Carlota de Mango con Limon (Mango Lime Icebox cake)

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5 from 3 votes

Carlota de Mango con Limon (Mango Lime Icebox cake)

Prep Time30

Cook Time4

Course: Dessert

Cuisine: Mexican

Keyword: Cake, Carlota, No Bake, Icebox

Servings:

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.

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