Make the mango cream: In a blender, combine sweetened condensed milk, evaporated milk, heavy cream, chopped mango, and lime juice. Blend until smooth and creamy. Taste and adjust sweetness if desired.
Assemble the Carlota:
In a rectangular or square dish, spread a thin layer of the mango cream at the bottom.
Add a layer of Maria cookies, covering the cream completely.
Pour more mango cream on top and spread evenly.
Repeat the layers until you run out of cream, finishing with a cream layer on top.
Chill: Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm and set.
Decorate: Before serving, top with fresh mango slices or a drizzle of mango puree for a beautiful finish.
🌴 Tips:
For an extra rich texture, add a few spoonfuls of cream cheese to the blender mixture.
You can mix in a few crushed cookies between layers for added crunch.
Keep it chilled — it tastes even better the next day!
🍽️ Serving Suggestion:
Serve cold, with a sprinkle of toasted coconut or mint leaves for a tropical touch. Perfect for summer parties, family gatherings, or just a sweet moment for yourself! 💛
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