Mango royale (frozen mango cream pie)

Melt butter over medium to medium-low heat, stirring so the milk solids do not stick, while the water boils off and it foams.

When the sizzling slows, keep stirring until the milk solids turn dark brown, not golden, almost burnt, for an intense nutty aroma.

Immediately pour the brown butter, with its solids, into the graham cracker crumbs and mix.

Spray a pie plate with nonstick spray and line the bottom with parchment.

Press about two thirds of the crust mixture into the plate, sides first, then the corners and bottom; reserve the rest. Chill in the fridge.

Cut the cheeks off the mangoes, angling the knife toward the seed; score the flesh into chunks and scoop into a bowl with a spoon, not scraping too close to the skin (bitter) or the seed (fibrous).

Squish the mango by hand to half puree, half chunks. Taste, and brighten with lime juice if needed.

Whip sweetened condensed milk with cold whipping cream at medium or medium-low speed until it holds its shape against gravity; do not over-whip or it curdles toward butter. Finish by hand or on low if wished.

On the chilled crust spread a layer of cream about a half to three-quarter inch thick, then a layer of mango, then a sprinkling of the remaining crust.

Repeat the layers, finishing with a decorative layer of crust.

Freeze at least eight hours, basically overnight. Bring to room temperature an hour before serving, or thaw overnight in the fridge, before slicing.