This tropical treat is perfect for entertaining any time of year. It’s made of layers of gingersnap crumbs, juicy ripe mango and a mix of whipped cream and sweetened condensed milk.
Filipino-Inspired Mango Royale
By:
Co+opRecipe Information
Total Time:
8.5 hours; 25 minutes activeServings:
8Ingredients
- 10-ounce package ginger snaps (2 1/2 cup crumbs)
- 1 stick unsalted butter, melted
- 3 large mangoes, very ripe
- 1 tablespoon fresh lime juice
- 1 1/2 cups cream
- 1/2 cup sweetened condensed milk
Preparation
- Butter a 9-inch pie pan. Reserve.
- Use a food processor to grind the ginger snaps to crumbs. Transfer to a large bowl and stir in melted butter.
- Peel and chop the mangoes to make 3½ cups of fruit. Place in a bowl. Take out half the mangoes and either mash or puree in a food processor, then stir back in. Add lime juice and stir to mix.
- In a large bowl with an electric mixer, or in a stand mixer with the whisk attachment, whip the cream to soft peaks. When the beaters are removed, the cream will stand in peaks that flop over just a little.
- Using a spatula, fold the condensed milk into the whipped cream, being careful not to deflate the cream.
- To assemble, press 1 cup of the crumbs in the pan to make the crust. Spoon half of the mango evenly over the crumbs, then sprinkle with another cup of crumbs. Add half of the cream mixture, smoothing it evenly in the pan. Repeat, topping with remaining mango and cream and topping it with the last ½ cup of crumbs.
- Freeze the pie for 8 hours, until completely firm.
Serving Suggestion
You can make this dessert and keep it in the freezer for up to two weeks, then let it partially thaw in the refrigerator for serving.
Nutritional Information
640 calories, 45 g. fat, 120 mg. cholesterol, 250 mg. sodium, 57 g. carbohydrate, 2 g. fiber, 5 g. protein
