Unlike the older mango royale recipe, I have found a way to make the cream filling firm without freezing. My husband prefers this dessert frozen but it loses its light and airy texture and instead acquires the texture of ice cream with ice crystals which I really do not enjoy. I prefer the cream filling to be custard-like, similar to the cream-cheese filling of tiramisu. The trick? Well-chilled cream and sweetened condensed milk.