Mango Royale Icebox Cake is variation on a popular Filipino dessert called Crema de Fruta.
This quick and easy dessert is simply made with graham crackers, whipped cream, and fresh mangoes.
This is one of my favorite no-bake desserts.
It only requires 4 ingredients. (YES, ONLY 4 INGREDIENTS!)
I present you with a slice of Mango Royale.
This is a variation on a popular Filipino dessert called Crema de Fruta.
Crema de Fruta
The most popular crema de fruta variation is the mango royale, also known as mango float.
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.
Only need four ingredients to make this fabulous summer dessert:
- graham crackers
- heavy cream
- sweetened condensed milk
- ripe mangoes
Champagne mangos are also known as Ataulfo, yellow or baby mango. Some markets also label them as Manila/Philippine or Mexican mangos.
They are an oblong-shaped golden yellow mango with very thin skin.
They taste a bit sweeter than most mangos and the fruit isn’t as fibrous.
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.
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.
Love all things mango? Try these sweet recipes:
- 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)
- 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
- 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.
Reader Questions and Reviews
Those mangos are STUNNING. Oh man, you’ve got me wanting icebox cake like woah!
Maryanne what an easy AND delish looking dessert! My son Sean got me hooked on mangoes so I will have to try this one!
Oh Man! This looks so good! Pinning it and on the lookout for mango…
Thanks Tammy! Can’t wait for you to try it! :)
OH MANGO MANGO! I am in love with mangoes, especially the Philippine ones. This icebox cake looks a lot like Macanese Sawdust Pudding, which also uses whipped cream and condensed milk. I can imagine the mangoes would totally make it better. Can’t wait to try!!! Sharing now.
I can never get enough mangoes! I just googled Macanese Sawdust Pudding and it looks yummy! Funny how a lot of desserts in Asia are pretty similar :)
Thank you so much for the recipe! My lola used to make it all the time for us growing up!
Can you give me some sample brand of heavy cream please….
I use Trader Joe’s heavy cream or Clover Organic Heavy Whipping Cream
OMG I cant wait to try this recipe! Mangoes are one my favorites!
Ooo, this is perfect for summer, and mango is so in season right now. By the way, I love mango, and I am sure mango is the de facto fruit for this, but can we use other fruit?
Sliced strawberries are a great substitute!
Hi Maryanne, thanks for the awesome recipe. I’m living in Manila and really enjoy this sweet dish. I’m thinking about adding coconut cream to the whipping cream also, do you think it will work?
And maybe I will try to put young coconut meat instead of mango? Haha I hope it will work well
You could add a small amount of solid (chilled) coconut cream to the whipping cream. I suggest simply adding coconut extract if you want coconut flavor.
Hi Maryanne, thanks for the awesome recipe. I’m living in Manila and really enjoy this sweet dish.
It’s funny cause I see the tray having lined 9 graham crackers per layer.
9 times 3 = 27 Graham crackers not 15 !
Probably you’ll need more filling too for 3 layers!
That’s just a little observation but I forgot in my comment to thank you for the recipe!
Fresh fruit tarts and no bake cakes are my favorites! I am lactose intolerant too but I can suffer a little or a lot for this beautiful cake :))))
How do I make this with coolwhip?
Looks so yummy and easy to prepare.
Can’t to wait to try preparing it.
Thank you! For the recipe and picture 😋😋
Too sweet!!! I found another recipe that uses 2 to 4 tbs of condensed milk instead of 3/4 cup. Will be trying that next time. Thank you anyway.
Have you ever made it mango royalebwithout the condensed milk? Some people with lactose sensitivity—such as my husband—can consume dairy products like heavy cream and butter, as they have minimal amounts of lactose. Condensed milk, meanwhile, is very high in lactose. Thanks!
No, I haven’t. Nestle makes a lactose-free condensed milk. Or, you can use coconut condensed milk.
whipping cream is not peaking when eagle brand is added
Make sure the heavy whipping cream is very cold before mixing. Cold cream will whip stronger and faster.
Hi Maryann, I want to make this with lactose free cream and condensed milk. What substitute can I use? Will a dairy free whipping cream and maple syrup be okay?
I loved this recipe so much that I brushed each layer of Graham crackers with melted butter and sprinkled cinnamon sugar on top. Continue the recipe. OMJC! Oh My Jesus Christ! I’ve died & gone to heaven! You have to try this variation. You will by pass Purgatory… Its the eternal truth.
Thank you for trying the recipe! I’m glad you enjoyed it! I need to try it with cinnamon sugar next time, thanks for the tip!
Hello fellow RN! Have you ever bypassed the butter & cinnamon sugar combo and just used cinnamon Graham crackers? Just curious.
The best .my family loves 💘 it
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.
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:)