Some recipes earn a permanent place in the recipe box, and Mango Royale Frozen Mango Filipino Dessert is the kind I happily return to. This is a lovely way to finish a meal or make an afternoon cup of coffee feel like an occasion. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
- 150g unsalted butter, 2/3 c
- 270g graham crackers (2 sleeves)
- 700g sweet soft mango (Manila, Ataulfo, Tommy Atkins)
- A bit of lime juice for brightness (optional)
- 360 ml cold whipping cream, 1 3/4 c
- 100 ml sweetened condensed milk
- Baking spray
- I prefer using a scale for this recipe, but I tried to measure for you as best possible!
Instructions
- Pulse the crackers in a food processor.
- Brown the butter on a medium heat stirring continuously until you see brown bits. It adds a nutty flavor to the crust.
- Add the butter to the crust stir well cut in thirds.
- Spray a 9 inch baking dish with baking spray. It will make it easier to cut and serve.
- Use 1/3 of the crust to press inside a 9 inch baking dish you can add a little bit more than a 1/3 to bring the crust up the sides. Place in the fridge to firm while working on the rest of the steps.
- Cut the mangoes crush slightly add a bit of lime juice.
- Whip the cold heavy cream with the condensed milk until stiff peaks form.
- Assemble: first 1/2 of the whipping cream, then 1/2 of the mango top with 270 g of graham crackers and repeat.
- Place in the freezer overnight or at least 8 hours.
- Before serving place in the fridge for 3 hours. Enjoy.