This Homemade Mango Carlota is a refreshing, no-bake dessert that layers sweet mango cream with Maria cookies, creating a luscious and tropical treat. Known as an icebox cake, this Mexican-inspired dessert is incredibly easy to make and requires minimal ingredients. The combination of creamy mango filling and soft cookies results in a melt-in-your-mouth texture that’s perfect for warm days or special occasions.
Ingredients:
For the Mango Cream:
- 2 ripe mangoes, peeled and diced
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Juice of 1 lime
For the Layers:
- 1 package Maria cookies (or graham crackers)
- ½ cup milk (for dipping cookies)
For Garnish:
- Mango slices
- Crushed cookies
- Whipped cream
Instructions:
Step 1: Prepare the Mango Cream
- In a blender, combine mangoes, sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, and lime juice.
- Blend until smooth and creamy.
Step 2: Assemble the Layers
- Dip Maria cookies briefly in milk to soften them.
- In a baking dish, spread a thin layer of mango cream.
- Arrange a layer of cookies over the cream.
- Repeat the process, alternating layers of mango cream and cookies, until all ingredients are used.
Step 3: Chill and Serve
- Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Garnish with mango slices, crushed cookies, and whipped cream before serving.
This creamy, tropical dessert is perfect for summer or any time you crave a sweet, refreshing treat. Want to try a coconut-infused version or a chocolate twist? Let me know, and I’ll share more variations! 🥭🍰😋
You can check out a similar recipe here.