If you are craving a tropical delight that excites the palate without heating up the kitchen, then the No-Bake Mango Cream Pie – Filipino Mango Royale Recipe is your answer. This luscious dessert blends the creamy sweetness of whipped condensed milk and fresh Manila mangoes with a nutty, crisp brown butter graham crust. It is chilled to perfection, making it a dreamy, refreshing treat that celebrates the peak season of mangoes. Rich, fruity, and effortlessly elegant, this pie is a phenomenal way to bring a taste of the Philippines right to your table with minimal fuss.
Ingredients You’ll Need
What makes this No-Bake Mango Cream Pie – Filipino Mango Royale Recipe so approachable and remarkable are its simple but thoughtfully selected ingredients. Each one plays a crucial role in creating the decadent textures and the burst of tropical flavors this dessert is known for.
- Unsalted butter (5.5 oz): Browning the butter gives the crust a deep, nutty aroma that elevates the pie from ordinary to extraordinary.
- Graham cracker crumbs (2 cups): The foundation of the crust, providing a crispy and slightly sweet base that contrasts beautifully with the creamy filling.
- Very ripe Manila mango flesh (25 oz): The star ingredient, bursting with juicy sweetness and a vibrant golden color essential for an authentic mango royale.
- Lime juice (1 Tbsp, optional): A splash of acidity to brighten and balance the sweetness of the mangoes.
- Sweetened condensed milk (4.5 oz): Adds luscious sweetness and helps achieve the silky smooth whipped cream texture.
- Cold whipping cream (1.5 cups): Whipped to firm peaks, it provides the airy, luscious creaminess that ties all the layers together.
How to Make No-Bake Mango Cream Pie – Filipino Mango Royale Recipe
Step 1: Prepare Your Pie Plate and Crust
Start by spraying your 9-inch pie plate with non-stick spray for easy removal. Lining the bottom with parchment paper is optional but makes lifting the pie out even smoother. Then, place the graham cracker crumbs in a large mixing bowl, ready for the magic of brown butter.
Step 2: Brown the Butter for Maximum Flavor
In a skillet over medium heat, melt the unsalted butter and keep stirring until it darkens into a rich brown color, almost burnt, about 5 minutes. This step transforms the simple butter into a fragrant, nutty jewel that will define your crust’s character. Don’t worry about the foamy top; just keep stirring and watching the color peek through.
Step 3: Mix and Press the Crust
Pour the brown butter over the graham cracker crumbs and mix well so every crumb gets coated. Reserve about one-third of the crumbs for layering later. Press two-thirds of the mixture firmly into the pie plate’s bottom and up the sides, creating an even layer just under a quarter-inch thick. Chill this crust in the fridge while you prepare the luscious mango filling.
Step 4: Prepare the Mango Filling
Slice ripe Manila mango cheeks off the fruit and use a knife to score the flesh into half-inch cubes. Take a spoon to scoop the mango cubes into a large bowl. Using a gloved hand, gently squish the mangoes until you achieve a delightful mix of chunky pieces and puree — this texture is what makes the pie so irresistible. Taste and add lime juice if you’d like to add a zing of brightness.
Step 5: Whip the Cream and Condensed Milk
In a medium bowl, combine the sweetened condensed milk with cold whipping cream. Using a hand mixer on medium to medium-low speed, whip until firm peaks form. The mixture should hold its shape with gentle shaking but avoid over-whipping, which can cause it to break down. This whipped cream is the creamy heart of your pie.
Step 6: Layer the Pie
Building this pie is like assembling a beautiful tropical lasagna. Start by spreading half of the whipped cream mixture over the chilled crust, then spoon half of the mango mixture on top, followed by a layer of reserved graham crumbs. Repeat this layering once more with the remaining cream, mangoes, and crumbs. It’s okay if you have some filling left — you can easily make mini pies or enjoy it as a topping!
Step 7: Freeze and Thaw
Freeze the pie for at least 8 hours, preferably overnight for the perfect set texture. Before serving, thaw the pie at room temperature for about one hour or chill it in the fridge overnight to allow it to soften just enough to slice smoothly. You can also serve it partially frozen, like a semi-freddo, which adds a fun texture twist.
How to Serve No-Bake Mango Cream Pie – Filipino Mango Royale Recipe
Garnishes
Enhance your pie’s tropical vibe by adding fresh mango slices arranged beautifully on top just before serving. A sprinkle of toasted shredded coconut or a few mint leaves will add a lovely fragrant note and a pop of color that invites your guests to dive right in.
Side Dishes
This pie pairs wonderfully with light accompaniments. Consider serving it alongside a scoop of coconut ice cream or a simple vanilla bean gelato. For a more substantial pairing, a fresh fruit salad with pineapple, kiwi, and papaya complements the mango’s sweetness without overwhelming the palate.
Creative Ways to Present
Why limit this beauty to just a pie plate? Create individual parfaits layered with crumbled crust, whipped cream, and mango puree in clear glasses for a stunning presentation. Or assemble bite-sized mango royale cups for parties, using mini tart shells and layering the components the same way for easy sharing and delightful aesthetics.
Make Ahead and Storage
Storing Leftovers
This pie is best kept frozen. Once served, if you have leftovers, slice the pie into portions and wrap each piece tightly in plastic wrap or place in an airtight container. Returning them to the freezer quickly ensures they maintain their creamy texture without becoming icy or absorbing other freezer odors.
Freezing
The No-Bake Mango Cream Pie – Filipino Mango Royale Recipe freezes beautifully for up to a week. To protect it from drying out or picking up unwanted flavors, wrap it in a double layer of plastic wrap or place it inside a sealed freezer bag once the exterior has firmed. This way, every bite stays just as delightful as the first.
