Food World : How To Make Mango Royale Recipe
Total, including freezing Time
6 Hours
Yield
Serves 10
American ice box cake meets Filipino crema de
fruta (a layered cake often made with canned fruit cocktail) in Isa
Fabro's fresh, creamy dessert. "It's American and Filipino at the same
time--like me!" says the chef at Unit 120 in Los Angeles. You'll need a
9-in. springform pan, and a small offset spatula is helpful for
spreading. Mangoes may need a few days to ripen in a paper bag.
Ingredients
- 2 sleeves (9 1/2 oz. total) graham crackers
- 10 tablespoon salted butter
- Cooking-oil spray
- 1 pt. heavy whipping cream
- 1/2 cup sweetened condensed milk
- 6 to 8 soft-ripe Ataulfo (Champagne) mangoes (2 1/2 lbs. total) or 3 soft-ripe large mangoes (2 1/2 lbs. total), such as Haden or Kent
- 1 to 2 tbsp. lime juice (optional)
Nutritional Information
- Calories 508
- Caloriesfromfat 59%
- Protein 4.6g
- Fat 33g
- Satfat 20g
- Carbohydrate 50g
- Fiber 2g
- Sodium 298mg
- Cholesterol 89mg
How to Make It
Step 1
Preheat oven to 350°. Break up crackers
and whirl half at a time in a food processor until finely ground. Spread
evenly on a rimmed baking sheet. Bake, stirring every 4 to 5 minutes,
until golden brown throughout, 8 to 10 minutes total. Pour into a bowl.
Step 2
Meanwhile, heat butter in a medium
saucepan over medium-low heat until melted and deep golden, swirling pan
often, 12 to 15 minutes. Drizzle crumbs with butter and toss to coat.
Let cool.
Step 3
Spray a 9-in. round, 2 1/2- to 3-in.-deep
springform pan with cooking-oil spray. Line pan bottom with a 9-in.
circle of parchment paper. Line sides with 3-in.-wide strips of
parchment; spray again.
Step 4
Pour cream into a large bowl. Beating with
a mixer on medium speed, slowly drizzle in sweetened condensed milk,
then beat to stiff peaks. (Beating on medium speed takes longer, but
helps build a stable structure.) Set aside, chilled.
Step 5
Cut cheeks from mangoes parallel to center
pits. Scoop out flesh from cheeks with a spoon and slice flesh from
pits. Coarsely purée fruit in a clean food processor. Measure 2 cups
(save extra for other uses). If you like, add lime juice so purée tastes
sweet-tart.
Step 6
Evenly sprinkle bottom of lined pan with
1/2 cup graham-cracker crumbs and spread in an even layer using a small
offset spatula. Dollop half of whipped cream on top. Carefully spread
cream level without stirring up crumbs. Spoon 1 cup mango purée on top
and spread level. Sprinkle 1 cup crumbs on top. Repeat cream and mango
layers. Sprinkle top with remaining crumbs but don't smooth down.
Step 7
Wrap dessert with plastic wrap and freeze
until firm but still sliceable, about 6 hours. Remove pan rim and
parchment and cut into wedges.
Step 8
*Also called Champagne mangoes, aromatic,
satiny Ataulfo mangoes have almost no fibers. Find at well-stocked
grocery stores, Asian markets, and melissas.com; or use another variety.
Step 9
Make ahead: Up to 2 weeks, frozen; to
serve, let stand at room temperature until just soft enough to slice, 45
minutes to 1 hour.
Food World : How To Make Mango Royale Recipe
Reviewed by Food World
on
Monday, January 21, 2019
Rating: 5
Tags :
Cake and Cookies
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