No-bake layered dessert with María biscuits, mango and cream.
About this recipe
Carlota de mango is an extraordinarily popular no-bake dessert in Mexico: layers of María biscuits soaked in mango juice, alternated with a cream made from blended mango, whipping cream and condensed milk. It is chilled until it achieves a firm, creamy texture reminiscent of a tropical tiramisu. It is the perfect dessert for the Mexican summer, when mangoes are at their peak sweetness and juiciness.
History & Origin
The carlota is a dessert of French origin (Charlotte) that arrived in Mexico during the Second Mexican Empire, when Charlotte of Belgium served as Empress of Mexico alongside Maximilian I. According to popular legend, the dessert was named in her honour by the imperial court's pastry chefs. In the original French version, ladyfingers or brioche bread were moulded in a charlotte mould. Mexicans adapted it radically: they replaced the bread with María biscuits, the seasonal fruit with mango, and the pastry cream with a mixture of whipping cream and condensed milk, creating something completely different and delicious. María biscuits, introduced to Mexico from Spain in the early twentieth century, became a staple ingredient in Mexican home baking. Carlota de mango is especially popular in the Gulf of Mexico states (Veracruz, Tabasco, Campeche), where mangoes are abundant and of exceptional quality.
Estimated cost
£8.50
Total cost
£1.06
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
320
Calories
3g
Protein
38g
Carbohydrates
18g
Fat
2g
Fibre
50mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Peel the mangoes and cut into chunks. Blend 3 mangoes with the condensed milk and lime juice until completely smooth. Set aside the remaining mango cut into cubes for decoration.
- 2
If using gelatine, bloom it in 3 tablespoons of cold water for 5 minutes, then dissolve in the microwave for 30 seconds. Add to the mango mixture while still warm and stir.
- 3
Whip the cream to stiff peaks. Gently fold the mango mixture into the cream using a spatula with folding movements to retain the air.
💡 The cream must be very cold to whip correctly.
- 4
Briefly dip each María biscuit in the mango juice (3 seconds, no longer, or they will crumble). Arrange in a single layer on the bottom of a rectangular dish.
- 5
Alternate layers of biscuits with layers of mango cream, finishing with cream. Refrigerate for at least 4 hours, preferably overnight. Decorate with the fresh mango cubes before serving.
💡 The next day the carlota will be firmer and even more flavoursome.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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