Matcha Mango Royale

Juicy, ripe mangoes are embedded between layers of sweet coconut creme filling and an earthy Matcha crust to complete this Matcha Mango Royale! Known as an ice box cake, this Filipino dessert will keep you cool during the summer heat wave!

Makes 1 Mango Royale.

An original recipe prepared for us by Rezel Kealoha.


    Matcha Crust

    Matcha Coconut Cream Filling

    • 9 oz container of frozen coco whip, defrosted
    • 7 oz can of coconut condensed milk
    • 1 Tbsp warm water
    • 1 ½ Tbsp Aiya Culinary Grade Matcha

    Mango Filling

    • 6 super ripe mangoes, diced


    • food processor
    • spring form pan


    Matcha Crust

    1. Spray your spring form pan with coconut oil.
    2. 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.
    3. 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.

    Matcha Coconut Cream Filling

    1. Mix the coco whip and condensed milk in a large bowl. Dissolve the Matcha in 1 Tbsp of warm water. Add it into the cream filling and mix well.

    Mango Filling

    1. With the skin still on, cut the mango cheeks off the bone by using a sharp knife to follow the side of the bone. 
    2. 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

    1. Take the crust out of the freezer and pour in half of the Matcha coconut cream. Spread evenly.
    2. Top with the mango and spread it lightly and evenly all the way across.
    3. Top with the rest of the cream and level it off and sprinkle the top with the remaining Matcha graham cracker cookie crumbles.
    4. Place the Matcha mango royale in the freezer for at least 4 hours to harden.

    To Serve

    1. To serve leave out to sit for 30 minutes and cut slices with a sharp hot knife.

    Click below to purchase the Culinary Grade Matcha used in this recipe: