Mango Royale (No-Bake Mango Cream Pie)
Ingredients: unsalted butter, graham cracker crumbs, mango flesh, lime juice, sweetened condensed milk · 540 min cook time · 450kcal · ~₩15,000
Ingredients
150g unsalted butter, 270g graham cracker crumbs, 700g mango flesh, 1to taste lime juice, 100ml sweetened condensed milk, 360ml whipping cream, 1to spray non-stick spray, 1sheet parchment paper
Instructions
1. Melt 150g of unsalted butter in a saucepan over medium-low heat. Stir occasionally to prevent milk solids from sticking to the bottom. Continue cooking until the milk solids turn dark brown and the butter has a nutty aroma.
2. Pour the browned butter, including the dark brown milk solids, into a bowl with 270g of graham cracker crumbs. Mix well until all crumbs are moistened.
3. Spray a pie plate with non-stick spray and line the bottom with parchment paper. Press about two-thirds of the graham cracker mixture into the bottom and up the sides of the pie plate, ensuring the sides are well-covered. Chill in the fridge.
4. Peel and dice 700g of ripe mangoes. Mash the diced mangoes with your hands until you have a mixture of half-puree and half-chunks. Taste and add lime juice if desired to brighten the flavor.
5. In a separate bowl, combine 100ml of sweetened condensed milk and 360ml of cold whipping cream. Whip on medium-low speed until the cream holds its shape against gravity (soft peaks).
6. Layer the pie: spread a layer of whipped cream on the crust, followed by a layer of mashed mangoes, and then a sprinkling of the reserved graham cracker crumbs. Repeat with another layer of cream, mangoes, and crumbs.
7. Freeze the mango royale for at least 8 hours, preferably overnight. For best serving temperature, let it thaw at room temperature for about an hour or overnight in the fridge until it's firm but not rock hard.
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