This post will inform you how to make mango desserts. Making mango desserts is a sweet way to surprise your loved ones when they arrive home. The best thing about making mango desserts is that it requires very little time and ingredients. This dessert can be served as lunch or snack too. You can make them at home with handy tools and products that are easily available here in USA.
- 1 cup (150 g) unbleached all-purpose flour
- 1/4 cup (55 g) sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (75 g) unsalted butter, melted
- 1/2 cup (105 g) sugar
- 1 tbsp cornstarch
- 3 eggs
- 1 cup (250 ml) mango purée (see note)
- 1/4 cup (60 ml) lemon juice
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- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line a square 8-inch (20 cm) cake pan with parchment paper, letting it hang over two sides.
- In a bowl, combine all the ingredients until the dough has a grainy texture. Lightly press into the prepared pan. Bake for 15 minutes and let cool.
- Meanwhile, in another bowl, combine the sugar and cornstarch. Whisk in the eggs. Stir in the mango purée and lemon juice. Pour onto the crust.
- Bake for 20 minutes or until the filling is set. Let cool on a wire rack. Cover with plastic wrap directly on the surface of the filling and refrigerate for 2 hours. Unmould and cut into squares.
For 1 cup (250 ml) of mango purée, process 2 cups (340 g) of cubed mango in a blender until smooth, then strain.
- YIELDOne 9 1/2-inch pie
- TIME30 minutes, plus freezing and thawing
For the chef Isa Fabro of IsaMADE in Los Angeles, the use of super-ripe Manila mangoes (native to the Philippines) is central to this no-bake dessert, as the fruit has a unique deep honey taste, a creamy texture with virtually no fibers, and a heavy aroma. If using Kent or Haden mangoes, remove any excess fiber and add lime; the extra acid complements their flavor, but will compete with the Manila mangoes. As long as the mangoes are super-ripe, even over-ripe, the dish will be fine. If not, the mango flavor will become dulled and lost in the cold of the freezer. If ripe mangoes aren’t available, frozen ones can be used once defrosted.
- ¾ cups/170 grams unsalted butter (1 1/2 stick)
- 2 sleeves/269 grams graham crackers (about 9 1/2 ounces)
- 2 cups heavy whipping cream
- ½ cup sweetened condensed milk
- 6 to 8 soft ripe Manila mangoes (a.k.a. Ataulfo or Champagne) or 3 to 4 soft ripe large mangoes (Haden or Kent)
- 1 to 2 tablespoons lime juice (optional)
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- In a small pan, melt the butter over medium heat. Cook the butter, occasionally scraping the pan, until it turns deep golden brown, being careful not to let it burn. Remove from the heat and let cool.
- Pulse crackers in a food processor until finely ground. Pour into a medium bowl and add brown butter. Mix until well combined and texture is like wet sand. Let cool.
- Generously spray a 9 1/2-inch glass pie plate with cooking spray. In a stand mixer fitted with the whisk attachment, pour the cream into the mixing bowl and whip on medium speed. Slowly drizzle in sweetened condensed milk, then beat to stiff peaks. (Beating on medium takes longer, but helps build a stable structure.) Set aside and chill until ready to use.
- Cut cheeks from mangoes parallel to center pits. Scoop out flesh from cheeks with a spoon and slice flesh from pits. Coarsely purée fruit in a clean food processor. Measure 2 cups (save extra for other uses). If you like, add lime juice so purée tastes sweet-tart.
- Sprinkle about 2/3 of the graham crumbs into the pie plate. Using your fingers and the palm of your hand, press to create an even layer on the bottom and sides of the plate.
- Dollop half the whipped cream mixture on top, carefully spreading the cream evenly without stirring up crumbs. Spoon half of the mango purée on top and spread evenly.
- Sprinkle all but a few tablespoons of the remaining crumbs on top. Repeat cream and mango layers. Sprinkle top with remaining crumbs but don’t smooth down.
- Loosely wrap dessert with plastic wrap and freeze until firm, about 8 hours, or overnight. Can be made ahead up to this point and kept frozen for 2 weeks.
- To serve, let thaw in fridge the night before serving, or let stand at room temperature for 45 minutes to 1 hour. Serve in wedges or scoops, making sure to scrape up the crumbs from the bottom of the plate.
No-Bake Icebox Mango Pie (Filipino Mango Royale)
If you love mangoes, and you love mango desserts, Mango Royale, aka Mango Float, is an absolute must-try; right after mango and sticky rice, of course! It’s a frozen Filipino dessert that takes advantage of peak-of-the-season mangoes, and uses only 5 ingredients. There’s no baking involved, and it’s so easy it’s essentially fool-proof!
What is Mango Royale?
Mango royale, also known as mango float, is a classic Filipino mango dessert made with layers of sweet whipped cream, Manila mangoes, and graham crackers. It’s then frozen and served slightly thawed. It’s a version of another popular Filipino dessert called crema de fruta, which is similarly layered, but uses fruit cocktail instead of mangoes, and sponge cake or ladyfingers instead of graham crackers.
I first became aware of mango royale listening to a Good Food podcast episode featuring Isa Fabro, a Filipino-American chef who is well-known for her sell-out mango royale popups in Los Angeles. But instead of making it in a cake pan or a casserole dish, as is more commonly done, she makes hers in a pie plate, which I think is brilliant. This recipe is based on one she has shared publicly, with a few of my own modifications.
Ingredients You’ll Need
You really need only 5 ingredients; the lime is optional but I like the acidity and brightness that it adds. Because it is so simple, the quality of your mangoes is of utmost importance. More on that below.
- Graham cracker crumbs. You can buy the crumbs, or grind up whole crackers.
