Mango Royale


  • 3 mangoes, chilled and slice into cubes
  • 2 cups whipping cream, chilled
  • 1 cup condensed milk, chilled
  • 1 1/2 cup crushed Graham crackers
  • 5-6 pcs Graham crackers
  • 6 tbsp melted butter


  1. In a 9 in cake pan mix crushed graham crackers and melted butter.
  2. Mix well then flatten to form the crust. Place in freeze while completing next steps.
  3. Whip the whipping cream until stiff peaks form.
  4. Gradually add the condensed milk, folding in by hand with a whisk or using the lowest setting on mixer.
  5. Remove the crust from the freezer, and cover with half the cream mixture/
  6. Place whole graham crackers to cover the top, then add the remainder of the cream mixture.
  7. Top with cubed mangoes.
  8. Cover cake pan with plastic wrap and refrigerate for 24 hours.
  9. For a firmer textured cake (a cross between cake & ice cream cake) place in freezer 2-3 hours before serving.


Serve with glasses of St. James Winery Mango Wine!