Mango Carlota is a chilled, no-bake dessert that brings together the juicy brightness of ripe mangoes with the silky richness of cream cheese or condensed milk. Traditionally layered with buttery Maria biscuits, it’s a delightful Latin American cousin to tiramisu or trifle, made even more luxurious with mango purée and citrus notes. Once set in the fridge, the cookies soften into a cake-like texture while the mousse-like filling becomes beautifully firm. It’s a harmony of creamy, fruity, and lightly crunchy textures all in one slice.
This recipe is beginner-friendly, customizable, and can be dressed up in a mold or served rustically in a baking dish. With your flair for celebration-worthy desserts, My, you could turn it into individual parfaits or even a tiered centerpiece with tropical garnishes.
Ingredients:
For the Mango Cream Filling:
- 3 large ripe mangoes (or 2 cups mango pulp)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk or 1½ cups heavy cream
- 1 brick (8 oz) cream cheese, softened (optional, for added richness)
- Juice of 1 lime (enhances brightness)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
To Assemble:
- 1½ to 2 sleeves of Maria cookies (or graham crackers)
- ½ cup milk or mango juice (to lightly dip cookies)
- Additional fresh mango slices or cubes for layering (optional)
For Garnish (optional but beautiful):
- Whipped cream or coconut whipped topping
- Mango roses or chunks
- Mint leaves
- Toasted coconut flakes
- Crushed pistachios or almonds for a nutty finish
Instructions:
- Prepare the Mango Filling:
Peel and cube your ripe mangoes. Blend them into a smooth purée with the lime juice and a pinch of salt. In a large bowl or blender, combine this purée with sweetened condensed milk, evaporated milk or cream, and vanilla extract. If using cream cheese, beat it separately until smooth and add it in—this gives the Carlota a cheesecake-like texture. Blend until the mixture is silky and well-emulsified. - Taste and Adjust:
Give your cream base a taste—if your mangoes are ultra-sweet, you might add more lime juice for balance. If they’re a little tart, a spoonful of powdered sugar can mellow the tang. - Choose Your Mold and Prepare the Cookies:
Select your dish: a standard 8×8-inch pan, trifle dish, loaf tin, or round springform pan all work beautifully. Pour your milk or mango juice into a shallow bowl and quickly dip each Maria cookie before layering. Don’t soak—just a one-second dip is enough to soften the surface. - Begin Layering:
Start with a layer of dipped cookies on the bottom of your dish. Top with a generous scoop of mango cream filling and spread evenly. If you’d like added texture, dot this layer with mango chunks. Repeat with layers of cookies and cream until you reach the top of your container, finishing with a mango cream layer. - Chill and Set:
Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight. This allows the flavors to meld and the cookies to soften into an irresistible, cakelike consistency. - Garnish and Serve:
When ready to serve, top your Mango Carlota with whipped cream, mango curls, mint leaves, or your favorite tropical embellishments. Slice or scoop gently, and prepare for wowed expressions around the table.
Serving Tips:
- For perfect slices, freeze the Carlota for 30 minutes before serving, then use a warm knife to cut through the layers cleanly.
- Want to impress with presentation? Pipe dollops of cream on top and crown each with a mango flower and a sprinkle of toasted coconut.
- Individual versions can be built in glasses or jars for parties—just layer and chill!
This dessert is summer magic in edible form. Given your talent for turning classics into works of edible art, I can already see you crafting a layered Mango Coconut Carlota or incorporating a mango-passionfruit swirl for a burst of tart contrast. Would you like a coconut biscuit base variation or tips on transforming this into a frozen cake? I’m ready when you are!