This classic Filipino mango float recipe creates the perfect chilled dessert with just four simple ingredient. Learn how to make this creamy, delicious mango royale icebox cake.
Mango Royale, also called mango float, is a popular no-bake Filipino dessert. This is a variation on a beloved classic called crema de fruta.
Filipino Foods 101: Crema de Fruta
Traditionally, crema de fruta (which literally translates to” fruit cream”) is an icebox cake made of brojas (the Philippines’ version of ladyfingers), whipped cream sweetened with condensed milk, and fruit cocktail. From crema de fruta stems many variations.
Reasons to Make This Recipe
- 4 Ingredients: Perfect for beginners and made with easily accessible ingredients!
- No oven required
- Make-ahead friendly: Mango float actually tastes better the following day
- Versatile serving options: Choose to serve it chilled or frozen!
Ingredients
Only need four ingredients:
- ripe mangoes
- graham crackers
- heavy cream
- sweetened condensed milk
It may not be the lightest dessert, but it sure is amazing. Growing up, crema de fruta was reserved for special occasions like birthdays and holidays because it’s so rich and sweet.
Mango: Star Ingredient
Manila mangoes (also called Ataulfo, Champagne or baby mangoes) are my top choice for this recipe. They are an oblong-shaped golden yellow mango with very thin skin. This variety has a creamier texture with less fiber. Plus, they are naturally sweeter than other mangos.
You are sure to find it at Asian or Latin markets (often sold in large boxes) and during the summer months, you can even get it at Costco.However, if you can’t find then, don’t fret. You can use any other variety. Just make sure it’s super ripe and sweet.
Graham Crackers
Opt for either honey or cinnamon graham crackers. I recommend choosing full-sheet crackers to have better control over layering.
This recipe also works with other crackers such as Nila wafers, Speculoos, or Ritz.
Heavy Cream & Condensed Milk
For best results, chill your bowl and beater for 15-20 minutes before whipping. Use VERY cold heavy cream (with a fat content of at least 35%). Sweetened condensed milk flavors the cream but also adds body and texture.
Icebox Cake Assembly
- Top graham crackers with a layer of whipped cream sweetened with condensed milk.
- Evenly distribute diced mango over the whipped cream.
- Repeat until you have three layers of cracker/cream/mango.
Then you have a really big decision to make. You can either put the mango royale in the fridge OR you can pop it in the freezer.
Chill the dessert in the fridge for at least 4 hours, but overnight is best.
During this time, the whipped cream will soften the graham cracker until it mimics the texture of a very thin layer of sponge cake.
The whipped cream will firm up a bit and turn into a rich, luscious frosting.
If you choose the latter option, you’ll end up with something like an ice cream cake.
The cream will still soften the graham cracker, but the cream will also freeze like a semi-freddo.
Either way, fridge or freezer, you will end up with a fantastic, decadent, fun, and easy summer dessert.
If you can’t make up your mind about how to chill this mango royale, you can follow my lead.
I chilled it in the fridge overnight. Ate half of the cake.
Then, I froze the remaining half and took it to my parents’ house.
More Mango Desserts
- Coconut Mango Popsicles are sweet, satisfying, and super easy to make!
- Mango Coconut Sheet Cake is made with a vanilla sponge cake soaked with coconut milk and topped with fresh mango chunks.
- Mango Jackfruit Popsicles dipped in white chocolate and toasted with shredded coconut.
Mango Royale (Filipino Icebox Cake)
Ingredients
- 15 full-sheet graham crackers
- 3 cups super ripe champagne mangos, peeled and diced*
- 1 ¾ cup heavy cream, chilled
- ¾ cup sweetened condensed milk
Instructions
- Line a 9-inch square baking pan (with a removable bottom is best) with parchment paper along the bottom and sides to allow for easy cake removal. Line the baking pan with a layer of graham crackers. Cut crackers as necessary to fit pan.
- In chilled bowl, use a handheld mixer to whip heavy cream to soft peaks. Continue to whip while slowing adding sweetened condensed milk. Whip to firm peaks.
- Add about 1 cup of sweetened whipped cream over graham crackers. Distribute about 1 cup of diced mango over whipped cream. Place a layer of graham crackers over mangoes. Repeat twice by adding another layer of whipped cream followed by mangos.
- Cover pan with plastic wrap and let chill in the fridge for at least 4 hours, overnight is best. Alternatively, you can freeze the dessert for more of an ice cream cake kind of texture. Once chilled, lift mango royale out of the pan using the parchment paper overhang. Slice and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
2 questions: Would substituting fat free sweetened condensed milk significantly change the taste and stiff whipped-peak formation? And would chilling the condensed milk be of benefit? Thanks:)
Can you substitute cool whip for the whipped cream?
I have never used cool whip for this recipe. Cool whip is significantly sweeter, plus it takes on a different texture than whipped cream when frozen.