Mango Royale made with delicious layers of sweetened cream, graham crackers, and Manila mangoes. Bursting with fresh mango flavor, this icebox is a favorite for all occasions.
I’ve been wanting for months to have my hands on mango royale, an icebox dessert made with graham crackers, sweetened cream, and fresh mango slices, but Philippine mangoes were not in season and I couldn’t find any even at Seafood City.
I tried to quiet the cravings with an espresso refrigerator cake yet even its deliciousness could not silence the voice in my head hollering mango royale! mango royale! Well, good things do come to those who wait as here it is, finally, my version of this popular Filipino icebox cake. Definitely worth the extra wait and weight. 🙂
If you’re looking for a no-fuss dessert, this no-bake mango float is it! It’s really more wait than work as it needs to be chilled overnight to fully set and then popped in the freezer for about an hour to firm up. You can also keep it in the freezer about 6 hours or overnight if you prefer more of an ice cream cake-like treat.
With soft clouds of sweetened cream and generous bits of summery fruit between softened layers of graham crackers, mango royale is sure to impress.
The only tricky step here is whipping the cream. To ensure it doubles in volume, make sure the heavy cream and condensed milk are very cold. It would also help to chill your beaters and mixing bowl (steel works best!) for at least 15 to 20 minutes.
When I am not too pressed for time (or too lazy), I like to use mango puree instead of diced mangoes. I hope you try this method as well as it does amp up the flavor. I included both ways on the recipe card for your convenience. Enjoy!
Need more mango goodness in your life? This Grilled Shrimp Mango Avocado Salad
is delightful medley of flavors! No need for an ice cream maker to enjoy this homemade No-churn Mango Ice Cream! Ice cold Mango Nectar is one of the best ways to refresh on hot summer days!
- 2 cups heavy cream, very cold
- 1 can (14 oz) condensed milk, chilled
- 6 Manila mangoes, peeled and cubed
- 18 pieces graham crackers, (about 3 inches in length)
If Using Mango Puree
- 2 Manila mangoes, peeled and finely chopped
- 1/2 cup sugar
For the Mango Puree
- In a bowl, combine heavy cream and condensed milk. Using a hand mixer at low speed, whip mixture until it reaches firm peaks.
- Gently fold in 1/2 of the diced mangoes, making sure not to deflate the whipped cream. If using mango puree, fold in mango puree into the cream mixture instead.
- Line 8 x 8 baking dish with parchment paper, leaving about a 1-inch overhang on all sides.
- Arrange one layer of graham crackers on bottom of prepared dish. Spoon 1/3 of cream mixture on crackers and spread to cover.
- Arrange another layer of graham over the cream. Spoon and spread 1/3 of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread remaining 1/3 of the cream mixture on top of crackers.
- Arrange the remaining diced mangoes on top of the cream.
- Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour before serving.
- To serve, lift cake from pan using parchment paper overhang as support and transfer onto a serving platter. Cut into serving portions.
If Using Mango Puree
- In a saucepan over medium heat, combine mangoes and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved and the mixture is very thick.
- Transfer to a bowl and allow to cool completely before using.
First published June 25, 2013