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Mango Royale is a classic Filipino dessert made with layers of graham crackers, whipped cream, and sweet, ripe mangoes. This version keeps the spirit but adds a few subtle twists: a brown butter and almond crust that chills firm in a pie pan, mangoes chopped fine and tossed with lime for a little extra brightness, and Greek yogurt folded into the whipped cream to keep things light, creamy, and just tangy.
This class is part of our Savor the World series, where each month we make a beloved dessert from a different part of the globe—no passport required.
This Class Will Be on YouTube Live!
This class will be livestreamed on YouTube — same format, new platform!
You’ll get a YouTube Live link in your reminder emails (no login needed), and our chef moderator will be there to relay your questions live. Fire up the grill and cook along!
Recipe
Servings: 8
Prep Time: 30 minutes
Chill Time: 6 hours or overnight
Total Time: ~6.5 hours
Ingredients
For the Crust and Topping:
● 1 1⁄2 cup graham cracker crumbs (we love using saltines or pretzel
crumbs, too!)
● 1/2 cup almond flour
● 1/4 tsp kosher salt
● 6 tbsp unsalted butter
● 2 tbsp maple syrup or honey
For the Mango Layer:
● 4–5 ripe yellow mangoes, peeled and finely chopped (about 3 cups)
● Zest of 1 lime
● Juice of 1 lime
● Pinch of kosher salt
For the Cream Layer:
● 1 cup cold heavy cream
● 1/2 can (7 oz) sweetened condensed milk
● 1 cup plain Greek yogurt (full-fat preferred)
● 1 tsp vanilla extract
● Pinch of kosher salt
Instructions
- Brown the butter:
Melt butter in a small saucepan over medium heat. Let it foam and brown, swirling often, until golden and nutty-smelling (3–4 minutes). Pour into a bowl to cool slightly. - Make the crust:
Stir in graham crumbs, almond flour, salt, and maple syrup until evenly moistened. Reserve 1/4 cup of the mixture for topping. Press the remaining mixture into the bottom and up the sides of a 9-inch pie pan. Chill while you prep the filling. - Macerate the mango:
Finely chop the mangoes or pulse in a food processor until spoonable. Toss with lime zest, lime juice, and a pinch of salt. Let sit while you whip the cream. - Whip the cream layer:
In a large bowl, whip the cold cream on medium speed. Slowly drizzle in the condensed milk and beat until stiff peaks form. In a separate bowl, stir together the yogurt, vanilla, and salt. Gently fold in the whipped cream. - Assemble the pie:
Spread a third of the cream into the chilled crust. Spoon in half the mango mixture. Repeat layers, ending with the remaining cream on top. Sprinkle with reserved crumb mixture. - Chill:
Cover and refrigerate at least 6 hours or overnight until firm and sliceable. - Serve:
Slice cold and serve as-is or with extra mango or lime zest on top. Refreshing, rich, and ready for summer.