Matcha Mango Royale
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
Sponsored by Aiya Matcha
Servings: 12 Slices
Ingredients
Matcha Crust
- 14 Graham Cracker Cookie Sheets
- ½ Cup Melted Vegan Butter
- 1 Tablespoon Aiya Culinary Grade Matcha
Matcha Coconut Cream Filling
- 9 oz Container of Frozen Coco Whip Defrosted
- 7 oz Can of Coconut Condensed Milk
- 1 Tablespoon Warm Water
- 1 ½ Tablespoon Aiya Culinary Grade Matcha
Mango Filling
- 6 Super Ripe Mangoes Diced
Equipment
- Food Processor
- Spring Form Pan
Instructions
Make the Crust
- Spray your spring form pan with coconut oil.
- Place the graham crackers in the food processor and blitz until you have fine crumbs. Add in the matcha and pulse it in. Drizzle in the butter and pulse it in.
- Press in ¾ of the matcha graham crackers into the bottom of the spring form pan. Making sure that you press down super hard to adhere the crumbs together. Place in the freezer to harden while you make the cream.
Make the Cream
- Mix the coco whip and condensed milk 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.
Prep The Mangoes
- 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.
Layer the Matcha Mango Royale
- 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
- To serve leave out to sit for 30 minutes and cut slices with a sharp hot knife.