Mango Carlota is a refreshing and easy no-bake Mexican dessert that beautifully layers sweet, creamy mango filling with crisp Maria cookies (or graham crackers) to create a chilled, tropical treat. Often described as a Latin American version of an icebox cake or tiramisu, this dessert is especially popular during the summer months when mangoes are at their peak. It requires no oven time and minimal effort, making it a favorite for hot weather, parties, or impromptu gatherings. Each bite bursts with the rich flavor of ripe mangoes balanced with the crunch of cookies and a creamy citrusy sweetness. This dessert is a crowd-pleaser that can be made ahead and served chilled.
Ingredients:
For the Mango Cream:
- 3 ripe mangoes, peeled and diced (or 3 cups mango pulp)
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1/2 cup heavy cream (optional, for extra richness)
- Juice of 1 lime (about 2 tbsp)
- 1 tsp vanilla extract
- Pinch of salt
For the Layers:
- 1 to 1 1/2 packages of Maria cookies (or graham crackers)
- 1/4 cup milk (for dipping cookies, optional)
For Garnish (optional):
- Sliced fresh mango or mango cubes
- Lime zest
- Crushed cookies
- Whipped cream or mint leaves
Instructions:
- Prepare the Mango Cream Filling:
In a blender or food processor, combine the diced mangoes, sweetened condensed milk, evaporated milk, lime juice, vanilla extract, and a pinch of salt. Blend until completely smooth. If you like a richer texture, add the optional heavy cream and blend again. Taste and adjust for sweetness or tanginess by adding a bit more lime juice if needed. - Test the consistency:
The mango cream should be thick and pourable, like a smoothie. If it’s too runny, you can blend in a few extra cookies to thicken it slightly or refrigerate it for 30 minutes to firm up before assembling. - Prepare your dish:
Use a square or rectangular glass dish (8×8 inches or similar). You can also make individual portions using dessert glasses, jars, or ramekins. - Assemble the Carlota:
Begin with a thin layer of mango cream at the bottom of the dish to help the cookies stay in place. Then add a single layer of Maria cookies. If desired, dip the cookies quickly in milk before layering to soften them slightly (this is optional). Pour a layer of mango cream over the cookies, spreading it evenly to cover. Repeat the process: add another layer of cookies, followed by another layer of mango cream. Continue layering until you’ve used all the mango cream or filled the dish, ending with a mango cream layer on top. - Chill the dessert:
Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the cookies to absorb moisture and soften into a cake-like texture while the flavors meld beautifully. - Garnish and serve:
Just before serving, top the Mango Carlota with fresh mango slices, a sprinkle of lime zest, or crushed cookies for texture. You can also add a dollop of whipped cream or a few mint leaves for a fresh finish.
Tips and Variations:
- Use canned mango pulp if fresh mangoes are not available. Alphonso or Ataulfo mango pulp works great and is often sold in Indian or Latin stores.
- Add texture by mixing chopped mango pieces into the cream before layering.
- Vegan version: Use plant-based condensed milk and evaporated milk alternatives (like coconut-based) and dairy-free cookies.
- Make ahead: This dessert stores well in the fridge for up to 3 days. It’s even better the next day when the cookies are fully softened.
Conclusion:
Homemade Mango Carlota is a fuss-free, flavorful dessert that brings the vibrant taste of ripe mangoes to the spotlight. With no baking involved and only a few basic ingredients, it’s the ultimate treat for warm-weather celebrations or any time you’re craving a cool, creamy, fruity delight. Easy to customize and quick to prepare, this tropical twist on a classic Mexican dessert is sure to win hearts at any table.
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