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
