Mango float or mango royale is a Filipino version of an icebox cake, a no-bake dessert made with layers of crushed graham crackers, stabilized whipped cream, and just the sweetest mangoes.
The best part about mango float is, you guessed it — mangoes! So when mangoes are in season, it's only proper to make this easy, delicious dessert. Have you ever tried Philippines mangoes? They are called Carabao or Manila mangoes. They are the best and the sweetest I've ever had, or probably there is. In the US, the Ataulfo variety, also labeled as Champagne or Honey, is the perfect type to use, delicious when ripe and not stringy at all. As long as you have sweet mangoes, you can make this easy yet impressive mango graham cake in no time. I promise you, no baking or cooking is involved.
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Why you’ll love this recipe
- A dessert that is super easy to make with no cooking or baking involved.
- It can easily feed a crowd and can be made ahead.
- The whipped cream layer isn't overly sweet and with sweet mangoes, you're off to a great start.
What you’ll need
Ingredient notes and substitutions
- Mangoes: Ataulfo variety, also labeled as Champagne or Honey, is the best option for this dessert. You will mostly see them in the spring and summer. When they're not available, you may use Haden or Kent varieties instead. Pick the ones that are soft and very ripe.
- Graham Crackers: Store-bought broas or ladyfingers are an excellent substitute. Just layer in place of the graham crackers and they beautifully soften into a cake-like texture. You can also use Nilla wafers, digestive cookies, or anything similar.
- Heavy Cream: You can also use whipping cream. Heavy cream has a slightly higher fat content of 36% which makes it whip better and hold its shape longer than whipping cream. That difference won’t be noticeable in this recipe, so go ahead and use whichever of the two is available. You can also use Nestlé table cream (or media crema) or all-purpose cream; they are shelf-stable, won't whip well but can be used as a substitute. Refrigerate before using.
- Cream cheese: I like using cream cheese for its slight tang to balance the sweetness and to "stabilize" the cream mixture, making it thick and creamy. Remember to leave it out at room temperature to soften for about an hour before making the stabilized whipped cream to avoid lumps in the mixture.
- Condensed milk: It's also called sweetened condensed milk — thick, concentrated milk sold in cans.
How to make this recipe
Prepare the graham layer: Melt the butter in the microwave for 30-60 seconds. (1)In a food processor, combine the graham crackers and brown sugar. (2)Process the crackers into fine crumbs.
(3)Add in the melted butter. (4)Pulse until combined. Alternatively, you can use a zip-top bag and a rolling pin to crush the crackers into fine crumbs. Place it in a bowl, add in the brown sugar and melted butter. Mix them together and set aside.
Prepare the mango layer: Stand the mango on either end on a cutting board. (5)Using a knife, slice half of the mango from the top, slightly off-center to avoid the pit. Repeat with the other side. (6)Scoop out the flesh with a large spoon.
(7)Purée the flesh of four mangoes in a food processor, smooth or chunky — it's your call. Alternatively, you can cut them into small pieces and mash them with a fork. Save the other two mangoes to use as a topping. (8)To do this, lay the scooped-out flesh on a cutting board, flat side down, and make thin slices. Set aside.
Prepare the stabilized whipped cream mixture: (9)Using a hand mixer or stand mixer with a whisk attachment, mix the softened cream cheese and condensed milk on medium speed until smooth and without lumps. (10)Scrape down the sides of the bowl.
(11)Take out your heavy cream from the fridge and add it in. (12)Continue mixing until thick and forms firm peaks. You can check by lifting the beaters or whisk to see if it's stiff and holds its shape. Overmixing will result in a lumpy, grainy consistency.
Assemble: Spread half of the graham mixture evenly on the bottom of your dish. (13)Use a ramekin or the bottom of a drinking glass to pack it down. Place half of the stabilized whipped on the graham cracker layer. (14)With an offset spatula or the back of a spoon, spread the mixture evenly.
(15)Distribute half of the mango puree on top. Repeat the same for all three layers. (16)Layer the slices of fresh mangoes on top.
Refrigerate: Cover and chill for a few hours, preferably overnight, before serving.
Frequently asked questions and tips
Stabilized whipped cream is a mixture of whipped cream with an ingredient like gelatin or cornstarch that prevents it from losing its shape or consistency, especially after sitting outside the fridge for a while. I used stabilized whipped cream to ensure that the layers don't collapse or weep (become watery) from using whipped cream alone. I picked cream cheese as the stabilizer for this mixture. Its slight tang balances the sweetness, and the rich texture gives it body.
I used a rectangular glass dish that is 9.2x7.4x2.7 inches and holds about 11 cups. You may use a 9-inch circular dish that's about 3-inch deep or a 9x9-inch square, about 3-inch deep. You can also use a larger one, like a 9x13-inch rectangular dish that holds about 12 cups; it just won't be as tall.
Absolutely! I know some who like it frozen — solid like an ice cream cake. If you prefer creamy, let it thaw in the fridge for a few hours or out at room temperature for about 30 minutes before serving. You can also freeze for longer shelf life; the same goes for leftovers.
No, they are different and cannot be used interchangeably. Condensed milk contains sugar, while evaporated milk does not. Condensed milk is much thicker and creamier than evaporated milk.
