Mango Carlota is a classic Mexican no-bake dessert made with layers of sweet mango cream and crisp Maria cookies. Light, fruity, and wonderfully creamy, this chilled treat is perfect for summer, holidays, or whenever you want an easy dessert without turning on the oven.
⏱ Prep & Chill Time
- Prep Time: 15 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 4 hours 15 minutes
- Servings: 8–10
🍳 Equipment
- Blender or food processor
- Mixing bowl
- 8×8-inch dish or loaf pan
- Spatula
🥘 Ingredients
- 2 cups ripe mango, chopped (fresh or frozen, thawed)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 package Maria cookies (or graham crackers)
- ¼ cup fresh lime or lemon juice
📝 Ingredient Notes
- Mango: Ataulfo or honey mangoes give the best flavor.
- Condensed milk: Provides sweetness and creaminess.
- Citrus juice: Thickens the mixture naturally and balances sweetness.
- Cookies: Maria cookies are traditional, but graham crackers work well.
👨🍳 Instructions
1. Make mango cream
In a blender, combine mango, condensed milk, evaporated milk, and lime juice.
Blend until completely smooth and thick.
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2. Assemble layers
- Spread a thin layer of mango cream on the bottom of the dish.
- Add a single layer of cookies.
- Cover with mango cream.
- Repeat layers, finishing with mango cream on top.
3. Chill
Cover and refrigerate for at least 4 hours or overnight until set.
4. Serve
Slice and serve chilled. Garnish if desired.
📊 Nutrition (Approx per serving)
- Calories: 280
- Protein: 6g
- Carbs: 48g
- Fat: 7g
⭐ Tips & Variations
- Extra mango flavor: Add small mango chunks between layers.
- Coconut twist: Replace ½ cup evaporated milk with coconut milk.
- Berry version: Substitute mango with strawberries or peaches.
- Elegant finish: Top with whipped cream or fresh mint.
- Storage: Keeps refrigerated up to 4 days
