Mango Coconut Royale
Icebox cakes were all the rage in the 1950s. They consist of whipped cream, pudding, or any other loose creamy mixture, layered with dry cookies or wafers. As the cake sits overnight in the fridge (or icebox), the cookies absorb some of the moisture from the cream and soften to become sort of a cakey texture. Icebox cakes are an easy, no bake recipe that can be made ahead.
Mango Royale (aka Mango Float), is a Filipeno variety of an icebox cake. Layered with plain biscuits, whipped cream sweetened with condensed milk, and fresh mangos.
Summer is the peak of mango season here in Mexico and probably every where in the world, so it seemed appropriate, especially since its still 40C during the day. This dessert is best served right out of the freezer. The frozen cream mixture turns into a sort of easy to make ice cream. I add coconut to the topping and cream but feel free to leave it out. Also if mangos aren't that great or in season where you live, you can switch up the fruit for peaches, guavas or any type of berry.
Mango Coconut Royale
Makes 1 - 8"/20cm cake
- 2 cups / 280 gm graham cracker, crumbs
- ½ cup / 40 gm coconut flakes
- 10 Tbsp / 140 gm butter, melted
- 2 cups / 500 ml whipping cream
- ½ cup / 125 ml coconut cream
- ½ cup / 125 ml condensed milk
- pinch salt
- 8 Atauflo or Honey mangoes, or 5 Tommy mangoes
- 2 limes, zested and juiced
1. Bake the graham cracker crumbs and coconut at 350F / 180C for about 8 minutes, or until coconut is golden brown.
2. Toss graham cracker crumbs and coconut in a bowl with the melted butter until combined. Set aside.
3. Cut the cheeks off the mangos and place them into a bowl along with lime juice and zest. Coarsely puree the mango, and set aside.
4. In a cold bowl, whip the cream until soft peaks, add in the coconut cream, condensed milk, and a pinch of salt. Whip together until fully combined.
5. To assemble the cake; press a third of the crumb mixture into a lose bottom cake pan or a spring form pan, following about 2 cups of the cream mixture, then half of the mango puree. Repeat crumbs, cream, puree, finishing with crumbs on top.
6. Freeze the cake for a minimum of 4 hours or best overnight. Slice with a large sharp knife, that's been warmed with hot water. ¡Buen provecho!