Mango Royale

Try to use super ripe Manila/Ataulfo/Champagne Mangoes. Other mango varieties can be too juicy and fibrous, resulting in an icy and stringy dessert. It’s also best to know the true taste of the mango you are using. These can take up to seven days to become super ripe (dark spots ok). Each fruit should yield 1/2 cup, and you need 2 cups fruit per recipe. Try using whatever best fruit in season to sub for mango (strawberries, peaches) or use canned, drained fruit cocktail for Crema de Fruta.

Can I use frozen mango for this since it will be frozen anyway? Would I need to defrost the mango or can i just puree frozen chunks and keep them that way? Thank you

Curious if the filling would hold up if I used canned mango pulp instead of fresh mangoes? Too runny?

I always use a 9” small offset spatula when serving any kind of pie. After slicing use the offset to loosen sides and undercrust, and to lift from pie plate. The crust is crumbly, but is meant to be. Also, don’t thaw dessert completely. It is meant to be semifreddo like an ice cream cake. I have served it like this for many events, and the crust remains intact. Try making individual parfaits. Cocktail glass, 1/4 c each crumble and mango, layer condensed milk whip, garnish crumble top.

This recipe looks delicious! Just want to say I LOVE that Isa Fabro, the chef, is helping answer people's questions and troubleshoot in the comments!

Hi! Each Manila mango weighs about 6 - 10 oz, but you have to account for the seed, which can take up to a third of the fruit. One Mango should yield 1/2 cup fruit. For this recipe, you need 2 cups of fruit, or approximately 1 lb. Also, it can take up to seven days to ripen the mangoes properly, preferably in a paper bag like peaches. Mangoes are also a drupe or stone fruit like peaches. You could say peaches are the mangoes of western culinary tradition. Thanks, - I

Followed directions exactly first time. Except, it is peach season in Alabama, so peaches. Sumptuous. Technique changes: I froze each layer as I went & that made spreading each layer evenly much easier. And I used a wet spatula for spreading.

To make this vegan I used whipped coconut cream and sweetened condensed coconut milk. Also used ginger snaps for the crust, which nicely complements the mangoes. Really delicious vegan dessert.

I can’t recommend using frozen mango, because common frozen mangoes are very juicy and fibrous, which makes the finished dessert icy and stringy. Manila mango yields the most fruit without fibers or juice, and has the best authentic taste. Use fresh, super ripe mangoes, or whatever best fruit is in season. Manila mangoes are one of the most plentiful fruits in the Philippines, and this classic American ice box pie was adapted to suit Filipino tastes during the turn of the 20th century.

Alphonso (actually Ratnagiri) tinned mangoes (from India) work well. Drain Berries don't work well in this recipe, nor does pineapple, however, bananas do. This is a great recipe that demonstrates how recipes travel and adapt with globalization. Try shaving some fresh coconut if you have it on hand! (Mom learned a version of this from my Dad's Goa compatriot's wife). Food unites us!

Hi! This recipe is a classic Filipino dessert that I first learned about from an older generation “Tita” that made it with canned fruit cocktail. Also called Crema de Fruta, Mango Float. Your late father-in-law may have had this dessert growing up. I use the easy grab Pyrex glass pie plate to make these, but the one pictured looks like a different 9.5” glass pie plate. Recipe should still work for this. You can also modify recipe and create individual parfaits in cocktail glasses.

Hi! My original version of this was in a 9” springform pan. It was very much like a nude cake. You can find instructions for that online through Sunset Magazine March 2017.

From Sam Sifton: "Here’s my suggestion if you’re using canned mango, which is usually sweetened when it’s processed: Cut the sweetened condensed milk in the recipe down to a third of a cup, and double the lime juice."

I always feel the need to tweak. The first time I made this, I followed the instructions to the letter, and it was magnificent. This week, I used ginger snaps for the crust, and added a good quality vanilla extract to the cream. Just. Wow. Thank you for this recipe. It is one of my favorite go to desserts for the summer. I look forward to trying it with fresh, juicy peaches very soon.

Hi! Depending on the type of Mango used, I use Manila mango not only because it is uniquely filipino, but also because it yields the best amount fruit. Other mangoes like Kent or Haden are too icy because they have more juice. If you can find Manila/Champagne/Ataulfo mangoes fresh and ripen then at least seven days, this is best. Thanks, - I