Mango Royale
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieYou are viewing the recipe that was originally published on April 13, 2004. For a newer and better version, click the link to page 1.
My friend Melissa’s recipe. So good we’re getting addicted to it. We have tried the basic recipe with strawberry halves but nothing beats Philippine mangoes. Luscious, juicy, sweet. We’ve been having mango royale for dessert practically every other day. After I finally said, “Enough!”, friends came over and brought a huge tray of the stuff. No kidding. We had it during a friend’s birthday dinner last Tuesday. Then, the kids and I made the strawberry royale and banana royale on Thursday. On Friday, we did the mango royale in the photo. On Black Saturday we were over at my friend Melissa’s for dinner and she served mango royale for dessert. On Sunday evening, friends came over for dinner and one of them brought her own version of mango royale. My husband is complaining that it’s ruining his diet. But, according to our 11-year-old (sassy) daughter, “But, Da, we never force you eat! It’s you who can’t stop.” True.
There are different ways of cutting the mangoes for this dessert. One friend cuts the mangoes in slivers. I took Melissa’s advice and scooped out the meat in one piece from the mango halves.
Ingredients :
1 k. of fresh ripe Philippine mangoes
1-100 ml. can of sweetened condensed milk
2-250 g. packs of all-purpose cream
10-15 graham crackers (depending on the size of your container)
Cooking procedure :
I used two medium-sized rectangular plastic freezer containers for my mango royale.
Cut the both sides of the mangoes down the middle. You won’t be using the little meat attached to the seeds (we ate them while we were making the dessert). Take each mango half and, using a big spoon, scoop out the meat from the skin.
Line the container with whole graham crackers. Cut a few pieces of crackers, if necessary to fit along the sides. Repeat with another layer. Top with mango halves.
With a wire whisk, blend together the cream and sweetened condensed milk. Pour over the strawberry mango-topped crackers. Cover tightly and freeze for at least two hours or until firm.
You are viewing the recipe that was originally published on April 13, 2004. For a newer and better version, click the link to page 1.
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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.