Mango Carlota

Ingredients

• 190 g Cream cheese (At room temperature to make blending easier.)
• 2 Ripe mango for the mixture (Peeled and cut into cubes; approximately 400 g of flesh.)
• 387 g Sweetened condensed milk (One standard can.)
• 360 ml Evaporated milk (One standard can; equivalent to approximately 360 g.)
• 2 tbsp Lime juice (Adjust to taste to add freshness and balance the sweetness.)
• 170 g Maria cookies (Whole; use enough to form layers in the dish.)
• 1 Mango for decorating (Peeled and cut into cubes or slices; approximately 150 g of flesh.)

Steps

1. 1

   Peel and cut the mangoes into cubes. Reserve approximately 150 g of flesh for decorating at the end, and place the rest in a blender.

2. 2

   Add the cream cheese, sweetened condensed milk, evaporated milk, and lime juice to the blender. Blend until completely smooth and homogeneous, with no pieces of mango or cream cheese remaining.

3. 3

   Place a layer of Maria cookies on the bottom of a baking dish or serving dish, covering as much of the surface as possible. You can break some cookies to fill the gaps.

4. 4

   Pour a layer of the creamy mango mixture over the cookies and gently spread it with a spatula to form an even layer.

5. 5

   Repeat the layers of cookies and cream until all the ingredients have been used, finishing with a layer of the mango mixture. Do not press the cookies too firmly, so the dessert retains its structure.

6. 6

   Cover the dish and refrigerate for at least 4 hours, or until the carlota is thoroughly chilled and firm. For an even more compact texture, you can refrigerate it overnight.

7. 7

   Just before serving, decorate the surface with the reserved mango. Cut into portions and serve chilled.

Notes

The transcription does not provide exact quantities; the quantities are an estimate based on a standard mango carlota. Keep the dessert refrigerated and preferably consume it within 3 days.

Nutrition per serving

• dessert
• no-bake
• refrigerated
• Mexican
• creamy
• with mango
• easy
• summer