1. Bloom the gelatin: Sprinkle the unflavored gelatin over 3 tablespoons of warm water in a small bowl. Let it sit for 5 minutes until it looks lumpy and translucent, then microwave for 10 seconds until fully liquid. Set aside to cool slightly.

2. Blend the filling base: Add the room-temperature cream cheese, sweetened condensed milk, evaporated milk, lime juice, and vanilla extract to a blender. Blend on high for 45 seconds until completely smooth and no lumps remain. The mixture should smell bright and citrusy.

3. Add the mango: Pour the mango puree into the blender with the cream mixture and blend for 30 seconds. Drizzle in the cooled dissolved gelatin while the blender runs on low speed, then stop and transfer the filling to a large bowl.

4. Whip the cream: In a cold large bowl, whip the heavy cream to soft peaks using a hand mixer, about 3 to 4 minutes. The cream should hold a gentle curl when you lift the beater but still look glossy.

5. Fold together: Add the whipped cream to the mango mixture in three additions, folding gently with a wide spatula using long slow strokes. The final filling should be airy, pale orange, and fragrant.

6. Layer the carlota: Dip each Maria cookie in the milk for one second per side and arrange a single layer on the bottom of a 9-inch springform pan, breaking cookies to fill gaps. Spread one-third of the filling in an even layer over the cookies. Repeat with two more layers of dipped cookies and filling, finishing with a filling layer on top.

7. Smooth and chill: Smooth the top with an offset spatula and cover the pan tightly with plastic wrap. Refrigerate for at least 4 hours or overnight until the filling is firm and the cookies have softened to a cake-like texture.

8. Garnish and serve: Run a thin knife around the inside edge of the springform ring before unlatching it. Arrange thin mango slices over the top, add lime zest curls, and dust lightly with chili-lime seasoning if using. Slice with a sharp knife, wiping the blade clean between cuts.