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Tip: You can swap the round baking tin with a rectangle one if you prefer.
SLICE the ripe mango into small bite-sized cubes. WHIP 400 ml (1 and 3/4 cup) of heavy cream into soft peaks, fold in about 80-90 grams (3/4 cup) of condensed milk along with 90% of the diced mango to make it taste absolutely amazing.
KEEP some mango aside for decoration. LINE the round baking tin with a layer of graham crackers, cut or slice the cracker to make them fit. ADD a layer of whipped cream on top of the graham crackers, evenly spread out the cream.
Repeat the above step 2 more times. DECORATE the cake using the remaining (10%) mango cubes. PLACE the mango royale icebox cake in your refrigerator for at least 4 hours before serving. Enjoy!