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1. In a blender combine condensed milk, cream cheese, mango, and unflavored gelatin. Blend until smooth.
2. Gently fold blended mixture into whipped cream.
3. On a baking dish, place a layer of vanilla cookies and top with a layer of mango filling. Repeat the layers until all ingredients are used up. Refrigerate for 60 minutes.
4. Garnish mango carlota with mango slices and vanilla cookie crumbs