Mango Royale
This recipe was originally published in April 13, 2004. The full text of that original entry is on page 2. We have made this dessert so many times, using different fruits — fresh and canned — and each time was a learning experience. Bottom line — this here is the best way to make this wonderful dessert, at least, so far. If I come up with an even better version, I will update this entry again.
So, what is this dessert? The crust is made with crushed Graham crackers and butter, the filling is a mixture of cream and sweetened condensed milk and the topping is fresh mangoes. There is no cooking involved, it’s all just mixing and assembling.
Ingredients:
1 kilo of fresh ripe mangoes, about 3 pieces
2 cups of cream (or 2 225-g. cartons)
1 c. of sweetened condensed milk
1-1/2 c. of crushed Graham crackers
6 tbsps. of melted butter (more if you want a less crumbly crust)
The best way to start making this dessert is by chilling the cream and condensed milk. For best results, chill overnight in the fridge — not in the freezer.
Mix the melted butter and Graham crackers and press onto the bottom of a glass baking dish. Opaque or even plastic dishes will do so long as they’re okay to go into the freezer. Freeze the crust while you prepare the filling and topping.
Slice the mangoes, discard the stones then slice the flesh thinly.
In a bowl, mix the cream and sweetened condensed milk just until blended. Pour over the prepared crust. Top with the mango slices. Cover the dish with cling film and keep in the freezer for an hour to an hour and a half. Cut and serve.
Notes:
When I make this dessert, I try to keep the amount of butter to a minimum. While more butter means a firmer crust, it also means more difficulty in cutting when the butter freezes. If you don’t mind that, or if you want a firmer crust for better presentation, double or even triple the amount of butter.
The texture of the filling that you’re looking for is something like sundae. Soft but able to hold its shape. This dessert should not be kept in the freezer for too long because ice crystals will form and ruin the texture of the filling. You especially don’t want the cream to freeze. From experience, if the cream freezes, the water content separates and forms a “soupy” liquid that falls into the crust making it soggy.
If you want to view the old version of this recipe, click the link to page 2 below.
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When I tried this recipe, I made 2 layers of graham crackers, whipped cream mixture and mangoes, and put some more sliced mangoes on top for garnishing…
hii i’ve been looking for this recipe for a while so i’m so glad to find it here on your site (directed here by another food blogger). i have a question about the recipe though – in the ingredients, you listed 2x 250g packs of all purpose cream.. is that the same as 2x 250mL of thickened cream?
ohh i have another question – how do you get the mango royale out of the container after it has set? if you just invert it, wouldn’t it deform the top cream layer?
Sounds like you enjoyed it Cherleen.
riverina_ripple, i really have no idea what thickened cream means. all-purpose cream is more like single cream although it might actually be a good idea to try whipping cream or something equally thicker.
as to removing the mango royale from the container, you can’t remove it in one piece. you have to cut it into serving pieces and remove each piece as you serve.
hi connie,
thickened cream is like single cream but it has something added to it (i think vegetable gum) to make it thicker and easier to whip.
do we have to whip the cream before we combine it with the condensed milk? also, my freezer doesn’t have much room (stuffed with all sorts of things), so would it the same if i pop it in the fridge to set? or would the freezer give an ice-creamy consistency? If I don’t serve it at once, do I keep it in the freezer or the fridge (many things left even in the fridge for too long tend to freeze up a bit sometimes..)?
oh hehe and the serving thing makes sense
thanks.
riverina_ripple, we tried that but it does not become firm enough for cutting.:neutral:
to make it creamier, and more yummy, add half a bar of cream cheese to the cream-condensed milk mixture – more calories though:wink:
can i use heavy whipping cream?
yes, aileen, you can.
Hello! I want to try this time as a new year present to my friends an individually packed mango royale. I haven’t tried doing one though but i love experimenting and thru this site i think i can yummily (heheh!) do it! May i ask my dear how long i can store it in the ref before distributing them?
Helen, it can stay in the fridge for a week but when you distribute them, you will have to pack them in a cooler.
thanks a bunch for the tip : )
hi connie! have you tried using crushed sunflower biscuits for the mango royale? it just tastes better than graham crackers. promise!!!
1ce16, crushed sunflower biscuits + sugar?
