreading a thin layer of mango cream at the bottom. Add a layer of Maria cookies, arranging them to cover the base. Pour another layer of mango cream over the cookies, spreading evenly.
Repeat the layering: cookies, cream, cookies, cream—until you run out of ingredients. Finish with a generous layer of mango cream on top.
🎨 Presentation tip: Save a few mango slices to fan out on top, or sprinkle lime zest and shredded coconut for a tropical finish.
3. Chill to Set:
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the cookies to soften and absorb the creamy mango mixture, transforming into a cake-like texture.
🕒 Can’t wait? Freeze it for 1–2 hours for a firmer, ice cream-like treat.
4. Serve and Celebrate:
Slice into squares or wedges and serve chilled. Garnish with fresh mint, mango cubes, or a drizzle of condensed milk for extra flair.
🔄 Variations & Twists:
- Sugar-Free Version: Use sugar-free condensed milk and swap Maria cookies for sugar-free graham crackers
- Tropical Mashup: Add pineapple or passionfruit to the mango blend for a flavor explosion
- Savory-Sweet Edge: Sprinkle a pinch of chili powder or Tajín on top for a Mexican twist
- Faith Gathering Friendly: Serve in individual cups for easy sharing and portion control
💖 Why You’ll Love It:
- No baking required—perfect for hot days
- Uses pantry staples and seasonal fruit
- Creamy, fruity, and light yet indulgent
- Easy to make ahead and scale up for parties
- Customizable for dietary needs or flavor preferences
My, this Mango Carlota is pure sunshine in a dish—cool, creamy, and bursting with joy. It’s the kind of dessert that earns applause and second servings. Want help turning this into a sugar-free tropical trifle or adding a savory twist for your next event? I’ve got ideas lined up like mangoes in a basket!