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Mango Carlota is a classic Mexican no-bake dessert featuring layers of sweet, ripe mangoes, creamy condensed milk mixture, and buttery cookies. It’s chilled until firm, making it a refreshing and indulgent treat for warm weather or festive occasions.
Ingredients (Serves 6–8)
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3–4 ripe mangoes (peeled and sliced)
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1 can (14 ounces) sweetened condensed milk
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1 cup heavy cream
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1 teaspoon vanilla extract
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1 package (about 200 grams) Maria cookies or graham crackers
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Optional garnish: mango slices, shredded coconut, or mint leaves
Step 1: Prepare the Cream Mixture
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In a large bowl, combine the sweetened condensed milk, heavy cream, and vanilla extract.
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Whip or stir until smooth and slightly thickened.
Step 2: Prepare the Mangoes
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Peel the mangoes and remove the pits.
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Slice the mangoes into thin, even slices.
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Set aside enough slices for layering and garnish.
Step 3: Assemble the Carlota
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In a rectangular or square baking dish (8×8 inches works well), spread a thin layer of the cream mixture on the bottom.
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Place a layer of cookies over the cream. Break cookies to fit the dish as needed.
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Spread a layer of cream mixture over the cookies.
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Add a layer of mango slices.
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Repeat layers (cookies → cream → mango) until all ingredients are used, ending with a cream layer on top.
Step 4: Chill
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Cover the dish with plastic wrap.
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Refrigerate for 4–6 hours, or overnight for best results, until the Carlota is firm and the cookies have softened.
Step 5: Garnish and Serve
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Before serving, garnish the top with fresh mango slices, shredded coconut, or mint leaves if desired.
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Cut into squares and serve chilled.
Tips for Best Results
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Use ripe but firm mangoes for the best texture and flavor.
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Allow the dessert to chill long enough so the cookies soften and layers hold together.
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You can lightly dip the cookies in milk to make them extra soft before layering.
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For extra flavor, add a few drops of lime juice to the mango slices.