Creamy Mango Carlota

Ingredients

• 2 blocks cream cheese (190–200 g each)

• 2 cans sweetened condensed milk

• 1 can evaporated milk

• 2 large ripe mangoes

• 1/4 cup (60 ml) lemon juice (yellow lemon or regular lime)

• María cookies/biscuits (enough to cover the dish)

• Mango cubes for decoration (about 1/2 mango)

 Step-by-step

 1) Prepare the mango

Wash, peel, and remove the pulp from the mangoes.
Cut them into pieces for blending.
Set aside about 1/2 mango to dice and use for decoration.

2) Make the mango cream
Blend together:

• cream cheese (softened, at room temperature)

• 2 cans sweetened condensed milk

• 1 can evaporated milk

• mango (except the portion reserved for decoration)

• lemon juice (1/4 cup)

Blend for 1–2 minutes until the mixture is smooth and creamy.

Anti-lump tip:
If the cream cheese is cold, blend it first for 30 seconds with a splash of evaporated milk, then add the rest of the ingredients.

3) Assemble the Carlota (layers)
Use a 25 × 20 cm baking dish.

Layer as follows:

1. A thin layer of mango cream on the bottom.

2. A layer of María cookies (whole, and broken pieces to fill gaps).

3. A layer of mango cream.

Repeat cookies → cream until finished.
Finish with a layer of cream on top.

Optional soaking:
Dip each cookie for 1 second in evaporated milk or regular milk if you want a softer texture (do not soak longer).

Top with diced mango.

4) Refrigerate
Chill for at least 4 hours, ideally overnight.

Yield: 10–12 servings.