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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Bright lime cream, sweet mango, cinnamon, and soft María cookie layers create a colorful Mexican icebox cake that requires no oven and only a few minutes of active preparation. 🍋

Ingredients

• Lime cream 🍋
• 🥛 400 g sweetened condensed milk (1¼ cups / 14 oz) dairy
• 🥛 350 ml evaporated milk, well chilled (1½ cups / 12 fl oz) dairy
• 🧀 200 g full-fat cream cheese, softened (¾ cup / 7 oz) dairy
• 🍋 120 ml fresh lime juice (½ cup / 4 fl oz)
• 🍋 Finely grated zest of 2 limes
• 🍦 1 tsp vanilla extract
• 🧂 1 small pinch fine sea salt
• Mango layer 🥭
• 🥭 350 g ripe mango, cut into small cubes (2¼ cups / 12.3 oz)
• 🍋 15 ml fresh lime juice (1 tbsp / 0.5 fl oz)
• 🍯 10 g agave syrup or honey, optional (2 tsp / 0.35 oz)
• 🌿 ¼ tsp ground cinnamon
• Cookie layers 🍪
• 🍪 300 g María cookies or plain tea biscuits (10.6 oz)
• To finish 🍽️
• 🥭 Fresh mango cubes
• 🍋 Fresh lime zest
• 🍪 Crushed María cookies
• 🌿 Ground cinnamon
• 🌱 Fresh mint, optional

Preparation

• 1 Prepare the dish ✨ Line a 20 cm square dish with baking paper, leaving enough overhang on two sides to lift the chilled dessert out easily. A glass serving dish can also be used when the carlota will be served directly from the dish.
• 2 Prepare the mango layer 🥭 Place the diced mango in a bowl and add the lime juice, agave syrup, and cinnamon. Fold gently until evenly coated, then set aside while preparing the cream.
• 3 Blend the creamy base 🥛 Place the softened cream cheese, condensed milk, evaporated milk, vanilla, lime zest, and salt in a blender. Blend until completely smooth with no visible pieces of cream cheese.
• 4 Add the lime juice 🍋 With the blender running on low speed, pour in the lime juice gradually. Continue blending for 20–30 seconds until the mixture becomes noticeably thicker, glossy, and creamy.
• 5 Make the first cookie layer 🍪 Arrange a single layer of María cookies across the bottom of the prepared dish. Break a few cookies when necessary to cover small gaps without overlapping them excessively.
• 6 Add the lime cream 🌿 Spread approximately one-quarter of the lime cream evenly over the cookies. Use the back of a spoon or a small spatula to cover every cookie completely.
• 7 Add the mango 🥭 Scatter approximately one-third of the mango mixture over the cream, keeping the fruit in a thin and even layer so the finished dessert remains easy to slice.
• 8 Repeat the layers ✨ Continue layering cookies, lime cream, and mango until the ingredients are used, finishing with a smooth layer of lime cream on top.
• 9 Decorate the surface 🍋 Sprinkle the top with crushed María cookies, fresh lime zest, a light dusting of cinnamon, and a few small mango cubes.
• 10 Chill until firm ❄️ Cover the dish and refrigerate for at least 4 hours, preferably overnight. The cookies must absorb moisture from the cream and soften into tender cake-like layers.
• 11 Slice and serve 🍽️ Lift the chilled carlota from the dish using the baking paper. Cut it with a sharp knife cleaned between slices, then finish each piece with fresh mango, lime zest, and mint when using.

Timing details

Nutrition

Estimated values per serving.

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