Reheating
Since this is a frozen dessert, reheating is not recommended. Instead, thaw slices at room temperature for about 15-20 minutes or chill overnight in the fridge to enjoy the ideal soft yet chilled texture. This controlled thawing allows the flavors and creaminess to shine without melting away.
FAQs
Can I use frozen mangoes instead of fresh Manila mangoes?
Frozen mangoes can be used in a pinch, but fresh, ripe Manila mangoes deliver the best flavor and texture. Frozen mangoes tend to be softer and may release more water, which can affect the pie’s consistency.
What can I use if I don’t have graham cracker crumbs?
If graham cracker crumbs aren’t available, digestive biscuits or plain cookies crushed finely work as a substitute. Just be sure to brown the butter with them to maintain that lovely nutty depth in the crust.
Is browning the butter really necessary for the crust?
While you can skip browning the butter, taking the extra few minutes to do so adds an incredible depth of flavor to the crust. It enhances the nuttiness and adds a rich aroma that perfectly complements the mango filling.
Can I serve the pie chilled but not frozen?
This pie is traditionally enjoyed semi-frozen or partially thawed for the best texture contrast. Serving it fully chilled without freezing might make the cream too soft and the crust less crisp, but if you prefer softer layers, chilling until firm works as well.
How important is it to whip the cream to firm peaks?
Achieving firm peaks ensures the cream holds its structure when layered with mangoes and crumbs. Under-whipped cream can cause the pie to be too loose, while over-whipping can turn it grainy, so keep an eye on the texture as you whip.
Final Thoughts
I cannot recommend enough that you try the No-Bake Mango Cream Pie – Filipino Mango Royale Recipe for your next sweet adventure. It’s elegant yet surprisingly simple, capturing the pure joy of fresh mangoes in a creamy, crunchy, and refreshingly chilled dessert. Whether you’re hosting a gathering or just treating yourself, this tropical pie is a guaranteed crowd-pleaser that brings sunshine and smiles with every bite.
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No-Bake Mango Cream Pie – Filipino Mango Royale Recipe
- Total Time: 1 hour prep + 8 hours freezing
- Yield: 8 servings
Description
No-Bake Mango Cream Pie, also known as Filipino Mango Royale, is a luscious frozen dessert that highlights the sweet, fragrant Manila mangoes layered with fluffy whipped cream, nutty brown butter graham cracker crust, and sweetened condensed milk. This easy, no-bake pie is perfect for mango lovers and requires minimal ingredients, delivering a perfect balance of creamy, fruity, and crunchy textures in every bite.
Ingredients
Crust
- 5.5 oz unsalted butter
- 2 cups graham cracker crumbs
Filling
- 25 oz very ripe Manila mango flesh (about 5 medium mangoes)
- 1 tablespoon lime juice (optional)
- 4.5 oz sweetened condensed milk
- 1.5 cups cold whipping cream
Instructions
- Prepare the pie plate: Spray a 9-inch pie plate with non-stick spray. Optionally, line the bottom with parchment paper to ease removal of the pie later.
- Make the brown butter graham crust: In a pot or skillet over medium heat, melt the unsalted butter and continue stirring until the butter turns a very dark brown, almost burnt, and nutty in aroma (about 5 minutes). Remove from heat paying attention to the foam on top which is normal.
- Combine crust ingredients: Pour the brown butter over the graham cracker crumbs in a large mixing bowl and mix well until all crumbs are coated. Reserve a portion of crumbs for later use.
- Form the crust: Press about two-thirds of the crumb mixture firmly into the prepared pie plate, spreading evenly and pressing some crumbs up the sides to form an approximately 1/4-inch thick crust. Chill in the refrigerator while making the filling.
- Prepare the mango filling: Peel and slice the mango cheeks from the fruit. Score the flesh into 1/2-inch cubes using a paring knife, then scoop into a large bowl. Using a gloved hand, gently squish the mango pieces until the texture is about half chunks and half puree. Add lime juice if extra acidity is desired.
- Make the condensed milk whipped cream: In a medium bowl, combine the sweetened condensed milk and cold whipping cream. Using a hand mixer on medium to medium-low speed, whip until firm peaks form, being careful not to overwhip.
- Assemble the pie layers: Layer the pie starting with half of the whipped cream spread evenly on the chilled crust, followed by half of the mango filling, then half of the reserved graham crumbs. Repeat these layers once more (cream, mango, crumbs).
- Freeze the pie: Freeze the assembled pie for at least 8 hours or overnight until firm.
- Serve: Let pie thaw for about 1 hour at room temperature or thaw overnight in the refrigerator before serving. Serve semi-frozen or partially thawed for best texture. For longer storage, cover the pie with double layers of plastic wrap after the exterior firms to prevent freezer burn and absorption of odors.
Notes
- Use very ripe, sweet Manila mangoes for best flavor; Ataulfo or champagne mangoes are good substitutes.
- The brown butter adds a nutty depth to the graham crust making it more flavorful.
- Lime juice is optional but adds a nice brightness to balance the sweetness.
- Whip the cream slowly to achieve a stable whipped texture.
- If serving leftovers, cut pie into slices after partial thaw and refreeze slices individually covered to maintain texture.
- You can substitute coconut milk and coconut cream for a dairy-free version, but texture and sweetness will vary.
- If mangoes are not in season, frozen mangoes or purees may be used, but fresh mangoes are preferred.
- Layering can be adjusted; leftover filling can be used for mini versions of the pie.
- Do not overwhip the cream or it will become grainy and unstable.
- Prep Time: 10 minutes
- Cook Time: 50 minutes (including browning butter and assembly)
- Category: Dessert
- Method: No-Cook
- Cuisine: Filipino
