Ingredients
2 blocks of cream cheese (190–200 g each)
2 cans of sweetened condensed milk
1 can of evaporated milk
2 ripe (large) mangoes
1/4 cup (60 ml) of lemon juice (or regular lemon juice)
Maria cookies (enough to line the mold)
Diced mango for garnish (approx. 1/2 mango)

👩‍🍳 Step by step
1) Prepare the mango
Wash, peel, and scoop out the flesh of the mangoes.
Cut into pieces for blending.

Reserve approximately 1/2 of the mango, diced, for garnish.

2) Make the mango cream
Blend:
cream cheese (softened, at room temperature)
2 cans sweetened condensed milk
1 can evaporated milk
mango (minus the reserved portion)
lemon juice (1/4 cup)
Blend for 1–2 minutes until smooth and creamy.

Anti-lump tip: If the cream cheese is cold, blend it first for 30 seconds with a splash of evaporated milk, then add the rest.

3) Assemble the charlotte (layers) in a 25×20 cm baking dish
Assembly:
Thin layer of cream on the bottom.
Layer of Maria cookies (whole and some broken to fill gaps).
Layer of cream.

Repeat layers of cookies → cream until finished.

Finish with cream on top.

Optional soaking: Soak each cookie for 1 second in evaporated milk or regular milk (only if you want it softer). No more.
Diced mango on top.

5) Refrigerate
Minimum 4 hours, ideally overnight.
Serves: 10–12