How to Make a Carlota de Mango con Limon

Today we’re making a dessert that perfectly captures the essence of summer – the Carlota de Mango con Limon. This delightful recipe, straight from the pages of my latest cookbook “Chicano Bakes,” brings together the sweetness of ripe mangoes and the bright zest of fresh lime to create a dessert that’s as beautiful as it is delicious. Let’s dive into the simple steps that will have you savoring every bite of this tropical treat.

You can watch me make my Carlota de Mango con Limon over on Youtube!

What is a Carlota de Limon?

A Carlota, is a traditional no-bake Mexican icebox cake. Traditionally, a carlota de limon features a fluffy whipped lime and cream cheese filling sandwiched in between Maria cookie layers.

When I was brainstorming recipes for Chicano Bakes, I knew I wanted to feature the Carlota de Limon, but with my own twist on it, so I decided to incorporate mango into the filling, as it complements the bright and tangy cream cheese filling pretty well.

The heart of the Carlota de Mango con Limon recipe lies in the luscious Mango Lime Filling. Begin by blending diced mango and zesty lime juice until they create a velvety smooth puree. Next, whip up a cloud-like concoction of heavy cream, ensuring those peaks are stiff and inviting. In a separate bowl, the magic happens as cream cheese, sweetened condensed milk, vanilla bean paste, and a hint of salt mingle to form a harmonious base. Gently fold in the mango lime puree, and witness the birth of a creamy, dreamy filling that’s bound to steal the show.

What tools do you need to make a Carlota de Mango con Limon?

For this recipe, you’ll need two main tools, a stand mixer or a hand mixer to whip up the filling, and a springform pan to assemble the carlota de mango con limon. You can easily find springform pans at Target, Walmart, your local cake supply store, or at places like Homegoods and TJ Maxx!

How to Assemble the Carlota?

Ladyfinger halves artfully line the spring form pan’s edges, their sugared sides embracing the exterior. Meanwhile, the Maria cookie halves form the foundation with a satisfying crunch. Layer upon layer, the mango filling transforms this symphony of textures into a masterpiece. Repeat the process, alternating cookies and filling, until you’ve built a tower of fluffy mango and lime delight. Then add the remaining filling to the last layer of Maria cookies, and garnish with whipped topping and lime slices.

Chilling and Serving the Carlota:

To ensure your Carlota de Mango con Limon reaches a good consistency, cover the pan with plastic wrap and let it rest in the refrigerator overnight. This leisurely chill lets the flavors meld and the textures meld, resulting in a dessert that’s soft-set and ready to be savored. If you’re aiming for a more defined slice, a quick freeze for an hour or two before serving will give you that picture-perfect presentation.

Conclusion:

As the sun sets on warm summer days, treat yourself to a slice of tropical paradise with Carlota de Mango con Limon. The marriage of mango and lime, the interplay of creamy and crunchy, and the elegant layers make every bite an indulgent experience. From the pages of “Chicano Bakes” to your table, this recipe is your passport to a taste of pure bliss. So gather your ingredients, and embark on a tasty culinary journey that’s as vibrant as it is scrumptious.

Print Pin

5 from 3 votes

Carlota de Mango con Limon (Mango Lime Icebox cake)

Course Dessert

Cuisine Mexican

Keyword Cake, Carlota, No Bake, Icebox

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Servings 10

Calories 523kcal

Ingredients

• 12 ounces Mango , diced
• ⅓ cup Fresh lime juice
• 1 cup Heavy Cream
• 8 ounces Full-Fat Cream Cheese , room temperature
• 14 ounces Sweetened Condensed Milk
• ½ teaspoon Vanilla Bean Paste
• ¼ teaspoon Diamond Crystal Kosher Salt , or ⅛ teaspoon fine sea salt
• 12 ladyfingers , sliced in half crosswise, with a serrated knife
• 4.9 ounce Sleeve of Maria Cookies , sliced in half crosswise, with a serrated knife

Instructions

• In a blender, combine the mango and lime juice and blend on high speed until completely smooth, 45 seconds to 1 minute. Set the mango lime puree aside.
• In a stand mixer fitted with the whisk, whip the heavy cream on medium-high speed until stiff peaks form.Scrape the finished whipped cream into a large bowl.
• Swap out the whisk for the paddle attachment. In the same mixer bowl (no need to clean), beat the cream cheese on medium speed until it's nice and smooth, about 1 minute. Add the condensed milk, vanilla bean paste, and salt. Beat until everything has been fully incorporated, about 30 seconds. Scrape down the sides of the bowl. Pour in the mango lime puree, gradually bump the speed up to medium, and beat together for a full minute.
• Take the bowl off the mixer and use a silicone spatula to carefully fold the whipped cream into the man-go/cream cheese mixture, then set the filling aside.
• Arrange the ladyfinger halves against the wall of a 9-inch (23 cm) springform pan, making sure the sugared sides of the cookies are facing out toward the wall, then use the Maria cookie halves to lay down a layer on the bottom of the pan. Carefully add 1 cup (250 g) of the mango filling and use a spoon or offset spatula to gently smooth it out. Repeat this process until you have about 4 layers of the Maria cookies, then top with the remaining filling.
• Cover the top with plastic wrap and refrigerate overnight to set. The cake will be soft set, but if you'd like a cleaner and firmer slice, freeze for an hour or two before serving.