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.
Have you ever tried Carabao or Manila mangoes from the Philippines? They are the sweetest I've ever had! In the US, a similar variety is Ataulfo mangoes (also known as Honey or Champagne).
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Ingredients you'll need
Notes and substitutions
- Mangoes: Use Manila or Ataulfo mangoes. If not available, use Haden or Kent varieties.
- Graham crackers: Broas or ladyfingers are an excellent substitute; they will soften into a cake-like texture. Nilla wafers, digestive cookies, or anything similar can also be used.
- Heavy cream: You can also use shelf-stable Nestlé table cream or all-purpose cream. Refrigerate before whipping to get a thicker consistency.
- Cream cheese: It stabilizes the whipped cream mixture, making it thick and creamy. Soften to room temperature before mixing to prevent lumps.
How to make this recipe
Step 1: In a food processor, process about 20 full sheets of graham crackers and ¼ cup brown sugar (if using) into fine crumbs.
Step 2: Add ½ cup melted butter and pulse until combined. Alternatively, you can crush the crackers in a zip-top bag with a rolling pin.
Step 3: Stand the mango on a cutting board and slice both sides slightly off-center, avoiding the pit.
Step 4: Scoop out the flesh with a spoon.
Step 5: Purée 4 mangoes in a food processor or mash them with a fork.
Step 6: Thinly slice the other 2 mangoes to use as the topping.
Step 7: Using a stand or hand mixer, whisk 8 ounces of softened cream cheese and ½ cup of condensed milk until smooth.
Step 8: Add 2 cups of heavy cream and whisk until thick and fluffy. Do not overmix.
Step 9: On the bottom of your dish, press half of the graham mixture using a ramekin or a glass.
Step 10: Spread half of the stabilized whipped cream using a spatula or a spoon.
Step 11: Place half of the mango puree on top. Add the rest of the graham crackers, then the rest of the whipped cream mixture.
Step 12: Top it off with mango slices. Refrigerate for a few hours before serving.
Mango Float is best enjoyed within 3 days when the mangoes are fresh. You may freeze it for a more solid texture or to extend its shelf life. Let it thaw in the fridge for a few hours or at room temperature for about 30 minutes before serving.
Recipe FAQs
A stabilized whipped cream is a whipped cream that contains an ingredient like gelatin or cornstarch to prevent it from losing its shape or consistency after sitting outside the fridge for some time. For this recipe, the rich texture of cream cheese makes it a good stabilizer.
I used a rectangular glass dish that measures 9.2 x 7.4 x 2.7 inches and holds about 11 cups. You may use a 9-inch round or a 9x9-inch square, about 3 inches deep. A larger one, like a 9x13-inch rectangular dish, is okay; only that it won't be as tall.
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.
Explore other mango recipes
- Mango Shake: A refreshing beverage with ripe mangoes and milk, sometimes served with chewy tapioca pearls (boba).
- Mango Sago: A creamy dessert made with ripe mango puree, sago, and coconut milk.
- Mango Gelatin: A dessert made with mango gelatin or gulaman cubes and a creamy gelatin mixture set until firm.
- Mango Sorbetes: Filipino-style ice cream made with ripe mangoes and carabao or coconut milk.
- Mango Cheesecake Bars: Cheesecake with mangoes and a crumbly graham crust, cut into convenient bars.
- Halo-Halo: Shaved ice dessert with layers of sweetened beans and fruits like jackfruit and mangoes, sago, gulaman, ube halaya, and topped with leche flan, sorbetes, and pinipig.
Other chilled and creamy desserts you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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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 dish)
Ingredients
- 2½ cups graham cracker crumbs about 20 full sheets (see note)
- ¼ cup brown sugar optional
- ½ cup melted butter salted or unsalted
- 6 ripe mangoes (see note)
- 8 ounces cream cheese softened (see note)
- ½ cup condensed milk more to taste
- 2 cups heavy cream (see note)
Instructions
- Process the graham crackers and brown sugar (if using) into fine crumbs. You can use a food processor or a zip-top bag and a rolling pin.
