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🍰 Homemade Mango Carlota: The Dessert That Never Fails on Hot Days ☀️🥭
When the sun’s at its highest and the heat feels like it’s hugging your skin, there’s one dessert that always comes to the rescue — Mango Carlota, also lovingly called the “icebox cake of the tropics.” This creamy, chilled, fruity treat is a Mexican classic that’s found a place in many hearts and homes, especially during summer.
Its beauty? No oven. No hassle. Just layers of love. Whether you’re preparing it for a family gathering, a casual weekend lunch, or simply to treat yourself, this dessert is effortless, fresh, and soul-satisfying.
Let me take you through the story, the ingredients, and the simple steps that make this Carlota so unforgettable.
🥭 A Little History of Carlota
Carlota (or Charlotte) has its roots in European cuisine — the French and the British both have claims to early versions of this dessert. However, Mexico gave it its own tropical twist. Instead of traditional ladyfingers and custards, Mexican Carlota is made with Maria cookies and a creamy blend of condensed milk, evaporated milk, and citrus or fruit.
Mango Carlota is a beloved summer variation, perfect for when mangoes are ripe, juicy, and at their peak. It’s like sunshine in a bite!
🧾 Ingredients
- 2 packages of Maria cookies (or enough to layer your dish)
- 1 can (14 oz) of sweetened condensed milk
- 1 can (12 oz) of evaporated milk
- 1 block (8 oz) of cream cheese (Philadelphia-style recommended)
- 4 ripe mangoes, peeled and cubed (plus extra slices for garnish)
- Juice of 1 lime (optional, to balance the sweetness)
- A pinch of salt (to elevate the mango flavor)
- Optional toppings: shredded coconut, mint leaves, or extra mango puree
🧑🍳 Instructions & Method
1. Prepare the Mango Cream
In a blender, add:
- The pulp of 4 ripe mangoes
- Condensed milk
- Evaporated milk
- Cream cheese
- A squeeze of lime juice
- A pinch of salt
Blend until completely smooth and creamy. The mixture should be thick, silky, and sweet, with the vibrant aroma of fresh mango.
Tip: If your mangoes are extra juicy or ripe, you can reduce the amount of evaporated milk slightly to avoid it getting too runny.
2. Layer the Carlota
In a rectangular glass dish (a loaf pan or 8×8 works beautifully):
- Spread a thin layer of the mango cream mixture.
- Add a single layer of Maria cookies on top.
- Pour more mango cream over the cookies to cover them.
- Repeat: cookies, cream, cookies, cream… until you run out, finishing with a generous layer of cream.
Optional: Add thin mango slices between layers for bursts of fruit texture.
3. Chill and Set
Cover the dish with plastic wrap and refrigerate for at least 4 hours — overnight is best. The cookies will soften into a cake-like texture, absorbing the mango goodness.
4. Garnish and Serve
Before serving, garnish with:
- Fresh mango slices or cubes
- Toasted shredded coconut
- A few mint leaves
- A drizzle of mango puree (for the fancy touch)
Slice it like a cake, serve cold, and watch it disappear.
💛 Why We Love It
This dessert has everything:
✅ Creamy and fresh
✅ No baking required
✅ Easy enough for beginners
✅ Loved by adults and kids
✅ Carries tropical, nostalgic magic in every bite
Whether you’re making it for a summer cookout, a birthday, or just because it’s a Thursday — Mango Carlota never disappoints. It’s sunshine in a pan, and joy on a spoon.
📣 To My Recipe Lovers
Thank you for the constant love and support. Every time I post one of my favorite homemade recipes, I’m not just sharing food — I’m sharing memories, culture, and a piece of my kitchen.
Your likes, comments, and recreations of these dishes mean the world to me. Let’s keep the tradition alive, one dessert at a time.
👩🍳💬 Full recipe in the first comment below 👇 — tag someone who LOVES mangoes!
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