Pro Tips
**Chef's Tips & Troubleshooting:**
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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.
Instructions
- Line 8 x 8 baking dish with parchment paper, leaving a 1-inch overhang on all sides. Set it aside.
- Mix heavy cream and condensed milk. Using a hand mixer on low speed, whip mixture until it reaches firm peaks.
- Carefully fold in half of the diced mangoes, making sure not to deflate the whipped cream.
- Arrange one layer of graham crackers on bottom of prepared dish. Spoon ⅓ of cream mixture on crackers and spread to cover.
- 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.
- Arrange the remaining diced mangoes on top of the cream and garnish with crushed graham crackers.
- To serve, lift the cake from the pan using parchment paper overhang as support and transfer onto a serving platter. Cut into serving portions.
- In a saucepan on medium heat, combine mangoes and sugar.
- Bring it to a boil. stirring occasionally, until sugar is dissolved and the mixture is very thick.
- Move it to a bowl and allow to cool completely.
- Carefully fold mango puree into the whipped cream, making sure not to deflate.
- Use the cream mixture in assembling the cake.
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Pro Tips & Troubleshooting
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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