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.
You may also like Cathedral Window Gelatin, another classic Filipino dessert.
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
(1)Process the graham crackers and brown sugar (if using) into fine crumbs in a food processor. (2)Add melted butter and pulse until combined. Alternatively, you can crush the crackers in a zip-top bag with a rolling pin.
(3)Stand the mango on a cutting board and slice both sides slightly off-center, avoiding the pit. (4)Scoop out the flesh with a spoon.
(5)Purée four mangoes in a food processor or mash them with a fork. (6)Thinly slice the other two mangoes to use as the topping.
(7)Whisk cream cheese and condensed milk together until smooth.
(8)Add heavy cream and mix until thick and fluffy. Do not overmix.
(9)On the bottom of your dish, press half of the graham mixture using a ramekin or a glass. (10)Spread half of the stabilized whipped cream using a spatula or a spoon.
(11)Place half of the mango puree on top. Add the rest of the graham crackers, then the rest of the whipped cream mixture.
(12)Top it off with mango slices. Refrigerate for a few hours before serving.
Mango Float is best enjoyed within three 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.
Frequently asked questions
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-inch 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.
Watch how I make it here
Other 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 dish)
Ingredients
- ½ cup salted or unsalted butter melted
- 2½ cups graham cracker crumbs about 20 full sheets (see note)
- ¼ cup brown sugar optional
- 2 cups heavy cream (see note)
- 8 ounces cream cheese softened
- ½ cup condensed milk more to taste
- 6 ripe mangoes (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 four mangoes in a food processor or mash with a fork.
- Thinly slice the other two mangoes to use as the topping.
- Whisk cream cheese and condensed milk together until smooth.
- Add heavy cream and mix 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.
Video
Notes
- Mangoes: Use Manila or Ataulfo mangoes. If not available, use Haden or Kent varieties.
- Graham Crackers: Broas or ladyfingers are an excellent substitute. 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.
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