Mango Royale

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I’ve been wanting for months to have my hands on mango royale, an icebox dessert made with graham crackers, sweetened cream, and fresh mango slices, but Philippine mangoes were not in season and I couldn’t find any even at Seafood City.
If you’re looking for a no-fuss dessert, this no-bake mango float is it! It’s really more wait than work as it needs to be chilled overnight to fully set and then popped in the freezer for about an hour to firm up. You can also keep it in the freezer about 6 hours or overnight if you prefer more of an ice cream cake-like treat.
The only tricky step here is whipping the cream. To ensure it doubles in volume, make sure the heavy cream and condensed milk are very cold. It would also help to chill your beaters and mixing bowl (steel works best!) for at least 15 to 20 minutes.

Ingredients

• 2 cups heavy cream, very cold
• 1 can (14 oz) condensed milk, chilled
• 6 Manila mangoes, peeled and cubed
• 18 pieces graham crackers, (about 3 inches in length)
• If Using Mango Puree
• 2 Manila mangoes, peeled and finely chopped
• 1/2 cup sugar
• US Customary - Metric
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Instructions

1. For the Mango Puree
2. In a bowl, combine heavy cream and condensed milk. Using a hand mixer at low speed, whip mixture until it reaches firm peaks. 
3. Gently fold in 1/2 of the diced mangoes, making sure not to deflate the whipped cream. If using mango puree, fold in mango puree into the cream mixture instead.
4. Line 8 x 8 baking dish with parchment paper, leaving about a 1-inch overhang on all sides.
5. Arrange one layer of graham crackers on bottom of prepared dish. Spoon 1/3 of cream mixture on crackers and spread to cover.
6. .......................

for full instruction please see : www.kawalingpinoy.com

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