Mango Royale Food

MANGO ROYALE

Steps:

• Line 8 x 8 baking dish with parchment paper, leaving about a 1-inch overhang on all sides. Set aside.
• In a bowl, combine heavy cream and condensed milk. Using a hand mixer on low speed, whip mixture until it reaches firm peaks.
• Gently fold in half of the diced mangoes, making sure not to deflate the whipped cream.
• Arrange one layer of graham crackers on bottom of prepared dish. Spoon 1/3 of cream mixture on crackers and spread to cover.
• Arrange another layer of graham over the cream. Spoon and spread 1/3 of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread remaining 1/3 of the cream mixture on top of crackers.
• Arrange the remaining diced mangoes on top of the cream.
• Cover tightly with plastic film and refrigerate overnight. Or freeze for about 4 to 5 hours until firm.
• To serve, lift cake from pan using parchment paper overhang as support and transfer onto a serving platter. Cut into serving portions.

MANGO ROYALE

Steps:

• Place mixer bowl in freezer for at least 20 minutes to chill. Cut a length of parchment paper long enough to line the bottom of 9-inch square baking pan with enough parchment overhang to cover the sides. Line the baking pan, and press a crease in the parchment at the edges, so it fits snugly into the bottom. Line the baking pan with a layer of graham crackers. In the chilled bowl, use a handheld mixer to whip the heavy cream to soft peaks. Continue to whip while slowly adding condensed milk. Whip to firm peaks. Spread one-third of the whipped cream over the graham crackers, smoothing evenly with a spatula. Layer in 1/3 of the diced mango. Cover with a layer of graham crackers. Repeat twice by adding another layer of whipped cream followed by mangoes. Cover the pan with plastic wrap and freeze until the dessert is set and has an ice cream cake texture, at least 4 hours. To serve, lift the cake out of the pan using the parchment paper overhang. Transfer to a serving dish and cut into slices.

MANGO ROYALE

Steps:

• In a small pan, melt the butter over medium heat. Cook the butter, occasionally scraping the pan, until it turns deep golden brown, being careful not to let it burn. Remove from the heat and let cool.
• Pulse crackers in a food processor until finely ground. Pour into a medium bowl and add brown butter. Mix until well combined and texture is like wet sand. Let cool.
• Generously spray a 9 1/2-inch glass pie plate with cooking spray. In a stand mixer fitted with the whisk attachment, pour the cream into the mixing bowl and whip on medium speed. Slowly drizzle in sweetened condensed milk, then beat to stiff peaks. (Beating on medium takes longer, but helps build a stable structure.) Set aside and chill until ready to use.
• Cut cheeks from mangoes parallel to center pits. Scoop out flesh from cheeks with a spoon and slice flesh from pits. Coarsely purée fruit in a clean food processor. Measure 2 cups (save extra for other uses). If you like, add lime juice so purée tastes sweet-tart.
• Sprinkle about 2/3 of the graham crumbs into the pie plate. Using your fingers and the palm of your hand, press to create an even layer on the bottom and sides of the plate.
• Dollop half the whipped cream mixture on top, carefully spreading the cream evenly without stirring up crumbs. Spoon half of the mango purée on top and spread evenly.
• Sprinkle all but a few tablespoons of the remaining crumbs on top. Repeat cream and mango layers. Sprinkle top with remaining crumbs but don't smooth down.
• Loosely wrap dessert with plastic wrap and freeze until firm, about 8 hours, or overnight. Can be made ahead up to this point and kept frozen for 2 weeks.
• To serve, let thaw in fridge the night before serving, or let stand at room temperature for 45 minutes to 1 hour. Serve in wedges or scoops, making sure to scrape up the crumbs from the bottom of the plate.