What is a Carlota dessert?

A carlota is a traditional Mexican no-bake icebox dessert made by layering Maria cookies with a creamy filling and chilling the whole thing until set. It's similar in concept to an American icebox cake but uses a richer, denser filling based on cream cheese and condensed milk rather than plain whipped cream. The result is creamy, slightly tangy, and sliceable like a cake.

What is the main ingredient in mango carlota?

The filling is built on a blend of mango puree, cream cheese, sweetened condensed milk, and evaporated milk, so all four play equally important roles. However, the mango is what defines the flavor and color of the dessert. You need ripe, sweet mango with a smooth puree for the best result. The cream cheese provides the structure and tang that keeps the sweetness balanced.

Where does Carlota dessert come from?

The carlota originated in Mexico and is named after Empress Carlota, the Belgian-born Empress of Mexico during the Second Mexican Empire in the 1860s. Whether she personally enjoyed the dessert is uncertain, but the name has persisted for generations. The dessert is a staple at Mexican family gatherings, quinceañeras, and summer celebrations throughout the country.

What kind of cream is best for Carlota?

Heavy cream (also called heavy whipping cream, with at least 36% fat) gives the best results because it whips to a stable foam that holds its shape in the filling. Whipping cream (30% fat) also works but produces a slightly softer texture. Avoid half-and-half or light cream, as they won't whip properly and the filling will be too loose to set neatly when chilled.

Mango Carlota: No-Bake Mexican Icebox Cake

Name: Mango Carlota: The No-Bake Mexican Icebox Cake You'll Make All Summer
Prep time: 4 h 30 min
Total time: 4 h 30 min
Cuisine: Mexican
Ingredients: 2 packages (7 oz each) Maria cookies (about 60 cookies total); 1/2 cup whole milk (for dipping); 3 cups fresh mango puree (from 3 to 4 large ripe mangoes, blended smooth); 8 oz full-fat cream cheese (at room temperature); 1 can (14 oz) sweetened condensed milk; 1 can (5 oz) evaporated milk; 1 cup heavy cream (cold); 3 tablespoons fresh lime juice; 1 teaspoon vanilla extract; 2 teaspoons unflavored gelatin powder; 3 tablespoons warm water (to dissolve the gelatin); 1 large ripe mango (peeled and sliced thin); Zest of 1 lime; 1/2 teaspoon chili-lime seasoning (optional)

Description

Mango carlota is a no-bake Mexican icebox cake made by layering Maria cookies with a creamy blend of mango puree, cream cheese, sweetened condensed milk, and heavy cream. It chills in the fridge until the cookies soften and the filling firms up into clean, sliceable layers. It is simple to assemble and tastes bright, creamy, and citrusy from a good amount of fresh lime juice.

Ingredients

Scale

For the cookie layers:

2 packages (7 oz each) Maria cookies (about 60 cookies total)

1/2 cup whole milk (for dipping)

For the mango cream filling:

3 cups fresh mango puree (from 3 to 4 large ripe mangoes, blended smooth)

8 oz full-fat cream cheese (at room temperature)

1 can (14 oz) sweetened condensed milk

1 can (5 oz) evaporated milk

1 cup heavy cream (cold)

3 tablespoons fresh lime juice

1 teaspoon vanilla extract

2 teaspoons unflavored gelatin powder

3 tablespoons warm water (to dissolve the gelatin)

For the garnish:

1 large ripe mango (peeled and sliced thin)

Zest of 1 lime

1/2 teaspoon chili-lime seasoning (optional)

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Prep Time: 30 min
Rest Time: 240 min
Cook Time: 0 min
Category: Dessert
Method: No-Cook
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28 g
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 48 mg