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Mango Royale (Filipino Icebox Cake)

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.
Yield: 9-inch square cake
Author: Maryanne Cabrera


  • 15 full-sheet graham crackers
  • 3 cups super ripe champagne mangos, peeled and diced*
  • 1 3/4 cup heavy cream, chilled
  • 3/4 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.


*Champagne mango, also known as ataulfo variety, honey, yellow or baby mango. Sometimes it's also called Mexican or Manila/Philippine mango.
All images and text ©The Little Epicurean