Mango Royale
User Reviews
3.9
Mango Royale
Description
Mango Royale features layers of sweetened whipped cream mixed with condensed milk and fresh Manila mango cubes, alternated with crisp layers of graham crackers arranged in a baking dish. The cream mixture is whipped to firm peaks, carefully folded with diced mangoes, and spread onto layers of graham crackers. This layering is repeated three times, finishing with a topping of mango chunks and crushed crackers.
The assembled dish is tightly covered and frozen for several hours until firm, resulting in a creamy, fruity, cold dessert with contrasting textures from the soft cream and crunchy crackers. The dessert is sliced into portions for serving.
This dessert highlights the bright tropical flavor of ripe mangoes combined with the richness of sweet cream and the buttery crunch of graham crackers, creating a balanced mouthfeel. It is ideal for warm weather or after meals for a cool, sweet finish.
Ingredients
- 2 cups heavy cream very cold
- 1 can condensed milk about 14 oz, chilled
- 6 Mango Manila variety, peeled and cubed
- 18 pieces graham crackers about 3 inches in length, and more for garnish
If Using Mango Puree
- 2 Mango Manila variety, peeled and pureed
- ½ cup sugar
Instructions
- Line 8 x 8 baking dish with parchment paper, leaving about a 1-inch overhang on all sides. Set aside.
- In a bowl, combine heavy cream and condensed milk. Using a hand mixer on low speed, whip mixture until it reaches firm peaks.
- Gently 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.
- Cover tightly with plastic film and freeze for about 4 to 5 hours until firm.
- To serve, lift the cake from the 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.
- Gently fold mango puree into the whipped cream, making sure not to deflate.
- Use the cream mixture in assembling the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 65mg | 22% |
| Sodium | 68mg | 3% |
| Potassium | 336mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 1860IU | 37% |
| Vitamin C | 41.2mg | 46% |
| Calcium | 133mg | 13% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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