Mango Royale

Recipe from Isa Fabro

Adapted by Ligaya Mishan

Mango Royale
Jessica Emily Marx for The New York Times
Total Time
30 minutes, plus freezing and thawing
Rating
4(1,036)
Comments
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For the chef Isa Fabro of IsaMADE in Los Angeles, the use of super-ripe Manila mangoes (native to the Philippines) is central to this no-bake dessert, as the fruit has a unique deep honey taste, a creamy texture with virtually no fibers, and a heavy aroma. If using Kent or Haden mangoes, remove any excess fiber and add lime; the extra acid complements their flavor, but will compete with the Manila mangoes. As long as the mangoes are super-ripe, even over-ripe, the dish will be fine. If not, the mango flavor will become dulled and lost in the cold of the freezer. If ripe mangoes aren’t available, frozen ones can be used once defrosted. —Ligaya Mishan

Featured in: Filipino Food Finds a Place in the American Mainstream

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Ingredients

Yield:One 9½-inch pie
  • ¾cups/170 grams unsalted butter (1½ stick)
  • 2sleeves/269 grams graham crackers (about 9½ ounces)
  • 2cups heavy whipping cream
  • ½cup sweetened condensed milk
  • 6 to 8soft ripe Manila mangoes (a.k.a. Ataulfo or Champagne) or 3 to 4 soft ripe large mangoes (Haden or Kent)
  • 1 to 2tablespoons lime juice (optional)
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a small pan, melt the butter over medium heat. Cook the butter, occasionally scraping the pan, until it turns deep golden brown, being careful not to let it burn. Remove from the heat and let cool.

  2. Step 2

    Pulse crackers in a food processor until finely ground. Pour into a medium bowl and add brown butter. Mix until well combined and texture is like wet sand. Let cool.

  3. Step 3

    Generously spray a 9½-inch glass pie plate with cooking spray. In a stand mixer fitted with the whisk attachment, pour the cream into the mixing bowl and whip on medium speed. Slowly drizzle in sweetened condensed milk, then beat to stiff peaks. (Beating on medium takes longer, but helps build a stable structure.) Set aside and chill until ready to use.

  4. Step 4

    Cut cheeks from mangoes parallel to center pits. Scoop out flesh from cheeks with a spoon and slice flesh from pits. Coarsely purée fruit in a clean food processor. Measure 2 cups (save extra for other uses). If you like, add lime juice so purée tastes sweet-tart.

  5. Step 5

    Sprinkle about ⅔ of the graham crumbs into the pie plate. Using your fingers and the palm of your hand, press to create an even layer on the bottom and sides of the plate.

  6. Step 6

    Dollop half the whipped cream mixture on top, carefully spreading the cream evenly without stirring up crumbs. Spoon half of the mango purée on top and spread evenly.

  7. Step 7

    Sprinkle all but a few tablespoons of the remaining crumbs on top. Repeat cream and mango layers. Sprinkle top with remaining crumbs but don't smooth down.

  8. Step 8

    Loosely wrap dessert with plastic wrap and freeze until firm, about 8 hours, or overnight. Can be made ahead up to this point and kept frozen for 2 weeks.

  9. Step 9

    To serve, let thaw in fridge the night before serving, or let stand at room temperature for 45 minutes to 1 hour. Serve in wedges or scoops, making sure to scrape up the crumbs from the bottom of the plate.

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Ratings

4 out of 5
1,036 user ratings
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Comments

Isa Fabro

Try to use super ripe Manila/Ataulfo/Champagne Mangoes. Other mango varieties can be too juicy and fibrous, resulting in an icy and stringy dessert. It’s also best to know the true taste of the mango you are using. These can take up to seven days to become super ripe (dark spots ok). Each fruit should yield 1/2 cup, and you need 2 cups fruit per recipe. Try using whatever best fruit in season to sub for mango (strawberries, peaches) or use canned, drained fruit cocktail for Crema de Fruta.

Sasha2013

Can I use frozen mango for this since it will be frozen anyway? Would I need to defrost the mango or can i just puree frozen chunks and keep them that way? Thank you

Isa Fabro

I always use a 9” small offset spatula when serving any kind of pie. After slicing use the offset to loosen sides and undercrust, and to lift from pie plate. The crust is crumbly, but is meant to be. Also, don’t thaw dessert completely. It is meant to be semifreddo like an ice cream cake. I have served it like this for many events, and the crust remains intact. Try making individual parfaits. Cocktail glass, 1/4 c each crumble and mango, layer condensed milk whip, garnish crumble top.

Karin c

Dont make this unless you plan to have the whole pie eaten. It will need to be refrozen otherwise. Not much flavor for a lot of work. Wont make again

Liz Nguyen

This is a very forgiving recipe. I had to make two 8 inch pies. I used 2 1/2 cups of heavy cream, 6 oz of sweetened condensed milk, and 2 1/2 cups of mango puree. I added cinnamon to the graham cracker crust and vanilla to the cream filling. Amounts were perfect and the pies just disappeared. Delicious! When ripe mangos are not available, all South Asian grocery stores carry Kesar, a large can of mango pulp. I think that size can would make 3 pies. Or make ice cream with the leftover pulp!

Montanii Semper Liberian

Mangoes aren’t readily available in my location and I wonder if ripe seasonal peaches would work. The local peaches are just wonderful

Liz B.

@Montanii Semper Liberian another commenter made this with peaches! I bet it would taste amazing

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Credits

Adapted from Isa Fabro, IsaMADE, Los Angeles

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