- Add melted butter and mix until combined.
- Stand the mango on a cutting board and slice both sides slightly off-center, avoiding the pit. Scoop out the flesh with a spoon.
- Purée 4 mangoes in a food processor or mash with a fork.
- Thinly slice the other 2 mangoes to use as the topping.
- Using a stand or hand mixer, whisk cream cheese and condensed milk together until smooth.
- Add heavy cream and whisk until thick and fluffy. Do not overmix.
- Spread half of the stabilized whipped cream using a spatula or a spoon.
- Place half of the mango purée on top.
- Add the rest of the graham crackers, then the rest of the whipped cream mixture.
- Top it off with mango slices. Refrigerate for a few hours before serving.
Notes
- Mangoes: Use Manila or Ataulfo mangoes. If not available, use Haden or Kent varieties.
- Graham crackers: Broas or ladyfingers are an excellent substitute; they will soften into a cake-like texture. Nilla wafers, digestive cookies, or anything similar can also be used.
- Heavy cream: You can also use shelf-stable Nestlé table cream or all-purpose cream. Refrigerate before whipping to get a thicker consistency.
- Cream cheese: It stabilizes the whipped cream mixture, making it thick and creamy. Soften to room temperature before mixing to prevent lumps.
Wayne Chacon says
Hello Nora, this looks amazing, and all the flavors i love in a dessert. My question is, do you think this would work in a 9×13 pan for a larger crowd, and if so, would you have any suggestions? Ty! 😊
Nora Reyes says
Hello Wayne, Sorry for the late reply! Yes, you can definitely make the mango float in a 9×13 pan if you're expecting a larger crowd. The dish I used in my post measures 9.2 x 7.4 x 2.7 inches and holds about 11 cups. It's a bit taller, so the layers are more pronounced. Switching to a 9x13 pan, which holds between 14 to 15 cups, means your layers won’t be quite as tall. But no worries, you can easily add a bit more of the mangoes or even some extra crackers to fill out the layers a bit more. Thanks for reaching out, and I hope your mango float turns out deliciously! 😊
Wayne says
Hi Nora, I was just wondering, could I make this in a 9×13 pan for a larger crowd?
Would that work?
What would you recommend?
Ty! 😊
Nora Reyes says
Hello Wayne, Sorry for the late reply! Yes, you can definitely make the mango float in a 9×13 pan if you're expecting a larger crowd. The dish I used in my post measures 9.2 x 7.4 x 2.7 inches and holds about 11 cups. It's a bit taller, so the layers are more pronounced. Switching to a 9x13 pan, which holds between 14 to 15 cups, means your layers won’t be quite as tall. But no worries, you can easily add a bit more of the mangoes or even some extra crackers to fill out the layers a bit more. Thanks for reaching out, and I hope your mango float turns out deliciously! 😊
Jomelyn says
This dessert looks appealing. I will try it very soon.
Nora says
Hello Jomelyn! I hope you like it and please let me know what you think. =)
Dennis says
Will try this with our local mangos from Cavite.
Apol says
Really good!
John Paul L. Obniala says
Yummyyy ❤️👌🏻
Rosemarie R Sabucor says
Wow…yummy 😋😋😋😋😋
Raj Fernandez says
My favorite. Looks so yummy!😍😍😍
Susan Oxinio says
Yummy
Iris espinas says
Looks delicious. I’ll surely try this. Thank you for sharing this recipe
Raj Fernandez says
My favorite. So yummy!
venus says
yummy!! ❤️
Amy says
Yummy😋
Lorena Lorica says
Nice recipe worth to try at home during this pandemic time.
Rose says
Its my all time favorite Filipino Dessert. And it will always be. Thanks for sharing your recipes!
Maris says
Nice
Bim says
Can I skip the brown sugar and condensed milk?
Nora says
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 says
😋 yummy
Ana says
This is so good! The kids loved eating it. Thanks so much for sharing