Here’s a simple Homemade Mango Carlota

Ingredients :

• 2 packages of Maria cookies
• 1 can of condensed milk
• 1 can of evaporated milk
• 1 Philadelphia-style cream cheese
• 4 ripe mangoes

Instructions :

1. For the Puff Pastry Layers (or you can use store-bought):
2. 2 sheets puff pastry
   Powdered sugar for dusting
   For the Mango Cream:
3. 2 ripe mangoes (pureed)
   1 cup heavy cream (chilled)
   1/2 cup mascarpone or cream cheese (optional, for stability)
   2–3 tbsp sugar (adjust to taste)
   1 tsp vanilla extract
   For the Assembly:
4. 1–2 ripe mangoes, diced into cubes
   Extra mango puree (for glaze, optional)
   Instructions:
   1. Prepare Puff Pastry Layers:
5. Preheat oven to 200°C (400°F).
   Roll out puff pastry, cut into rectangles the same size.
   Prick with a fork, place between parchment and another baking sheet to keep them flat.
   Bake 12–15 minutes until golden. Cool completely.
   2. Make Mango Cream:
6. Whip the heavy cream with sugar and vanilla to soft peaks.
   Fold in mango puree and mascarpone (if using) until smooth.
   3. Assemble the Cake:
7. Layer baked pastry, mango cream, and thin mango slices or puree.
   Repeat layers (3–5 layers recommended).
   Top with fresh mango cubes and optional mango glaze.
   4. Chill:
8. Refrigerate 2–4 hours or overnight to let layers set.
   Would you like a printable version or a variation with sponge cake instead of puff pastry?