This is a no-cook dessert and a variation of the mango royale recipe in the archive. Unlike the older mango royale recipe, I have found a way to make the cream filling firm without freezing. My husband, Speedy, prefers this dessert frozen but it loses its light and airy texture, and instead acquires the texture of ice cream with ice crystals which I really do not enjoy. I prefer the cream filling to be custard-like, similar to the cream-cheese filling of tiramisu. The trick to this peaches and cream dessert? Well-chilled cream and sweetened condensed milk.
Note that fresh ripe mangoes work best for this dessert but it isn’t exactly mango season and we had trouble finding sweet mangoes. The only substitute that seems to work is canned peaches (we’ve tried strawberries, bananas and mandarin oranges) although they lack the tartness and slight acidic touch of fresh fruit.
- 1 cup crushed graham crackers
- ¼ cup melted butter, cooled
- 2 cups whipping cream cream
- 1 cup sweetened condensed milk
- 1 can peaches (slices or halves)
- Chill the cream and sweetened condensed milk for several hours in the fridge -- NOT the freezer. The cream should no longer be of pouring consistency after chilling. Instead, if you scoop it with a spoon, the cream shouldn't fall off.
- If using peach halves, slice into pieces no thicker than ½-inch thick. If you use peach halves without cutting them, they will be very heavy and likely to sink into the cream even if the cream is firm.
- Mix together the melted butter and graham crackers and press onto the bottom of a glass dish which must be at least three inches in height.
- Whip the cream until doubled in volume. Fold in the sweetened condensed milk.
- Pour the cream-milk mixture over the graham cracker crust. Smoothen with the back of a spoon or an offset spatula.
- Arrange the peach slices on top. Cover with cling film.
- Keep the peaches and cream in the fridge for several hours before serving