The key takeaway
Use only the sweetest mangoes for this recipe.
Watch how I make it here
More dessert recipes you may like
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📖 Recipe
Mango Float
Equipment
- Hand mixer or stand mixer with a whisk attachment
- 9x9-inch square or 9-inch round dish that holds about 11 cups (I used a 9.2 x 7.4 x 2.7 inches rectangular glass dish)
Ingredients
- ½ cup (114 grams) or 1 stick butter melted
- 2½ cups (340 grams) finely ground graham crackers about 20 full sheets
- ¼ cup (55 grams) brown sugar
- 2 cups (473 grams) heavy cream
- 8 ounces (226 grams) cream cheese softened to room temperature
- ½ cup (160 grams) condensed milk more to taste
- 6 Ataulfo/Champagne/Honey mangoes ripe
Instructions
Prepare the graham layer:
- Melt the butter in the microwave for 30-60 seconds.
- In a food processor, process the crackers into fine crumbs.
- Add in the brown sugar and melted butter. Process until combined. Alternatively, you can use a zip-top bag and a rolling pin to crush the crackers into fine crumbs. Place it in a bowl, add in the brown sugar and melted butter. Mix them together and set aside.
Prepare the mango layer:
- Peel and cut the mangoes. To do this, stand the mango on either end using one hand with a knife, slice half from the top, slightly off-center, all the way down while avoiding the pit in the center. Repeat with the other side.
- Scoop the flesh with a large spoon. Purée the flesh of four mangoes in a food processor, smooth or chunky — it's your call. Alternatively, cut them into small pieces and mash them with a fork.
- Save the other two mangoes to use as a topping. To do this, lay the scooped-out flesh on a cutting board and make thin slices. Set aside.
Prepare the stabilized whipped cream layer:
- Using a hand mixer or stand mixer with a whisk attachment, mix the softened cream cheese and condensed milk on medium speed until smooth and without lumps. Scrape down the sides of the bowl.
- Take out your heavy cream from the fridge and add it in.
- Continue mixing until thick and forming stiff peaks. You can check by lifting the beaters or whisk to see if it's firm and holds its shape. Overmixing will result in a lumpy, grainy consistency.
Assemble:
- Spread half of the graham mixture evenly on the bottom of your baking dish. Use a measuring cup or the bottom of a drinking glass to pack it down.
- Place half of the stabilized whipped on the graham cracker layer. With an offset spatula or the back of a spoon, spread the mixture evenly.
- Distribute half of the mango puree on top.
- Repeat the same for all three layers.
- Layer the mango slices on top.
Refrigerate or Freeze:
- Cover and refrigerate for a few hours, preferably overnight, before serving.
- As an option, you can freeze for a more solid texture.
Video
Notes
- Mangoes: Ataulfo variety, also labeled as Champagne or Honey, is the best option for this dessert. When they're not available, you may use Haden or Kent varieties instead. Pick the ones that are soft and very ripe.
- Graham Crackers: Store-bought broas or lady fingers are an excellent substitute. Just layer in place of the graham crackers and they beautifully soften into a cake-like texture. You can also use Nilla wafers, digestive cookies, or anything similar.
- Heavy Cream: You can also use whipping cream. Heavy cream has a slightly higher fat content of 36% which makes it whip better and hold its shape longer than whipping cream. That difference won’t be noticeable in this recipe, so go ahead and use whichever of the two is available. You can also use Nestlé table cream (or media crema) or all-purpose cream; they are shelf-stable, won't whip well but can be used as a substitute. Refrigerate before using.
- Cream cheese: I like using cream cheese for its slight tang to balance the sweetness and to "stabilize" the cream mixture, making it thick and creamy. Remember to leave it out at room temperature to soften for about an hour before making the stabilized whipped cream to avoid lumps in the mixture.
- Condensed milk: It's also called sweetened condensed milk — thick, concentrated milk sold in cans.
Jomelyn
This dessert looks appealing. I will try it very soon.
Nora
Hello Jomelyn! I hope you like it and please let me know what you think. =)
Dennis
Will try this with our local mangos from Cavite.
Apol
Really good!
John Paul L. Obniala
Yummyyy ❤️👌🏻
Rosemarie R Sabucor
Wow…yummy 😋😋😋😋😋
Raj Fernandez
My favorite. Looks so yummy!😍😍😍
Susan Oxinio
Yummy
Iris espinas
Looks delicious. I’ll surely try this. Thank you for sharing this recipe
Raj Fernandez
My favorite. So yummy!
venus
yummy!! ❤️
Amy
Yummy😋
Lorena Lorica
Nice recipe worth to try at home during this pandemic time.
Rose
Its my all time favorite Filipino Dessert. And it will always be. Thanks for sharing your recipes!
Maris
Nice
Bim
Can I skip the brown sugar and condensed milk?
Nora
Hello Bim! Brown sugar? Yes! I also cut it out when I can but for the condensed milk, you can use less but not omit entirely. You need some sweetness to flavor the whipped cream and to balance the tanginess from the cream cheese.
Chato
😋 yummy
Ana
This is so good! The kids loved eating it. Thanks so much for sharing