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Mango Royale

Mango Royale

With delicious layers of sweetened cream, graham crackers, and Manila mangoes, Mango Royale is the perfect Summer treat! This Filipino icebox cake is creamy and refreshing with loads of fresh fruit flavor. A favorite for all occasions.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 cup heavy cream, very cold
  • 1 can condensed milk, chilled
  • 6 Manila mangoes, peeled and cubed
  • 18 piece graham crackers, (about 3 inches in length) and more for garnish
  • 2 Manila mangoes, peeled and pureed
  • 0.5 cup sugar

Instructions

  1. Line 8 x 8 baking dish with parchment paper, leaving a 1-inch overhang on all sides. Set it aside.

  2. Mix heavy cream and condensed milk. Using a hand mixer on low speed, whip mixture until it reaches firm peaks.

  3. Carefully fold in half of the diced mangoes, making sure not to deflate the whipped cream.

  4. Arrange one layer of graham crackers on bottom of prepared dish. Spoon ⅓ of cream mixture on crackers and spread to cover.

  5. Arrange another layer of graham over the cream. Spoon and spread ⅓ of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread remaining ⅓ of the cream mixture on top of crackers.

  6. Arrange the remaining diced mangoes on top of the cream and garnish with crushed graham crackers.

  7. To serve, lift the cake from the pan using parchment paper overhang as support and transfer onto a serving platter. Cut into serving portions.

  8. In a saucepan on medium heat, combine mangoes and sugar.

  9. Bring it to a boil. stirring occasionally, until sugar is dissolved and the mixture is very thick.

  10. Move it to a bowl and allow to cool completely.

  11. Carefully fold mango puree into the whipped cream, making sure not to deflate.

  12. Use the cream mixture in assembling the cake.