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No-Bake Mango Cream Pie – Filipino Mango Royale Recipe

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4.2 from 30 reviews

  • Author: Ava
  • Total Time: 1 hour (including freezing time not counting overnight freezing)
  • Yield: 8 servings

Description

Enjoy the tropical flavors of the Philippines with this No-Bake Mango Cream Pie, also known as Filipino Mango Royale. Featuring a browned butter graham cracker crust, a luscious mango filling made from ripe Manila mangoes, and a sweetened condensed milk whipped cream, this semi-frozen dessert is perfect for warm weather and special occasions.

Ingredients

Brown Butter Graham Crust

  • 5.5 oz unsalted butter
  • 2 cups graham cracker crumbs

Mango Filling

  • 25 oz very ripe Manila mango flesh (about 3-4 large mangoes)
  • 1 Tbsp lime juice (optional)

Condensed Milk Whipped Cream

  • 4.5 oz sweetened condensed milk
  • 1.5 cups cold whipping cream

Instructions

  1. Prepare the Pie Plate: Spray the pie plate with non-stick spray and optionally line the bottom with parchment paper for easy removal.
  2. Make the Brown Butter Graham Crust: Place the graham cracker crumbs in a large mixing bowl. Melt the unsalted butter over medium heat until it turns very dark brown and looks almost burnt, stirring constantly for about 5 minutes. Pour the browned butter over the crumbs and mix thoroughly.
  3. Form the Crust: Transfer about two-thirds of the crumb mixture into the pie plate. Press the crumbs evenly on the bottom and slightly up the sides to about ¼ inch thick, ensuring a sturdy and even crust. Chill the crust in the refrigerator while preparing the filling.
  4. Prepare the Mango Filling: Slice mango cheeks off the fruit and cut the flesh into ½-inch cubes. Scoop into a large bowl. Use gloved hands to mash the mangoes into a chunky sauce consisting of about half puree, half chunks. Add lime juice if desired for a hint of acidity.
  5. Make the Condensed Milk Whipped Cream: In a medium bowl, combine sweetened condensed milk and cold whipping cream. Beat with a hand mixer on medium to medium-low speed until firm peaks form, being careful not to over-whip.
  6. Assemble the Pie: Layer the pie in this order: half of the whipped cream over the chilled crust, then half the mango filling, followed by half the reserved graham cracker crumbs. Repeat the layers with the remaining whipped cream, mango filling, and crumbs. You may have some leftovers for a mini pie.
  7. Freeze and Serve: Freeze the assembled pie overnight (at least 8 hours). Before serving, allow it to thaw for 1 hour at room temperature or thaw overnight in the refrigerator. The pie should be served semi-frozen or partially thawed for the best texture. To prevent freezer burn or odor absorption when freezing more than one night, cover the pie with a double layer of plastic wrap once it has firmed up.

Notes

  • Using Manila mangoes is preferable for authentic flavor due to their sweetness and texture.
  • Brown butter adds a rich, nutty flavor to the crust; watch closely to avoid burning.
  • Chilling the crust before filling ensures it stays firm and holds its shape.
  • If you don’t want to use lime juice, you can omit it; it helps balance sweetness.
  • Be careful when whipping cream to avoid over-beating, which can cause the mixture to separate.
  • Serving the pie semi-frozen enhances the refreshing tropical flavor and creamy texture.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Filipino

Find it online: https://quickandsweetrecipes.com/no-bake-mango-cream-pie-filipino-mango-royale-recipe/