About Mango Royale
Mango Royale is a classic Filipino dessert made with layers of graham crackers, whipped cream, and sweet, ripe mangoes. This version keeps the spirit but adds a few subtle twists: a brown butter and almond crust that chills firm in a pie pan, mangoes chopped fine and tossed with lime for a little extra brightness, and Greek yogurt folded into the whipped cream to keep things light, creamy, and just tangy.
Ingredients for the Crust and Topping
1 1/2 cup graham cracker crumbs (we love using saltines or pretzel crumbs, too!)
1/2 cup almond flour
1/4 tsp kosher salt
6 tbsp unsalted butter
2 tbsp maple syrup or honey
Ingredients for the Mango Layer
4 - 5 ripe yellow magoes, peeled and finely chopped (about 3 cups)
zest of 1 lime
juice of 1 lime
pinch of kosher salt
Ingredients for the Cream Layer
1 cup cold heavy cream
1/2 can (7 oz) sweetened condensed milk
1 cup plain Greek yogurt (full-fat preferred)
1 tsp vanilla extract
pinch of kosher salt
Preparation
01Brown the butter: Melt butter in a small saucepan over medium heat. Let if foam and brown, swirling often, until golden and nutty-smelling (3-4 minutes). Pour into a bowl to cool slightly.
02Make the crust: Stir in graham crumbs, almond flour, salt, and maple syrup until evenly moistened. Reserve 1/4 cup of the mixture for topping. Press the remaining mixture into the bottom and up the sides of a 9-inch pie pan. Chill while you prep the filling.
03Macerate the mango: Finely chop the mangoes or pulse in a food processor until spoonable. Toss with lime zest, lime juice, and a pinch of salt. Let sit while you whip the cream.
04Whip the cream layer: In a large bowl, whip the cold cream on medium speed. Slowly drizzel in the condensed milk and beat until stiff peaks form. In a separate bowl, stir together the yogurt, vanilla, and salt. Gently fold in the whipped cream.
05Assemble the pie: Spread a third of the cream into the chilled crust. Spoon in half the mango mixture. Repeat layers, ending with the remaining cream on top. Sprinkle with reserved crumb mixture.
06Chill: Cover and refrigerate at least 6 hours or overnight until firm and sliceable.
07Serve: Slice cold and serve as-is or with extra mango or lime zest on top. Refreshing, rich, and ready for summer.
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