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!
Mango Royale Icebox Cake
- 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.
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.
Mango float recipe
A popular Filipino no-bake refrigerated cake made with sweetened whipped cream, mangoes, and a Malt cracker base is called a Mango Royale. It looks like a variation on the classic icebox cake. The cake is chilled for 24 hours, which eases the cutting process. Once made, it should be stored in the refrigerator until it is ready to be served.
Mango float on mango royale icicle cake is a popular summertime treat. A graham cracker crust is used to form the mango float. It can be frozen or chilled before serving. You can also use ladyfingers or a sponge cake instead of the graham crackers. Once the icebox cake has cooled, you can top it with whipped cream.
This icebox cake is an easy dessert for hot summer days. The four ingredients it contains make it a great summertime treat. There’s no need to heat the oven or cook the cake from scratch – you can just leave it to chill in the fridge for a couple of hours before serving. Then, you can enjoy a cool slice of mango float icebox cake.
Mango icebox cake
This delicious dessert is a variation of a Filipino favorite, Crema de Fruta. It is made with graham crackers, whipped cream, fresh mangoes, and sweetened condensed milk. This delicious dessert is easy to make and tastes a million miles away! The recipe for Mango Royale Icebox Cake is simple to follow. Make sure to refrigerate the cake for at least four hours before serving.
The mango float is traditionally made with whole graham crackers, but you can use ladyfingers or sponge cake instead. Pistachios give it a distinct flavor that will complement the rest of the dessert. The cake itself has only 389 calories, and is low in fat and sodium. It also contains 2 grams of fiber and 5 grams of protein. It is a perfect dessert for Christmas or New Year’s.
Mango float recipe
A delicious no-bake dessert, Mango Float is the perfect way to enjoy the flavors of summer. It only needs four simple ingredients to make this delicious dessert. Also called Mango Royale or Crema de Mangga, this dessert is packed with vitamins and minerals. Mangoes contain 76% of vitamin C, 25 percent of vitamin A, and eleven percent of vitamin B6, which is helpful for improving hormone production and heart disease prevention.
First, cut the mango into chunks and remove the seed. Next, slice the mango into strips and cubes. Refrigerate the mango icebox cake for two hours before slicing it. Alternatively, you can cover the icebox cake in parchment paper before putting it in the freezer. Use a sturdy container that won’t break if the mango mixture soaks through it.
Mango icebox cake recipe
Make a mango float icebox cake for a cool, refreshing treat. With only four ingredients, this cake can be made easily at home and is great for summer entertaining. Unlike many other icebox cake recipes, this one is completely free of an oven! In addition, it can be made in advance and stored in the freezer. Once the cake has cooled, simply slice and serve. Then, enjoy!
This simple dessert is a variation of a Filipino classic called Crema de Fruta. It features graham crackers, whipped cream, fresh mangoes, and sweetened condensed milk. It’s a sweet treat that tastes like a tropical holiday. This dessert also makes a great dessert for Christmas or New Year! The graham crackers provide a crunchy crust for the cake.
Freezing or chilling Mango Royale Icebox Cake
This Filipino icebox cake is a variation of a popular dessert from the Philippines called Crema de Fruta. The basic ingredients are graham crackers, whipped cream, Mango Puree, chopped mangoes, and pistachios. To prepare the cake, cut the graham crackers into slices that fit the shape of a 9-inch baking pan. Place the pan in the freezer or refrigerator while preparing the ice cream cake.
Freezing or chilling Mango Royale is a matter of personal preference. You may opt for a semi-frozen dessert, in which case you should chill the cake for at least six hours before serving it. Freezing or chilling this cake overnight will preserve the freshness of the mango and will make it easier to cut. If you do not want to make the cake froze, use table cream, canned or light cream.