Mango Royale by Chef Isa Fabro

5 weeks into our quarantine life, we've made PB brownies (tons of them), vanilla cake, PB&J protein balls, banana bread and cookies together as a family - yup! kids and all. So, to change it up a little, we decided to create our dear friend's famous Mango Royale recipe with a healthy drizzle of Spread The Love® NAKED Organic Peanut Butter right before serving. We also decided that this one was going to be Mommy's quiet and therapeutic time in the kitchen. 
    One 9 1/2-inch pie
  • TIME
    30 minutes, plus freezing and thawing


  • ¾ cups/170 grams unsalted butter (1 1/2 stick)
  • 2 sleeves/269 grams graham crackers (about 9 1/2 ounces)
  • 2 cups heavy whipping cream
  • ½ cup sweetened condensed milk
  • 6 to 8 soft ripe* Manila mangoes (a.k.a. Ataulfo or Champagne) or 3 to 4 soft ripe large mangoes (Haden or Kent)
  • 1 to 2 tablespoons lime juice (optional)
  • 1 1/2 cup NAKED Organic Peanut Butter (optional)


  1. In a small pan, melt the butter over medium heat. Cook the butter, occasionally scraping the pan, until it turns deep golden brown, being careful not to let it burn. Remove from the heat and let cool.
  2. Pulse crackers in a food processor until finely ground. Pour into a medium bowl and add brown butter. Mix until well combined and texture is like wet sand. Let cool.
  3. Generously spray a 9 1/2-inch glass pie plate with cooking spray. In a stand mixer fitted with the whisk attachment, pour the cream into the mixing bowl and whip on medium speed. Slowly drizzle in sweetened condensed milk, then beat to stiff peaks. (Beating on medium takes longer, but helps build a stable structure.) Set aside and chill until ready to use.
  4. 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.
  5. Sprinkle about 2/3 of the graham crumbs into the pie plate. Using your fingers and the palm of your hand, press to create an even layer on the bottom and sides of the plate.
  6. Dollop half the whipped cream mixture on top, carefully spreading the cream evenly without stirring up crumbs. Spoon half of the mango purée on top and spread evenly.
  7. Sprinkle all but a few tablespoons of the remaining crumbs on top. Repeat cream and mango layers. Sprinkle top with remaining crumbs but don't smooth down.
  8. Loosely wrap dessert with plastic wrap and freeze until firm, about 8 hours, or overnight. Can be made ahead up to this point and kept frozen for 2 weeks.
  9. To serve, let thaw in fridge the night before serving, or let stand at room temperature for 45 minutes to 1 hour. Serve in wedges or scoops, making sure to scrape up the crumbs from the bottom of the plate.
  10. Drizzle 1-2 tablespoons of peanut butter per slice, trust us on this one! 

* For the chef Isa Fabro of IsaMADE in Los Angeles, the use of super-ripe Manila mangoes (native to the Philippines) is central to this no-bake dessert, as the fruit has a unique deep honey taste, a creamy texture with virtually no fibers, and a heavy aroma. If using Kent or Haden mangoes, remove any excess fiber and add lime; the extra acid complements their flavor, but will compete with the Manila mangoes. As long as the mangoes are super-ripe, even over-ripe, the dish will be fine. If not, the mango flavor will become dulled and lost in the cold of the freezer. If ripe mangoes aren’t available, frozen ones can be used once defrosted.

Leave a comment

Please note, comments must be approved before they are published

Vegan Rainbow Pizza

It’s vegan, bright, super colorful and will get your kids to eat all the veggies in the rainbow!! Make it with our delicious 1-ingredient BASIC Cashew Butter.  
Read More

Superfood-Loaded Champorado

In the Philippines there is a staple breakfast called Champorado. Traditionally it’s made with sweet glutenous rice, tablea (a fermented 100% Filipino Chocolate) and topped with crispy dried fish. In our version, we replaced the...
Read More

Carrot Cake Energy Bites

These carrot cake energy bites pair perfectly with your favorite smoothie, oatmeal, or make a great on-the-go snack for busy mornings. Made with creamy Spread The Love cashew butter and naturally sweetened with dates, these...
Read More