If you are craving a dessert that bursts with tropical sweetness and velvety smoothness, you have to try this No-Bake Mango Cream Pie – Filipino Mango Royale Recipe. It is a luscious pie that combines the rich flavor of very ripe Manila mangoes with a light, fluffy whipped cream infused with condensed milk, all resting on a nutty, golden brown butter graham crust. This pie is incredibly refreshing, perfectly layered, and comes together without ever needing an oven, making it a must-make for mango lovers and anyone looking to impress with an easy yet decadent treat.
Ingredients You’ll Need
Putting together the No-Bake Mango Cream Pie – Filipino Mango Royale Recipe is delightfully simple, using ingredients that effortlessly marry taste, texture, and color. Each plays a vital role, from the crumbly crust providing structure to the sweet mango filling that offers a vibrant pop of summer.
- 5.5 oz unsalted butter: Essential for browning to develop a deep, nutty flavor in your graham crust.
- 2 cups graham cracker crumbs: This is the base of your crust, giving that beloved crumbly texture and buttery flavor.
- 25 oz very ripe Manila mango flesh: The star ingredient, offering natural sweetness and bright amber color, perfectly suitable for a Filipino Mango Royale.
- 1 Tbsp lime juice (optional): Adds a subtle zing that balances the mango’s sweetness beautifully.
- 4.5 oz sweetened condensed milk: Creates a creamy sweetness in the whipped cream without overpowering the mango’s flavor.
- 1.5 cups cold whipping cream: Whipped to stiff peaks, it lends lightness and airy texture to the pie’s filling.
How to Make No-Bake Mango Cream Pie – Filipino Mango Royale Recipe
Step 1: Prepare the Pie Plate and Crust
Start by lightly spraying your pie plate with non-stick spray, and if you want an easier removal, line the bottom with parchment paper. Next, place the graham cracker crumbs in a large bowl. Brown the butter slowly over medium heat until it turns a beautiful dark golden brown and gives off a nutty aroma. Stir constantly to avoid burning. Pour this melted brown butter over the graham crumbs and mix until the crumbs are evenly coated. Press about two-thirds of this crumb mixture firmly into the pie plate, smoothing it into the bottom and up the sides to form a sturdy crust. Chill the crust while you move on to the filling.
Step 2: Prepare the Mango Filling
Peel and slice your ripe Manila mangoes, scoring the flesh into half-inch cubes and scooping them into a large mixing bowl. Use your hands to gently mash half the mango into a chunky sauce, maintaining a delightful mix of puree and pieces. Taste the mango mixture and add a splash of lime juice if you feel it needs brightness or acidity to cut through the sweetness.
Step 3: Make the Sweetened Whipped Cream
Combine the sweetened condensed milk and cold whipping cream in a mixing bowl. Using a hand mixer, whisk the mixture at medium speed until firm peaks form. Be careful not to overwhip; the cream should be smooth, fluffy, and hold its shape when the beaters are lifted. This mix provides a luscious, creamy counterpoint to the fruity mango layers.
Step 4: Assemble the Pie
Layering is the magic that makes this No-Bake Mango Cream Pie – Filipino Mango Royale Recipe so special. Begin by spreading half of the whipped cream over the chilled crust. Spoon half of the mango filling evenly over the cream, then sprinkle with about half of the remaining graham crumb mixture. Repeat with another layer of cream, mango, and crumbs. Don’t worry if you have extra filling left — it’s perfect for a mini dessert or a tasty snack!
Step 5: Freeze and Chill
Place your assembled pie in the freezer overnight for at least 8 hours. When you’re ready to serve, let the pie thaw for about an hour at room temperature or in the fridge overnight. The ideal serving texture is semi-frozen or gently thawed, giving you that perfect cold, creamy bite with each slice.
How to Serve No-Bake Mango Cream Pie – Filipino Mango Royale Recipe
Garnishes
To make your pie truly shine, consider topping it with fresh mango slices arranged in a fan or rosette pattern. A light dusting of toasted coconut flakes or chopped pistachios adds a delightful crunch and extra dimension to the presentation. A sprig of fresh mint can add a refreshing aroma and a beautiful green contrast to the golden hues.
Side Dishes
This pie pairs wonderfully with simple sides like a scoop of coconut ice cream or a cup of strong coffee to balance the sweetness. You could also serve it alongside tropical fruit salads for a full-on island-inspired feast that will have guests swooning with delight.
Creative Ways to Present
For parties, slice the pie into mini portions and serve them in clear dessert cups layered with mango chunks and whipped cream for an elegant parfait effect. Alternatively, set the pie on a decorative platter surrounded by edible flowers and candles for a festive centerpiece that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered tightly with plastic wrap or stored in an airtight container inside the refrigerator. It will stay fresh and delicious for up to 3 days, allowing you to enjoy every last creamy, fruity bite without rushing.
Freezing
The No-Bake Mango Cream Pie – Filipino Mango Royale Recipe freezes beautifully if you want to prepare it ahead of time. After it has firmed up in the freezer, cover it well with a double layer of plastic wrap to prevent drying out and refrigerator odors from sneaking in. For best quality, consume within 1 week.
Reheating
This pie is best served cold, so reheating is not recommended. Instead, allow it to thaw in the refrigerator or at room temperature for the ideal mildly frozen texture that melts in your mouth.
