Mango Royale Recipe: Easy, Delicious, And No Bake
Looking for a sweet and refreshing mango dessert recipe? Look no further than this easy, no-bake Mango Royale recipe. Made with fresh mangoes, graham crackers and cream, this Filipino dessert is perfect for any occasion!
Mango Royale- this no-bake, Filipino icebox cake is probably the very first dessert that I ever made in my life. Long before I started this blog, long before all the baked goods, pastries, bread and cakes here on Woman Scribbles, it is the Mango Royale recipe that was my go- to. It was my ultimate Christmas dessert. My any occasion dessert. My just because dessert.
So it is safe to say that this recipe has a special place in my heart. For long before I knew I will be going to write and make recipes for a living, I have been whipping this easy mango royale (sometimes also called as mango float) and I loved and enjoyed it each time.
What is Mango Royal Made Of?
- Mango Royale is made with layers of sweetened cream, ripe mango slices and graham crackers. It is a no-bake dessert, a Filipino version of icebox cake that features the tropical mango for a sweet, refreshing take.
- The cream mixture is made of whipping cream, and condensed milk for sweetness. In the Philippines, all-purpose cream is commonly used. You can substitute it for an equal amount of the heavy cream in this recipe if you prefer. For a nice rounding up of flavors, I added a bit of vanilla extract.
- Although I used an 8 inch square baking dish in this recipe, your are not limited to this container. You can use any container with a similar size and shape. You can even make it in those smaller Pyrex to make smaller portions. You can also use a pie plate for a round version. Graham crackers can adapt to any container somehow, you only need to cut it accordingly.
Simple Ingredients for Mango Royale Recipe
- Graham Crackers. 20 or so sheets of Graham crackers is needed in this recipe. If your crackers break during handling or in the package, it is really not a problem. All this is connecting the crackers to make a single layer. To make graham cracker crumbs, use the extra crackers and process it in a food processor. This crumbs will be used as decorative dusting for the top of the cake.
- Mangoes. Use manila mangoes or ataulfo. These varieties have the prefect sweetness for this icebox cake. They generally have a more silky bite, just perfectly soft for layering. Choose mangoes that are ripe for optimal sweetness, but not too soft so you can scoop the flesh out with ease.
- Whipping Cream, Condensed Milk and Vanilla Extract. Note that some cans are labelled sweetened condensed milk and those are okay too. Together, these ingredients make up the creamy layer of the mango royale.
Let’s Make Mango Royale
Cut both sides of the mangoes as close to the center pits as you can so that you have two halves or two mango cheeks. Using a spoon, scoop out the flesh of one cheek in once piece, being careful not to break it. Slice the flesh in vertical strips. You can decide how thick the slices are. Repeat with all the mango halves. Set these aside.
In the bowl of a stand mixer (or use a hand mixer), beat the heavy whipping cream until soft peaks form. While the mixer is running, beat in the vanilla extract and the condensed milk. Beat until cream mixture is thick. Taste and add more condensed milk to add sweetness.
Place the graham crackers in the baking dish so that a layer of graham crackers covers the entire bottom surface. Spread about ½-¾ cup of the whipped cream mixture on top of the crackers. Arrange mango slices on top in a single layer. Then top the mangoes with graham crackers in a single layer to cover.
Repeat this layering one more time until you end up with a final layer of graham crackers. Spread all the remaining cream on top, then garnish with more mangoes, if there is still more left. If you have more crackers left, crush or process them in a food processor then dust the top of the cream with the graham crumbs.
Cover the cake with plastic wrap. Chill in the fridge for at least 4 hours. After this time, the crackers have softened and the flavors have melded together. Slice and serve.
Store remaining mango royale in the fridge, covered well. This will keep in the fridge for 3-5 days.
Mango Royale Recipe
Equipment
- 1 8×8 inch baking pan affiliate link
Ingredients
- 5 pieces large mangoes (ripe but firm) manila or ataulfo
- 3 cups (750 ml) whipping cream
- ½-¾ cups condensed milk
- 1 tsp vanilla extract
- 20 sheets Graham Crackers
Instructions
- Cut both sides of the mangoes as close to the pit as you can so that you have two halves. Using a spoon, scoop out the flesh in once piece, being careful not to break it. Slice the flesh in vertical strips, thickness is up to you. Repeat with all the mango halves. Set these aside.
- In the bowl of a stand mixer (or use a hand mixer), beat the whipping cream until soft peaks form. While the mixer is running, beat in the vanilla extract and the condensed milk. Beat until cream mixture is thick. Taste and add more condensed milk to add sweetness.
- In the baking dish, arrange a layer of graham crackers so that the entire bottom surface is covered. Spread about ½-¾ cup of the whipped cream mixture on top of the crackers. Arrange mango slices on top in a single layer. Then top the mangoes with graham crackers in a single layer to cover.
- Repeat this layering one more time until you will end up with a final layer of graham crackers. Spread all the remaining cream on top, then garnish with more mangoes, if there is still more left. If you have more crackers left, crush or process them in a food processor then dust the top of cream with the graham crumbs.
- Carefully lay a piece of plastic wrap on top to cover the cake. Chill in the fridge for atleast 4 hours. After this time, the crackers have softened and the flavors have melded together.
- Store remaining mango royale in the fridge, covered well. This will keep in the fridge for 3-5 days, BUT I doubt if it will last that long :)Enjoy!
A no-bake, fruity and creamy Filipino cicevbox cake.