Homemade Mango Carlota is a no-bake, chilled dessert that layers sweet mango cream with crisp Maria cookies, creating a luscious, icebox-style cake that’s both refreshing and indulgent. Often referred to as a “Mexican mango icebox cake,” this dessert is perfect for warm weather or festive occasions. The creamy filling is made with ripe mangoes, sweetened condensed milk, and tangy cream cheese or media crema, resulting in a silky texture that contrasts beautifully with the softened cookies. As it chills, the cookies absorb the mango cream, transforming into tender cake-like layers. It’s easy to make, visually stunning, and bursting with tropical flavor in every bite.
Ingredients:
For the Mango Cream:
- 3 large ripe mangoes (or 2 cups mango pulp)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 package (8 oz) cream cheese, softened (or 1 cup media crema for a lighter version)
- Juice of 1 lime (optional, for brightness)
- 1 teaspoon vanilla extract
For Assembly:
- 1–2 packages of Maria cookies (or graham crackers as a substitute)
- ½ cup mango juice or milk (for dipping cookies, optional)
- Fresh mango slices or whipped cream (for garnish)
- Mint leaves (optional, for garnish)
Instructions:
1. Prepare the Mango Cream
- Peel and dice the mangoes, removing the pit. Place the mango flesh in a blender or food processor.
- Add the sweetened condensed milk, evaporated milk, cream cheese (or media crema), lime juice, and vanilla extract.
- Blend until completely smooth and creamy. Taste and adjust sweetness or acidity if needed.
- If the mixture is too thick, add a splash of milk or mango juice to loosen it slightly.
2. Set Up for Assembly
- Choose a rectangular or square dish (8×8 or 9×13 inches depending on how many layers you want).
- Pour the mango juice or milk into a shallow bowl for dipping the cookies. This step is optional but helps soften the cookies faster.
3. Layer the Carlota
- Spread a thin layer of mango cream on the bottom of the dish to anchor the cookies.
- Dip each Maria cookie briefly in mango juice or milk (just 1–2 seconds) and arrange them in a single layer over the cream.
- Spread a generous layer of mango cream over the cookies, smoothing it out with a spatula.
- Repeat the layers—cookies, then cream—until you run out of ingredients or reach the top of the dish. Finish with a thick layer of mango cream on top.
4. Chill and Set
- Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. This allows the cookies to soften and the flavors to meld.
- The longer it chills, the more cake-like the texture becomes.
5. Garnish and Serve
- Before serving, garnish with fresh mango slices, a dollop of whipped cream, or a sprinkle of crushed cookies.
- Add mint leaves or a drizzle of mango puree for an elegant finish.
- Slice into squares and serve chilled.
Serving Suggestions:
- Serve as a light dessert after a spicy meal or as a sweet treat on a hot day.
- Pair with iced tea, mango lassi, or a tropical fruit punch.
- For a party, make individual servings in cups or jars for a fun presentation.
Tips & Variations:
- Frozen Version: Freeze the Carlota for a firmer, ice cream cake-like texture. Let sit at room temperature for 10 minutes before slicing.
- Flavor Boost: Add a pinch of cardamom or cinnamon to the mango cream for a unique twist.
- Tropical Mix: Blend in pineapple or passion fruit with the mango for a more complex tropical flavor.
- Vegan Option: Use plant-based condensed and evaporated milk, and a dairy-free cream cheese alternative.
Homemade Mango Carlota is a celebration of simplicity and flavor—no oven, no fuss, just layers of creamy, fruity bliss. Would you like a coconut-mango version or maybe a berry twist next?