MANGO CARLOTA
Ingredients:
• 1 kg mango (peeled and diced and sliced)
• 1 can of condensed milk (approximately 400 g)
• 1 can of evaporated milk (approximately 400 ml)
• 1 stick of cream cheese (225 g)
• 1/2 cup lemon juice
• 1/2 teaspoon vanilla essence
• 2 packages of vanilla or Maria cookies (140 g each)
Preparation:
1. Chill the ingredients:
All the ingredients for the cream should preferably be cold.
2. Prepare the mango:
Wash and peel the mangoes. Cut 2 mangoes into small cubes and the rest into thin slices.
3. Blend the mango cream:
In a blender, place the pulp of 2 diced mangoes, the evaporated milk, the condensed milk, the cream cheese, and the vanilla extract. Blend until smooth.
While continuing to blend, gradually add the lemon juice until the mixture thickens.
4. Assemble the charlotte:
In a baking dish, place a layer of the cream mixture on the bottom.
Add a layer of cookies, followed by a layer of thinly sliced mango, then another layer of cream. Repeat the process (cream, cookies, mango, cream) until the ingredients are used up. Finish with a layer of cream.
5. Refrigerate:
Place the charlotte in the refrigerator for 4 hours, or for best results, leave it overnight. If you want it to be ready faster, you can put it in the freezer for 1 hour and then in the refrigerator for another hour.
6. Serve and decorate:
Decorate with mango slices on top before serving.
