This mango royale recipe was originally published in April 13, 2004. The full text of that original entry is on page 2. We have made this dessert so many times, using different fruits — fresh and canned — and each time was a learning experience. Bottom line — this here is the best way to make this wonderful dessert, at least, so far. If I come up with an even better version, I will update this entry again.
So, what is mango royale? The crust is made with crushed Graham crackers and butter, the filling is a mixture of cream and sweetened condensed milk and the topping is fresh mangoes. There is no cooking involved, it’s all just mixing and assembling.
- 1 kilo of fresh ripe mangoes, about 3 pieces
- 2 cups of cream (or 2 225-g. cartons)
- 1 c. of sweetened condensed milk
- 1-1/2 c. of crushed Graham crackers
- 6 tbsps. of melted butter (more if you want a less crumbly crust)
- The best way to start making this dessert is by chilling the cream and condensed milk. For best results, chill overnight in the fridge -- not in the freezer.
- Mix the melted butter and Graham crackers and press onto the bottom of a glass baking dish. Opaque or even plastic dishes will do so long as they're okay to go into the freezer. Freeze the crust while you prepare the filling and topping.
- Slice the mangoes, discard the stones then slice the flesh thinly.
- In a bowl, mix the cream and sweetened condensed milk just until blended. Pour over the prepared crust. Top with the mango slices. Cover the dish with cling film and keep in the freezer for an hour to an hour and a half. Cut and serve.
For the April 13, 2004 version of Mango Royale, see page 2.