FAQs
Can I use other types of mangoes for this recipe?
While Manila mangoes are preferred for their sweetness and smooth texture, you can use other ripe mango varieties. Just make sure they are very ripe for the best flavor and sweetness balance in your No-Bake Mango Cream Pie – Filipino Mango Royale Recipe.
Is brown butter necessary for the crust?
Brown butter really elevates the crust by adding nutty, caramel-like notes that complement the mango’s tropical sweetness. However, if you’re short on time, melted butter will still work; your crust just won’t have that extra depth.
Can I substitute whipped cream with something else?
Whipped cream is key to achieving the light, fluffy texture of this pie. For dairy-free options, you might try coconut cream whipped until peaks form, but it will change the flavor profile a bit.
How long should the pie thaw before serving?
About an hour at room temperature usually works best to reach the perfect semi-frozen texture. You can also thaw it overnight in the fridge if you prefer it less frozen.
Can this pie be made without freezing it overnight?
While it’s possible to serve the pie after 5-6 hours of freezing, the layers and texture benefit greatly from a full overnight chill. It helps the crust set firmly and the flavors to meld beautifully.
Final Thoughts
Making the No-Bake Mango Cream Pie – Filipino Mango Royale Recipe is like gifting yourself a slice of sunshine. It’s easy to prepare, utterly delicious, and brings such a refreshing vibe to any occasion. Whether you’re impressing friends or indulging after a long day, this pie will soon become your tropical go-to dessert. Give it a try — your taste buds will thank you!
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No-Bake Mango Cream Pie – Filipino Mango Royale Recipe
- Total Time: 1 hour (including 35+ minutes chilling and freezing time, excluding overnight freeze)
- Yield: 8 servings
- Diet: Vegetarian
Description
No-Bake Mango Cream Pie, also known as Filipino Mango Royale, features a rich brown butter graham crust layered with luscious chunky mango sauce and sweet whipped condensed cream. This refreshing tropical dessert requires no baking and is perfect for hot days, combining the buttery crunch of the crust with the creamy, fruity filling and a hint of lime for added zest.
Ingredients
Crust
- 5.5 oz unsalted butter
- 2 cups graham cracker crumbs
Mango Filling
- 25 oz very ripe Manila mango flesh (about 700 g)
- 1 Tbsp lime juice (optional)
Whipped Condensed Cream
- 4.5 oz sweetened condensed milk
- 1.5 cups cold whipping cream
Instructions
- Prepare the Pie Plate: Spray the pie plate with non-stick spray. Optionally, line the bottom with parchment paper for easier removal of the pie.
- Make Brown Butter: Melt the unsalted butter in a stainless steel pot or skillet over medium heat, stirring constantly. Continue cooking until the butter turns very dark brown and almost burnt in appearance, about 5 minutes. Ignore the initial foam as this is normal. Remove from heat once the desired color is reached.
- Mix Crust: Place graham cracker crumbs in a large mixing bowl. Pour the warm brown butter over the crumbs and mix thoroughly to ensure even coating.
- Form the Crust: Add about two-thirds of the graham crumb mixture into the pie plate. Spread it evenly and press the crumbs up the sides of the plate forming a crust approximately just under ¼ inch thick. Press firmly on the bottom to create a sturdy base. Use additional crumbs if necessary to fill any gaps. Chill the crust in the refrigerator while preparing the filling.
- Prepare Mango Filling: Slice mango cheeks off the fruit and score the flesh into ½-inch cubes using a paring knife. Scoop the cubes into a large bowl. Using gloved hands, gently mash the mango pieces until you achieve a chunky sauce texture that is half puree and half chunks. Taste and add 1 tablespoon lime juice if desired for acidity.
- Make Whipped Condensed Cream: In a medium bowl, combine the sweetened condensed milk and cold whipping cream. Using a hand mixer at medium to medium-low speed, whip until firm peaks form. The whipped cream should hold its shape when the beaters are lifted and gently shaken. Avoid over-whipping to prevent curdling.
- Assemble the Pie: Layer the pie in the following order: Spread half of the whipped cream evenly on the chilled crust, spoon half of the mango filling over the cream, then sprinkle half of the reserved graham crumbs on top. Repeat the layering with the remaining cream, mangoes, and crumbs. Use any leftover ingredients for a mini pie if desired.
- Freeze the Pie: Freeze the assembled pie for at least 8 hours or overnight until semi-frozen. Before serving, thaw at room temperature for 1 hour or unwrap and thaw in the refrigerator overnight. If freezing longer than one night, cover the pie with a double layer of plastic wrap to prevent freezer burn and absorption of odors.
Notes
- Manila mangoes are preferred for their sweet, fragrant flavor; substitute with ripe Ataulfo or other sweet mangoes if unavailable.
- Brown butter adds a nutty depth to the graham crust but be sure to monitor it carefully to avoid burning.
- Add lime juice incrementally to balance sweetness and avoid overpowering the mango flavor.
- Serve the pie semi-frozen or slightly thawed for the best texture and flavor.
- Line the pie plate with parchment paper to simplify pie removal but it is optional.
- If you do not have a hand mixer, a stand mixer or electric whisk can be used to whip the cream and condensed milk.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Filipino
