This Homemade Mango Carlota is a refreshing, no-bake Mexican dessert that’s perfect for cooling off on hot days. Made with layers of creamy mango mousse and crisp Maria cookies (or graham crackers), this chilled treat is light, fruity, and utterly irresistible. With its vibrant tropical flavors and simple preparation, it’s a go-to dessert for summer gatherings, potlucks, or simply satisfying your sweet tooth. Let’s dive into this easy and delightful recipe!
Ingredients You’ll Need:
For the Mango Mousse:
- 2 cups fresh mango puree (about 2–3 ripe mangoes, peeled and blended)
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream , whipped to stiff peaks
- 1 teaspoon vanilla extract
For the Assembly:
- 1 package of Maria cookies (or graham crackers, vanilla wafers, or sponge cake slices)
- 1/2 cup water (optional, to soften cookies if needed)
Optional Garnish:
- Fresh mango slices
- Whipped cream
- Mint leaves
Step-by-Step Instructions:
Step 1: Prepare the Mango Puree
- Peel and dice the mangoes, then blend them in a food processor or blender until smooth. Strain the puree through a fine-mesh sieve to remove any fibrous bits, if desired. Measure out 2 cups of puree.
Step 2: Make the Mango Mousse
- In a large mixing bowl, combine the mango puree and sweetened condensed milk. Stir until smooth and well combined.
- Gently fold in the whipped heavy cream and vanilla extract using a spatula. Be careful not to deflate the mixture—the goal is to keep it light and airy.
Step 3: Assemble the Carlota
- Line the bottom of a loaf pan or rectangular baking dish with a layer of Maria cookies. If the cookies are too hard, you can briefly dip them in water to soften them slightly (optional).
- Spread half of the mango mousse over the cookies, smoothing it into an even layer with a spatula.
- Add another layer of cookies on top of the mousse, followed by the remaining mango mousse. Smooth the top layer and finish with a final layer of cookies.
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