A mango royale icebox cake. That’s what would be great in this sauna like weather.
I recently read a news article on Facebook that said that the Philippines was having tons of surplus mangoes. An unusually warm weather led to a bumper crop of mangoes and farmers were struggling to offload their produce. As any student of economics will tell you, an increase in supply, ceteris paribus of course, will lead to a decrease in price.
Bummer for the farmers but a boon for mango lovers in the country. I, for one, wish (for a millionth time) that I were back in the Philippines. Mangoes here in Singapore are varied, but I don’t usually see the big, golden Philippine mangoes sold in supermarkets. Not to mention that mangoes are expensive.
Anyway, for those looking to enjoy some mangoes, today’s recipe will make you reach for those mangoes fast.
Mango Royale Icebox Cake
This dessert is a favorite standby and one which I thought was quite fancy when I was a kid. Back in those days, it was a 30-minute effort to prep and get this thing chilled, but that only involved the basic chopping and mixing. And minimal styling. Needless to say, that is all that a mango royale icebox cake needs anyway.
But today I felt like doing things extra and took time to spruce things up a bit. I made some changes to the basic recipe. These mainly add to the visual impact of the dessert, so try these if you’re bringing this dessert to a potluck or serving to guests.
Whipping the cream
Generally speaking, an electric mixer is not a common kitchen appliance in most homes. But if you do own one, whipping up the cream as opposed to just using a chilled one will raise the appeal of this icebox cake even further. Picture the even, fluffy cream layers in between the graham crackers. Nice, right? As a bonus, diced mangoes don’t sink to the bottom of each layer. Make sure that the condensed milk, cream, bowl, and beater are chilled before whipping.
Blending the mangoes with the cream
Many recipes don’t blend mango puree with the cream. Most rely on the diced mangoes to provide the flavor in between the layers, but I’ve found that blending mangoes with the cream kicks the flavor up a notch. Now, if you are using whipped cream, make sure to carefully and gently mix in the puree. Use a spatula to do so to avoid deflating the cream. If you’re using chilled cream instead, you can use a blender to mix the mangoes, condensed milk, and cream to get a very thick mixture to pour over the graham crackers.
Slicing the mangoes for the topping
This one really serves no purpose other than beautifying your mango royale icebox cake. You can use diced mangoes to cover the top of the cake or you could overlap thinly sliced mango slices across the top. This looks absolutely pretty but be warned – you’d need plenty of mangoes for this.
And that’s a wrap! A mango royal icebox cake is a simple but mouthwatering dessert, perfect for summer!Print
2 cups (480 ml) heavy or whipping cream, chilled
- 1 can condensed milk, chilled
- 1 mango, peeled and pureed
- 4–5 mangoes, peeled and sliced
- 2 packs graham crackers
- In a bowl, combine the cream and condensed milk.
- Using a whisk beater, whip the cream mixture until the cream has doubled in size and firm peaks form.
- Slowly fold the mango puree into the cream mixture. Set aside.
- In a baking pan or dish, line the bottom, edge to edge, with the graham crackers.
- Take some of the cream/mango mixture and spread some on top of the graham cracker layer. If you didn’t whip the cream, the mixture will be more liquid and the crackers may float when layering. Just continue to layer.
- Top with some diced mangoes. You can also use sliced mangoes. Add as much mangoes as needed. If you didn’t whip the cream, the mangoes may sink rather than stay on top of the cream. Just continue to layer.
- Set another layer of the graham crackers. Repeat layering the cream and mango slices.
- On the last layer of cream, top with crushed graham crackers and arrange mango slices.
- Chill for at least 4 hours before serving.
- If you don’t have an electric beater, you can skip whipping the cream. Just make sure to use chilled cream.
- Do note that the cream mixture may turn liquid, and the graham crackers may float when layering. Just continue to layer and pour the cream mixture over the graham crackers. It will set-up during chilling.
- You can use diced mangoes instead. Use as many mangoes as needed.
- Method: Chilling
- Cuisine: Filipino