If you’ve never made a dessert that felt like a hug from home, let me introduce you to the Mexican lime icebox cake. Also known as Carlota de Limón, this tangy, creamy, chilled treat is pure comfort with every bite. Whether you’re cooling off on a hot day or simply want a no-fuss dessert, this no-bake classic will quickly earn a spot in your recipe rotation. Today, I’m sharing not just the recipe but the story behind why it’s one of my all-time favorites.
Table of Contents
The Story & Intro
A childhood dessert that stuck with me
I still remember the first time I tried to make a Mexican lime icebox cake. I was maybe twelve, homesick for my abuela’s house in Jalisco. I found her old scribbled recipe tucked inside a cookbook, grabbed the Maria cookies, and dove in. Only, I didn’t quite get it right—I forgot to alternate the layers, poured all the lime mixture into one bowl, and froze it solid without letting it set first. The result? A messy slab of citrus-flavored chaos. But you know what? Everyone still asked for seconds. That’s the magic of Carlota.
It’s that forgiving. That good.
Why this dessert feels like home
What makes this Mexican lime icebox cake so special isn’t just the taste. It’s the simplicity. With just five ingredients and no baking, you’ve got a dessert that feels elegant but takes minutes to throw together. In my house, it’s the dessert we serve when someone’s had a hard day or when guests stop by last-minute. It reminds me of summers in Mexico—bright, sweet, and made with love.
You’ll find that this no-bake Carlota de Limón (Mexican Lime Icebox Cake) is also one of the easiest ways to bring Mexican flavors to your own table. This is one of those unforgettable recipes—you try it once, and it stays with you for life. And if you’re already a fan of layered treats like churro cheesecake bars, this one is a must-try.
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Mexican Lime Icebox Cake: Easy Carlota de Limón You’ll Love
- Total Time: 15 minutes + chill time
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing, no-bake Mexican lime icebox cake made with Maria cookies and a creamy lime filling. Also known as Carlota de Limón.
Ingredients
1–2 sleeves Maria cookies
1 can sweetened condensed milk (14 oz)
1 can evaporated milk (12 oz)
½ to ¾ cup fresh lime juice
Optional: whipped cream or lime zest for garnish
Instructions
1. In a blender, combine condensed milk, evaporated milk, and lime juice until thick and creamy.
2. Place a layer of Maria cookies on the bottom of a square baking dish.
3. Spoon some of the lime mixture over the cookies.
4. Repeat layers, ending with cream on top.
5. Cover and refrigerate for 4+ hours, or freeze for 1 hour for firmer texture.
6. Garnish with whipped cream or lime zest before serving.
Notes
For a tropical twist, try blending in mango or passionfruit pulp.
Graham crackers can substitute for Maria cookies.
Lasts up to 5 days in the fridge when covered.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
Understanding the Carlota (Carlota de Limón – Mexican Lime Icebox Cake)
What is Carlota de Limón?
Carlota de Limón is Mexico’s answer to the perfect no-bake dessert. Picture this: layers of crisp Maria cookies softened by a rich, citrusy cream made from freshly squeezed lime juice, sweetened condensed milk, and evaporated milk. The cookies soak up the cream, creating a soft, cake-like texture that slices beautifully after a few hours in the fridge. That’s what makes this a Mexican lime icebox cake—you build it cold, chill it, and serve it straight from the fridge.
It’s thought to have gained popularity in the mid-20th century, when “iceboxes” became more common in Mexican homes. It turned into the perfect summer indulgence—refreshingly cool, lusciously creamy, with a bright tang, and best of all, no oven required. You’ll find it at birthdays, holidays, and Sunday meals, always made with love and always finished down to the last spoonful.
There are a few delicious variations of Carlota too. One favorite is Carlota de Fresa, made with strawberries instead of lime. Others mix in mango, passionfruit, or even guava. But Carlota de Limón remains the classic for a reason—it’s the perfect balance of tart and sweet.
The meaning behind the name Carlota
Ever wonder what “Carlota” means in English? It doesn’t translate directly, but it’s a nod to the European “charlotte”—a dessert made by lining a mold with sponge cake or ladyfingers and filling it with custard or mousse. Mexico gave the idea a sunny twist, swapping in Maria cookies and lime for local flair.
While a European charlotte might seem fancy, Carlota de Limón (Mexican Lime Icebox Cake) is delightfully simple and more approachable. It’s a dessert that celebrates what’s already in your pantry.
In fact, much like a classic arroz con leche or even a nostalgic Mexican Jello dessert, Carlota is about comfort, ease, and bold flavor—all rolled into one creamy slice.
Ingredients & How It’s Made (Lime Icebox Cake Recipe)
The simple ingredients behind the magic
What makes a Mexican lime icebox cake so wonderful isn’t just its flavor—it’s how few ingredients you need to make it. Every component plays a key role, and there’s no guesswork.
