Mango Carlota

Here’s a classic Mango Carlota recipe—a no-bake, creamy Mexican-style dessert made with simple ingredients and clear step-by-step directions 🥭🍰

🥭 Mango Carlota (No-Bake Mango Icebox Cake)

⏱ Time

Prep: 15 minutes
Chilling: 4–6 hours (or overnight)

🍮 Servings

Serves 6–8

🧾 Ingredients

2 ripe mangoes (about 1½ cups mango pulp)
1 cup fresh cream (heavy or whipping cream, chilled)
½ cup sweetened condensed milk
1 packet Marie biscuits / digestive biscuits (or any plain tea biscuits)
¼ cup milk (for dipping biscuits)
1 tsp lemon juice (optional, enhances flavor)

👨‍🍳 Directions (Step-by-Step)

Step 1: Prepare Mango Purée

Peel and chop ripe mangoes.
Blend until smooth and thick.
Measure about 1½ cups mango purée.
Set aside.

👉 Use sweet, ripe mangoes—no extra sugar needed.

Step 2: Make the Creamy Filling

In a bowl, add chilled fresh cream.
Whip until soft peaks form.
Add condensed milk and lemon juice.
Whisk gently until smooth.
Fold in the mango purée until fully combined.

👉 Do not overwhip—mixture should be creamy and smooth.

Step 3: Assemble the Carlota

Quickly dip biscuits in milk (1–2 seconds only).
Arrange a single layer of biscuits in a glass dish or tray.
Spread a layer of mango cream evenly.
Repeat layers:
- Biscuits → Mango cream
Finish with a thick mango cream layer on top.

Step 4: Chill

Cover the dish.
Refrigerate for at least 4–6 hours or overnight.
Biscuits will soften and turn cake-like.

Step 5: Serve

Slice and serve chilled.
Garnish with:
- Mango cubes
- Whipped cream
- Mint leaves

⭐ Tips for Best Results

Always use chilled cream
Don’t soak biscuits too long
Glass dishes give a beautiful layered look
Overnight chilling gives best texture

🔁 Easy Variations

Eggless & Gelatin-free: This recipe already is ✅
Coconut Mango Carlota: Replace ¼ cup cream with coconut cream
Biscuit Base Only: Crush biscuits + butter for firmer base
Kids Version: Add white chocolate chips between layers

🥗 Approx Nutrition (Per Slice)

Calories: ~260
Fat: 14 g
Carbs: 30 g
Protein: 4 g