With delicious layers of sweetened cream, graham crackers, and Manila mangoes, Mango Royale is the perfect Summer treat! This Filipino icebox cake is creamy and refreshing with loads of fresh fruit flavor. A favorite for all occasions.
I've wanted for months to make mango royale, but Philippine mangoes were not yet in season, and I couldn't find any, even at Asian supermarkets. I tried to satisfy the cravings with an espresso version, but although it was delicious in its own right, nothing can come close to the bright, summery flavors of our classic Filipino icebox cake in my book!
I guess good things do come to those who wait, for here it is, finally, my take on mango float! With soft clouds of sweetened cream and generous bits of sweet mangoes between softened layers of graham crackers, it's definitely worth the anticipation.
If you're looking for a no-fuss dessert, this no-bake mango graham cake needs to be on your list. It's so easy to put together; all you need are four ingredients and twenty minutes of prep. The hardest part of the recipe is waiting for the cake to set!
- Use heavy cream with at least 30% milk fat content for sturdy foam and better peaks. You can also substitute Nestle's all-purpose cream, but it doesn't whip to the same volume.
- You can swap the graham crackers with broas (lady fingers) or digestive biscuits if you like.
- Use Manila mangoes as they're sweet, aromatic, and less fibrous. If you can't find them in the U.S., the closest cultivar is the Ataulfo mangoes. For variety, try strawberries, avocados, canned peaches, or fruit cocktail.
- Use a square baking dish that is deep enough for the multiple layers plus at least 1 inch of headspace so the top cream layer doesn’t stick to the film when covered.
- Line the baking dish with parchment paper, leaving about an inch of overhang on each side to help lift the cake off the pan for serving.
- To ensure maximum volume, make sure the heavy cream and condensed milk are icy cold. It would also help to chill your beaters and mixing bowl for at least 15 to 20 minutes before whipping.
- Fold the fruit gently and in parts to keep the whipped cream from deflating.
- If using the alternative mango puree, chill the sweetened fruit until completely cold before folding it into the whipped cream.
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 up the flavor. I included both ways in the recipe card below for your convenience.
Before we proceed, may I suggest more mango goodness in your life? Try this Grilled Shrimp Mango Avocado Salad; it makes a delicious side dish or light meal. No need for an ice cream maker to enjoy this homemade No-churn Mango Ice Cream! Ice cold Mango Nectar is one of the best ways to refresh on hot summer days!
How to serve and store
- This no-bake mango float is delicious frozen. Remove from the freezer a few minutes before serving to soften slightly for slicing. Using the parchment paper overhang, lift the cake from the pan, place it on a serving platter, and cut it into squares.
- To store, cover the pan tightly with plastic film and freeze for up to one month.
- 2 cups heavy cream, very cold
- 1 can (14 oz) condensed milk, chilled
- 6 Manila mangoes, peeled and cubed
- 18 pieces graham crackers, (about 3 inches in length) and more for garnish
If Using Mango Puree
- 2 Manila mangoes, peeled and pureed
- ½ cup sugar
- Line 8 x 8 baking dish with parchment paper, leaving about a 1-inch overhang on all sides. Set aside.
- In a bowl, combine heavy cream and condensed milk. Using a hand mixer on low speed, whip mixture until it reaches firm peaks.
- Gently fold in half of the diced mangoes, making sure not to deflate the whipped cream.
- Arrange one layer of graham crackers on bottom of prepared dish. Spoon ⅓ of cream mixture on crackers and spread to cover.
- Arrange another layer of graham over the cream. Spoon and spread ⅓ of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread remaining ⅓ of the cream mixture on top of crackers.
- Arrange the remaining diced mangoes on top of the cream and garnish with crushed graham crackers.
- Cover tightly with plastic film and freeze for about 4 to 5 hours until firm.
- To serve, lift the cake from the pan using parchment paper overhang as support and transfer onto a serving platter. Cut into serving portions.
If Using Mango Puree
- In a saucepan over medium heat, combine mangoes and sugar.
- Bring to a boil, stirring occasionally, until sugar is dissolved and the mixture is very thick.
- Transfer to a bowl and allow to cool completely.
- Gently fold mango puree into the whipped cream, making sure not to deflate.
- Use the cream mixture in assembling the cake.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”