- Butter, unsalted (though salted is fine, too)
- Sweetened condensed milk
- Heavy whipping cream
- Manila mangoes
- Lime juice (optional)
How to Make Mango Royale
Here’s a bird’s eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!
- Melt and brown the butter until very dark and nutty
- Pour into the graham cracker crumbs and mix
- Press about ⅔ of the crumbs into a pie plate which has been sprayed with nonstick spray, and chill.
- Score mango cheeks into cubes and scoop into a bowl.
- Squish the mangoes with a gloved hand until it looks like half-chunks, half-purée.
- If the mango tastes like it could use a little extra acidity to brighten up the flavour, add some lime juice.
- Combine the condensed milk and whipping cream.
- Whip on medium to medium-low speed until firm.
- Spread half of the cream onto the chilled crust.
- Spread half of the mango on top of the cream.
- Sprinkle on half of the remaining crumbs (or however much you like; I like only a little bit of crumbs here.)
- Repeat the layers one more time.
- Once completed, freeze the pie for at least 8 hours.
- Before serving, thaw for about 1 hour at room temp or overnight in the fridge.
Pro Tip: Slow-Whip the Cream
Chef Fabro stresses that the cream should be whipped slowly for more stability. You can whisk it by hand if you’re looking for an arm workout, or if using an electric mixer, use medium or medium low speed. Using high speed creates a lot of air bubbles which makes the cream less stable. Think about the aerosol whipped cream, it’s whipped instantly and is the flimsiest whipped cream ever…yeah, we want the opposite of that!
Choosing the Best Mangoes
This pie is so simple, so your mangoes have to be very good. Remember: your pie is only as good as your mangoes! You want them ripe, sweet, juicy, and erring on the side of overripe. If they’re wrinkly with black spots on them, even better. This is partly because once the mangoes are frozen, their flavour and sweetness will be dulled slightly.
What type of mangoes should you use? You should use Manila mangoes of course, which in North America are in season around April. If that’s not available to you, you can use Ataulfo mangoes which are very similar, and in N. America these are sometimes both labeled as “Manila” mangoes. Ataulfo are also known as champagne mangoes. If neither is available, go with whatever is sweet, fragrant and juicy, but not fibrous.
What are Manila Mangoes?
Manila mangoes are teardrop-shaped, bright yellow mangoes that are native to the Philippines. When ripe they should be very sweet with very little acidity (which is why I like to add a little lime juice to the pie) and are not at all fibrous. The seeds are also wonderfully thin, so they’re a good bang for your buck! Ataulfo mangoes (aka champagne mangoes) are descendants of Manila mangoes and are very similar so can also be used.
How to tell if Manila mangoes are ripe
If you want to eat Manila mangoes fresh, wait a few days after they have turned completely yellow. If there’s still any green on the skin, they are not ready to eat and will be sour. They should also feel soft when gently squeezed.
If you want to make Mango Royale, however, wait longer until the skin starts to get wrinkly. As mentioned, for a frozen dessert you want them overripe for maximum flavour, fragrance, and sweetness.
How to Store Mango Royale
Mango royale is a frozen dessert, so obviously you need to keep it frozen. The only problem is, what if you thaw it to serve, and then have leftovers? Can you refreeze the thawed dessert?
Freezing and thawing most foods multiple times is never a good idea. In the case of creamy things such as this, the multiple freeze-thaw cycles cause the texture to become more icy and less creamy. So if you’re not going to eat the whole pie at once, here’s my suggestion:
- Freeze the whole pie initially as per the recipe.
- The first time you serve the pie, and after it has thawed just enough for you to cut into it (about 30 minutes at room temperature), cut the entire pie into slices. Do not let it thaw any more than necessary, so check it early.
- Put the pieces that you will save for later into a container with a lid and put them straight back into the freezer. Try not to let the pieces touch each other so they will not stick together; you can also put pieces of parchment in between them.
- With the pieces that you will be eating today, now that they are cut, they will take only a few more minutes to get to that ideal semi-thawed serving temperature.
With this method, you will have pieces of mango royale cut and ready to serve anytime, and while the whole pie can take an hour to thaw at room temp before it reaches a good serving temperature, each small piece will only take 10-15 minutes.
Frequently Asked Questions
Can I use frozen mangoes instead?
Technically yes, but I don’t recommend it. Frozen mangoes are rarely sweet and ripe enough for this dessert. The only brand of frozen mango I’ve ever come across the might be good enough is the Philippine Brand, which I believe uses Manila mangoes as well. If you want to try it, make sure you taste the frozen mangoes first, and if it’s not super sweet juicy and delicious, wait until mango season comes. It’ll be worth the wait.
What can I use instead of graham cracker crumbs?
If you don’t have graham crackers available, Digestive Biscuits or another semi-sweet biscuits will work. You can also buy the crumbs pre-made, or buy whole graham crackers and grind them up in a food processor.
Do I really need to brown the butter?
Technically no, but you’ll want to. This is Chef Fabro’s trick, and I have no question that this is why her popups are such a hit with the masses. Trust me, the extra 5 minutes of your time will be very well spent.
Have you ever heard anyone say that they love the crust under a cheesecake? No. Everyone knows the standard graham cracker crust is just functional. But just about everyone who has had my mango royale has remarked, “I love the crust!” If you’ve never experienced the magic of properly browned butter, you owe it to yourself to try.
Can I serve it chilled, but not frozen?
If you serve it chilled, but not frozen, it will eat more like a soft pudding. Everything will be soft, including the crust. Not bad by any means, but I do prefer it semi-frozen because the crust will be crunchy, and the texture of the mango and the cream will be reminiscent of an ice cream cake, which is awesome.