INGREDIENTS

• Matcha Crust
• • 14 graham cracker cookie sheets
• • ½ cup vegan butter, melted
• • 1 Tbsp Aiya Culinary Grade Matcha
• 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
• Equipment
• • food processor
• • spring form pan

DIRECTIONS

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