I used to make this a few years back but when I came across a recipe for it, I decided to try it again. This time though, I had several ulterior motives.
1. I wanted to make a dessert which did not involve any baking at all! Why? We haven’t bought an oven yet since we’re still renting our townhouse and it didn’t make sense to buy a full gas range just yet. Anyway, at least I found out an alternative quite recently. If you have a turbo broiler, you can use it to bake too. It just cooks a lot quicker. I will have to try it out soon.
2. I have the ingredients to make it (except for the mangoes) thanks to my company. It’s included in our Christmas basket and I don’t want it to go to waste.
That aside, here are the ingredients: (notes not italicized are part of the recipe)
1 kilo of fresh ripe mangoes, about 3 pieces (You can try different fruits. I’ve tried it with peaches before too.)
2 cups of cream (or 2 225-g. cartons)
1 c. of sweetened condensed milk
1-1/2 c. of crushed Graham crackers (I crushed the crackers by putting it in plastic and using the bottom of a mug, my sister in law said that you can buy crushed graham crackers at the supermarket. I will have to try that next time. That sure makes it a lot easier!)
6 tbsps. of melted butter (more if you want a less crumbly crust)
The best way to start making this dessert is by chilling the cream and condensed milk. For best results, chill overnight in the fridge — not in the freezer. Since we were in a hurry, I put the cream in the freezer to chill while I made the crust.
Mix the melted butter and Graham crackers and press onto the bottom of a glass baking dish. Opaque or even plastic dishes will do so long as they’re okay to go into the freezer. Freeze the crust while you prepare the filling and topping. I put the crust in the freezer while I was preparing the mangoes.
Slice the mangoes, discard the stones then slice the flesh thinly.
In a bowl, mix the cream and sweetened condensed milk just until blended. Pour over the prepared crust. Top with the mango slices. Cover the dish with cling film and keep in the freezer for an hour to an hour and a half. Cut and serve.
Given the limited time, my ref cake didn’t freeze enough for me to be able to slice it without messing up the cream. But, the crust turned out great and I got a lot of compliments on it! Despite the not so frozen cream, everyone loved it and I immediately got requests for the recipe.
Next time, I will have to put it longer in the fridge. One other thing I would do differently is to lessen the amount of condensed milk. I think it was a little too sweet. Overall, I would have to give it a 5/5. This recipe is really easy and anyone.. and I mean anyone can do it. 🙂 Don’t hold out on the mangoes!
Recipe taken from Pinoy Cook.Net – http://pinoycook.net/mango-royale/