Carlota De Mango Cremosa by Soulfoodmx

Ingredients

• 2 blocks (8 oz each) cream cheese, room temperature
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup evaporated milk
• 1/3 cup fresh lime juice
• 1/2 tsp ground cinnamon
• Pulp of 5 ripe mangoes (for the filling)
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 3 packages (200g each) María cookies
• 5 ripe mangoes (for decoration)

Instructions

1. Blend the cream cheese, condensed milk, evaporated milk, cinnamon, and mango pulp together until completely smooth with no lumps, about 1–2 minutes.
2. With the blender running, slowly drizzle in the lime juice in a thin stream; this helps the mixture set. Blend 30 seconds more, then transfer to a large bowl.
3. In a separate bowl, beat the heavy whipping cream with the powdered sugar until almost-firm peaks form, about 3–4 minutes.
4. Gently fold the whipped cream into the mango mixture using a spatula with slow, enveloping strokes until fully combined and no white streaks remain.
5. Spread a thin layer of the mango cream on the bottom of a 9×13-inch baking dish or springform pan.
6. Arrange a single layer of María cookies over the cream, then cover with a generous layer of the mango mixture. Repeat, alternating cookie and cream layers, finishing with a cream layer on top.
7. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
8. Before serving, slice the cheeks off the decoration mangoes and cut into very thin slices. Fan or arrange the slices over the top of the carlota to decorate, then serve chilled.