Hi Connie! I’m a resident of UK. And I have to tell you that I am an avid fan of yours, next to James Martin and James Olivier (natives of these “sun never shine country” or “the country with 4 seasons in an hour”). Can I just ask you. Can I crush the graham then mix with melted, cooled butter (like the one you did with the peaches and cream recipe)?
shane, is the weather really always that bad over there? LOL And I complain about the tropical heat 9 months a year.
I posted a modified recipe for this dessert. Please check out the peaches and cream entry.
Connie… Oh believe me… Sun shines for 15 minutes. then it gets gloomy and windy for the next 15 minutes. Then it rains after 15 minutes. And finally becomes terribly cold for quite some time. These happens specially in spring and autumn. Summer here is not that bad for filipinos. It’s just like Baguio at night. And yet the english suffers from heatwave when it’s like that…Well, I have read the peaches and cream (P&C)entry and there are differences. Like when you put the P&C in the fridge and not the freezer like here in the mango royale (MR). Which is better? So, you prefer the graham to be crushed rather than whole slabs of it?
Connie… I’m just going to correct myself. You’re not next to Jamie and James. You’re No. 1 then James, then Jamie… Pinoy pa rin po ako mam kahit dito po ako pinanganak kaya I get my english jumbled up… You’re the best!
Shane, Re “It’s just like Baguio at night. And yet the english suffers from heatwave when it’s like that.”
LOL For us who have to live through 90+ degrees during the summer, that sounds like heaven.
Okay, I like the crushed graham cracker version better. My friend from whom the recipe came used whole graham crackers but my daughters and I have been tinkering with the basic recipe for ages and crushed graham crackers is much better.
Re “You’re not next to Jamie and James. You’re No. 1 then James, then Jamie”
I don’t really blush but you just put a huge smile on my face. I don’t think I’m as good as them but thank you for appreciating.
Connie, you forgot… Which is better? Chill in fridge or put in freezer for 2 hours? Sorry if you’re getting annoyed by my queries Connie. Can’t wait to brag these dessert to my barkadas. That’s why.
Don’t bother to answer Connie. I’d rather chill’em in the fridge. I just read the peach and cream entry. Thanks a lot Connie… Mwaaaaaah.
I made this and my husband and brother loved it. I swear, they went nuts over this dessert to the point that they were forcing me to make it over and over again. In fact, there was a period wherein we had this for dessert for two whole weeks! Thanks ms connie for not being ‘madamot’ with your recipes. God bless!
The article says “Pour over the strawberry-topped crackers.”
mango-topped crackers is more like it.
LOL right. I copy pasted this recipe (lazy me) from my version with strawberries.
ate connie, heavy cream ba or nestle table cream ang gagamitin?
Nestle cream.
That sounds great. I love mango when it mixed with a creamy texture like this dish.
hello! i’ve been an avid reader of yours for a while now, but it’s my first time commenting.
i can’t find any nestle cream here in FL.
you said above to another commenter that one could use heavy whipping cream, but do you have to whip it first before combining it with the condensed milk?? i wish, i could find something similar to nestle cream texture-wise.
Any brand will do. Single or double cream. Whipping not necessary.
Looks good. I’ll be trying this one of these days. I used to do the one on the Graham crackers advertisement, but this one has a different twist with butter and condensed milk added.
I’ve found your blogs only recently and I’ve been hopping from one to another, and yes I’m enjoying them very much. So, you got another regular reader here.
Cheers!
Have fun, Frenchy
Wow, that is so delicious looking! I will try this soon and see if my steak-and-potatoes hubby can be converted to more Asian tastes…
miss connie, i love making this dessert too. but i add a few drops of freshly squeezed lemon juice and honey to the crushed graham and butter mixture. it makes it a bit tart, a nice contrast to the creamy filling and the sweet mangoes.
i love the shot. we hardly get any shots as soon as the layer is out of the fridge
we call it Mango Float back home in Cdo 
Hi,
I am just wondering if it’s ok to add gelatin glazed topping like crema de fruta or would it ruin the filling ?
Gelatin will have to be still hot to be pourable. Hot liquid will liquefy the cream.
hi connie, the mango royale was really a big hit. it tastes much better to have crushed graham crackers than the uncrushed, w/c i did before. actually i did not freeze the crust but just chilled it, ok naman it turned out good! may mga demands na nga for a repeat performance.i’m thinking of peaches next time. thanks for sharing this easy recipe.