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
