Mango Royale made with delicious layers of whipped cream, graham crackers, and sweet Manila mangoes. Sweet, silky, and with intense fruit flavor, this icebox is a favorite for all occasions.
I’ve been wanting for months to have my hands on mango royale, an icebox dessert made with graham crackers, sweetened cream, and fresh mango slices, but Philippine mangoes were not in season and I couldn’t find any even at Seafood City.
I tried to quiet the cravings with an espresso refrigerator cake yet even its deliciousness could not silence the voice in my head hollering mango royale! mango royale! Well, good things do come to those who wait as here it is, finally, my version of this popular Filipino icebox cake. Definitely worth the extra wait and weight. 🙂
If you’re looking for a no-fuss dessert, mango royale is it! This refrigerator cake is really more wait than work as it needs to be chilled overnight to fully set and then popped in the freezer for about an hour to firm up. You can also keep it in the freezer about 6 hours or overnight if you prefer more of an ice cream cake-like treat.
With soft clouds of sweetened cream and generous bits of summery fruit between softened layers of graham crackers, this mango royale is sure to impress.
The only tricky step here is whipping the cream. To ensure it doubles in volume, make sure the heavy cream and condensed milk are very cold. It would also help to chill your beaters and mixing bowl (steel works best!) for at least 15 to 20 minutes.
When I am not too pressed for time (or too lazy), I like to use mango puree instead of diced mangoes. I hope you try this method as well as it does amp up the flavor. I included both ways on the recipe card for your convenience. Enjoy!
Need more mango goodness in your life? Try these recipes:
Mango Royale made with delicious layers of whipped cream, graham crackers, and sweet Manila mangoes. Sweet, silky, and with intense fruit flavor, this icebox is a favorite for all occasions.
- 14 pieces graham crackers, (about 3 inches in length)
- 2 cups heavy cream, very cold
- 1 can (14 oz) condensed milk, chilled
- 6 Manila mangoes, peeled and cubed
- 2 Manila mangoes, peeled and finely chopped
- 1/2 cup sugar
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Line a 9 x 6 x 2 baking dish with parchment paper, leaving about a 1-inch overhang on all sides.
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In a bowl, combine heavy cream and condensed milk. Using a hand mixer at low speed, whip mixture until it reaches firm peaks.
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Gently fold in 1/2 of the diced mangoes, making sure not to deflate the whipped cream. If using mango puree, fold in mango puree into the cream mixture instead.
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Arrange one layer of graham crackers on bottom of prepared dish, breaking pieces as needed to fit sides. Spoon 1/3 of cream mixture on crackers and spread to cover.
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Arrange another layer of graham over the cream. Spoon and spread 1/3 of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread remaining 1/3 of the cream mixture on top of crackers.
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Arrange the remaining diced mangoes on top of the cream.
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Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour before serving.
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To serve, lift cake from pan using parchment paper overhang as support and transfer onto a serving platter. Cut into serving portions.
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In a saucepan over medium heat, combine mangoes and sugar. Bring to a boil, stirring occasionally, until sugar is melted and mixture is very thick. Allow to cool completely.
First published June 25, 2013
My children (8 and 3) made this for Daddy for Father’s Day; it was easy enough for them to complete all by themselves, and came out just like the picture! My husband loved it and has eaten most of it by himself. 🙂
Yay, I am glad the kids had fun making something special for their dad. 🙂
I made this recipe exactly as follows but mine the cream looks nothing like in the picture, it has a yellow tinge which I’m sure is from the condensed milk, I wonder if there is any difference in Australian cream to American styles of cream? (Unless it looks this way from photo editing)
Thanks 🙂
Hello Matthew
Mine was not pearly white but I don’t think it had a yellowish tint either. I used heavy cream for this but when I use the canned table cream (Nestle’s) from the Philippines, the resulting cream is a bit more off white.
I do minimal editing, mainly just to brighten the shot. I think the photo comes pretty close to how it was in “real life” 🙂
What an easy and delicious-looking warm weather dessert. I have a “thing” for graham cracker crusts, so this cake has me from the start. And with mangoes – yum!
Looking forward to trying out this recipe! Does it call for sweetened condensed milk or the non-sweet kind?
Hi Sarah
It’s sweetened condensed milk. I’ve never seen or tried non-sweetened condensed milk, you have me very curious 🙂
This is by far my favorite Filipino dessert! The recipe I have is a little different but I’ll have to try this one sometime to see which I like better. 🙂
Hello Suzanne
I would really love to know your version of this mango royale 🙂 Mangoes are one of my favorite fruits and I’d like try them different ways