Ingredients
2 cream cheese bars (190–200 g c/u)
2 cans of condensed milk
1 can of evaporated milk
2 ripe mango ( big )
1/4 cup (60 ml) of yellow lemon juice (or regular lemon)
Maria Cookies (the ones needed to cover the mold)
Mango cubes for decoration (approx. 1/2 mango)
👩 🍳 Step by step
1) Prepare the mango
Wash, peel and remove pulp from mangoes.
Cut it into pieces to liquify.
Book around. 1/2 mango to decorate in cubes.
2) Make the mango cream
Licua:
cream cheese (mild, at room temperature)
2 condensed milk
1 evaporated milk
mango (minus the reserved one)
lemon juice (1/4 cup)
Bleach 1-2 min until smooth and creamy.
Anti-lump tip: if the cream cheese is cold, blend it first 30 sec with a little bit of evaporated and then add the rest.
3) Assemble the carlota (layers) in refractory 25×20
Armed:
Thin layer of cream in the background.
Layer Maria Cookies (whole and some matches to fill in gaps).
Cream layer.
Repeat cookies → cream until done.
Finish with cream on top.
Optional Soak: Soak each cookie 1 second in evaporated milk or regular milk (only if you want it softer). No more.
Mango cubed on top.
5) Refrigerate
Minimum 4 hours ideal all night.
Serves: 10–12 servings
#AmericanFood #HomeCooking #FreshFruit #CherrySeason #KitchenHacks #FarmToTable #USAfoodies
