Mango Royale Pie
Mango Royale Pie
One of the simplest mango desserts you can make - yet one of the best. This Filipino classic frozen treat combines sweet, juicy Manila mangoes with fluffy whipped cream, sweetened condensed milk, and a nutty brown-butter graham cracker crust.


5.5 oz butter, unsalted

2 cups graham cracker crumbs

25 oz very ripe manila mango flesh, see note 1

1 tablespoon lime juice, optional

4.5 oz sweetened condensed milk, see note 2

1.5 cups whipping cream, cold


  1. Spray the pie plate with non-stick spray, and if you want you can line bottom with parchment. (The parchment isn't totally necessary but it does make it easier to remove.)
  2. For the brown butter graham crust, place the graham cracker crumbs into a large mixing bowl.
  3. Brown the butter by melting it in a stainless steel pot or skillet over medium heat. Once melted, keep stirring until the butter becomes very dark brown and looks almost burnt, about 5 minutes. Remove from the heat. (Note: There will be a lot of foam on top of the melted butter, this is normal, but if you keep stirring you will be able to see the colour of the butter through the foam.)
  4. Pour the brown butter over the graham crumbs and mix well.
  5. Put about ⅔ of the graham crumbs into the pie plate and spread it around, then press the crumbs up the sides of the plate making them a little less than ¼ inch thick. Then press them into the bottom of the pie plate firmly. You can take more of the reserved crumbs to fill the crust as needed, as it's most important that you have an even, sturdy bottom crust. Chill the crust in the fridge while you make the filling.
  6. For the mango filling: Slice mango cheeks off the fruit, then use a paring knife to score the flesh into ½-inch cubes and use a spoon to scoop them out into a large mixing bowl. You can remove the flesh around the seeds, or just snack on them - as long as you have at least 700 g (25 oz) of flesh.
  7. Use a gloved hand to squish the mangoes until it looks like a chunky mango sauce (about half chunks half puree). Taste, then add lime juice if it feels like it could use a little extra acidity.
  8. For the condensed whip: Combine condensed milk and cold whipping cream in a medium mixing bowl and use a hand mixer to beat them on medium to medium-low speed until firm peaks form. To check for doneness, lift your beater, and whatever sticks to your beater should be able to hold its shape against gravity with gentle shaking. Be careful not to over-whip; once your beater starts leaving clear trails you're almost there, so pay attention and check often.
  9. Build the pie: The layers are built in this order: cream -> mango -> crumbs -> cream -> mango -> crumbs.
    • Spread about half of the cream into the chilled crust, then spoon half of the mangoes over the cream, followed by about half of the remaining crumbs. Repeat the layers with the remaining filling, and if you don't end up using everything, that's fine. You can use whatever's left to make a mini version.
  10. Freeze overnight (at least 8 hours), then allow to thaw for 1 hour at room temp or thaw in the fridge overnight before serving. If your schedule will allow, you can also serve it after 5-6 hours of freezing. Essentially you want to serve it semi-frozen or partially thawed.

Tip: If freezing for more than 1 night, to prevent it from drying out and absorbing freezer smell I recommend covering it with a double layer of plastic wrap after the exterior has firmed up.


What's your reaction?


0 comment

Write the first comment for this!

Facebook Conversations