Filipino cuisine is relatively rare in the United States, with only a few notable restaurants in urban centers. While Filipino dishes tend to be dominated by salty and sour notes, European-inspired Filipino desserts are often creamy and fruity. Mango royale is a popular icebox cake, or crema de fruta, in the Philippines and features the mangoes that grow there abundantly. In the Philippines, the dish is prepared with a base of brojas, cookies similar to ladyfingers. This US version uses graham crackers. Mango royale is easy to make yet often reserved as a special treat on birthdays or special occasions.
Recipe Servings: 6
Prep Time
20 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
Total Time
4 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 15 full-sheet graham crackers
- 3 cups very ripe champagne mangos, peeled and diced
- 1¾ cup heavy cream, chilled
- ¾ cup sweetened condensed milk
Directions
- Prepare a 9-inch square baking pan, lining it with parchment along the bottom and sides.
- Place a layer of graham crackers in the bottom of the pan, cutting as necessary to fit.
- In a chilled bowl, whip the heavy cream to soft peaks, then slowly add the sweetened condensed milk, continuing to whip until firm peaks form.
- Add about 1 cup of this sweetened whipped cream over the graham crackers in the baking pan.
- Spread 1 cup diced mangoes over the whipped cream layer, then top with a second layer of graham crackers.
- Add another layer of whipped cream, followed by another layer of mango.
- Cover the pan with plastic wrap and chill, refrigerated, for at least 4 hours, or overnight.
- To serve, lift out of the pan using the parchment and slice into squares.
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