👩🍳 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:
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cream cheese (softened, at room temperature)
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2 cans sweetened condensed milk
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1 can evaporated milk
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mango (except the portion reserved for decoration)
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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:
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A thin layer of mango cream on the bottom.
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A layer of María cookies (whole, and broken pieces to fill gaps).
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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.
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