Earthy Matcha tones down the sweetness of the coconut cream filling and brings out the sunshine of the fresh mangoes. This Filipino ice box cake called Mango Royale will cool you down in the heat of this summer.
Sponsored by Aiya Matcha
Mango Royale first caught my eye probably last year when I was doing some research on Filipino desserts. A profile was done in the New York Times about Filipino food finally going main stream. (On a side note everyone has been saying this since forever.) One of the dishes was by Chef Isa Fabro called Mango Royale. It is also known as Mango Float or Mango Ice Box Cake.
I myself had never heard of Mango Royale before. It was not a staple in our family to make to end a meal. Our standards were Leche Flan, Biko or just fresh fruit.
It’s a very simple dessert and made with just 4 ingredients:
The mangoes need to be super ripe and super sweet. If you are in the US, I would recommend Champagne mangoes. In Australia the Bowen mango. Now if you are lucky enough to be in the Philippines where there is currently a mango surplus this is the perfect dessert to make.
In my version of we still keep it easy, but add an additional flavor – matcha! And also make it vegan by using coco whip and coconut condensed milk.
Let’s start by making the crust first and the cookie that we are going to use is graham crackers. Pulverized buttery graham crackers to be exact with matcha.
First melt the butter and then blitz the graham crackers in a food processor until you get fine crumbs. Add in the matcha and pulse it in. Drizzle the butter in.
Press about 3/4 of the buttery matcha crumbs into a spring form pan. Put in the freezer to set while you make the cream and prep the mangoes.
I like using this coco whip and mixing it with this coconut condensed milk. Mix both in a large bowl.
Dissolve the Aiya culinary grade matcha powder in 1 tablespoon of warm water. Add it into the cream filling and mix well.
With the skin still on cut the mango cheeks off the bone by using a sharp knife to follow the side of the bone. Watch this if you need a visual.
Once you have the cheeks off the sharp tip of the knife to cut the mango flesh vertically and horizontally to dice. Use a spoon to scoop out the mango pieces. Place in a bowl.
Take the crust out of the freezer and pour in half of the matcha coconut cream. Spread evenly.
Top with the mango and spread it lightly and evenly all the way across.
Top with the rest of the cream and level it off and sprinkle the top with the remaining matcha graham cracker cookie crumbles.
Place the Matcha Mango Royale in the freezer for at least 4 hours to harden.
To serve leave out the Matcha Mango Royale to sit for 30 minutes and cut with a sharp hot knife. It’s perfect with some iced matcha on the side.
Other Aiya Matcha Treats You Might Enjoy
Matcha Spanish Bread Recipe
Grain Free Matcha Boston Cream Pie Recipe
Matcha Pandan Paleo Chocolate Chunk Cookies
Matcha Yuzu Shisho Summer Spritzer
Japanese Style Parfait with Matcha Pandan Syrup
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