Here’s what you’ll need for the classic Carlota de Limón (Mexican Lime Icebox Cake):
| Ingredient | Quantity |
|---|---|
| Maria cookies (or graham crackers) | 1–2 sleeves (about 40 cookies) |
| Sweetened condensed milk | 1 can (14 oz) |
| Evaporated milk | 1 can (12 oz) |
| Fresh lime juice | ½ to ¾ cup (from 4–6 limes) |
| Optional: whipped cream or lime zest | For topping |
Can’t find Maria cookies at your local grocery store? Look for them in the international aisle under brands like Goya or Gamesa. In a pinch, you can substitute with graham crackers or vanilla wafers.
For a richer version, some people add cream cheese or heavy whipping cream to the lime filling. But for this traditional take, the condensed and evaporated milk duo makes it perfectly creamy.
This ingredient set is just as accessible and simple as you’ll find in comforting recipes like dulce de leche churros or layered favorites like Gansito cake.
Layering technique and assembly tips
Here’s the fun part: putting it all together.
- Blend the filling: In a blender, mix together the sweetened condensed milk, evaporated milk, and freshly squeezed lime juice. Blend until silky smooth. As the lime juice hits the dairy, the mixture will thicken—like magic!
- Start layering: In a square baking dish or loaf pan, add a single layer of Maria cookies.
- Pour and repeat: Gently spoon the lime cream over the surface. Then add another cookie layer. Continue layering until all the cream is used up, making sure the final layer is a smooth, creamy finish on top.
- Chill time: Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. The cookies will soften and absorb the lime filling, giving it that cake-like texture.
For a firmer slice, freeze it for an hour before serving. That simple touch gives it a texture similar to semifreddo—ideal for beating the heat on warm days.
Want visual inspiration? It’s like building a no-bake lasagna of citrusy dreams—much easier than baking, just like our sopapilla cheesecake hack.
Serving, Storing & Variations of Mexican Lime Icebox Cake
How to serve and store Carlota de Limón
Once your Mexican lime icebox cake has had time to chill and set, serving it is the easiest part. Just slice and lift with a spatula—each piece reveals gorgeous, creamy layers. For a clean slice, dip your knife in warm water and wipe between cuts.
For a decorative touch, try topping it with freshly grated lime zest, delicate slices of lime, or small swirls of whipped cream. Some even sprinkle crushed Maria cookies on top for a little texture.
Carlota tastes best when served chilled, straight out of the refrigerator. If you’re serving it outdoors or at a potluck, keep it in a cooler or place it over a tray of ice. It’s a no-bake Mexican dessert, so it melts down if left out too long in the sun.
Leftovers (if you’re lucky enough to have any) will stay fresh in the fridge for up to 4–5 days. Just keep it covered tightly to avoid absorbing other fridge odors. Some readers say it even tastes better the next day, once the flavors really settle in.
Just like Mexican Jello desserts or arroz con leche, Carlota stores beautifully and travels well—making it ideal for family gatherings and next-day indulgence.
Fun twists and flavor ideas
Want to mix things up? You can turn your Mexican lime icebox cake into a whole new creation with a few easy variations:
- Carlota de Fresa: Replace the lime juice with a smooth blend of fresh strawberries for a fruity twist. The result is a sweet, pink, fruity version perfect for springtime celebrations.
- Tropical Carlota: Try blending in mango or passionfruit pulp for a tropical spin. Serve with shredded coconut on top for extra flair.
- Chocolate-lime Carlota: Add a few tablespoons of cocoa powder to the filling or use chocolate Maria cookies for a richer twist.
- Coffee Carlota: For a grown-up take, dip cookies in cold espresso before layering and top with a dusting of cocoa powder.
You can even build mini individual Carlota cups in mason jars—fun for parties or to-go treats, just like you’d do with churro cheesecake bars or layered Gansito cake slices.
The best part? Carlota is flexible. It’s the kind of dessert you can’t really mess up—and that’s exactly why I love it.
Conclusion
Making a Mexican lime icebox cake is like opening a memory box filled with flavor. It’s a dessert born from simplicity but rich in comfort and nostalgia. Whether you’re looking to introduce Mexican flavors to your table or bring back your own childhood memories, Carlota de Limón is an easy win.
It’s the kind of recipe that invites creativity and encourages family participation. Layer it your own way, make a mess, and enjoy every tangy bite. From my Wyoming kitchen to yours—may your Carlota be as creamy, messy, and memorable as mine.
Looking for more quick Mexican dessert ideas? Try these family favorites: Microwave Mexican Mug Desserts, No bake mexican desserts, or Gluten-Free Mexican Desserts.
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FAQ
Why is it called an icebox cake?
It’s called an icebox cake because it sets in the fridge—or “icebox,” as it was once called—rather than the oven. These no-bake desserts were popularized when refrigerators became more common in homes.
What is a Carlota de Limón?
Carlota de Limón (Mexican Lime Icebox Cake) is a popular no-bake Mexican dessert made by layering Maria cookies with a creamy lime filling made of sweetened condensed milk, evaporated milk, and lime juice.
What is Carlota in English?
“Carlota” loosely translates to “charlotte,” a European-style dessert made with layered cookies or cake and cream. Carlota de Limón is the Mexican version, using lime and pantry staples.
What is the name of the Mexican cake?
Some beloved Mexican cakes include Carlota de Limón (Mexican Lime Icebox Cake), Tres Leches Cake, Rosca de Reyes, and Gansito Cake.