Mango Royale made with delicious layers of sweetened cream, graham crackers, and Manila mangoes. Bursting with fresh mango flavor, this Filipino icebox cake is 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 extra wait and weight. 🙂
If you’re looking for a no-fuss dessert, this no-bake mango float 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!
Tips on How to Make Mango Royale
- 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.
- I use heavy cream in this recipe but you can also use Nestle’s all-purpose cream.
- To ensure maximum value, 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 before whipping.
- You can swap the graham crackers with broas (lady fingers) or digestive biscuits if you like.
- For variety, try strawberries, avocado, canned peaches or fruit cocktail in place of the mangoes.
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.
Need 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!
Mango Royale
Ingredients
- 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)
If Using Mango Puree
- 2 Manila mangoes, peeled and finely chopped
- 1/2 cup sugar
Instructions
- 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 1/3 of cream mixture on crackers and spread to cover.
- 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.
- Arrange the remaining diced mangoes on top of the cream.
- Cover tightly with plastic film and refrigerate overnight. Or freeze for about 4 to 5 hours until firm.
- To serve, lift cake from 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.
Nutrition
Chrysta Wong-Sierra says
June 20, 2017 at 6:34 amMy 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. 🙂
Lalaine says
June 21, 2017 at 10:36 pmYay, I am glad the kids had fun making something special for their dad. 🙂
Matthew says
August 8, 2016 at 3:13 amI 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 🙂
Lalaine says
August 9, 2016 at 8:08 amHello 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” 🙂
[email protected] says
April 15, 2016 at 7:29 amWhat 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!
Sarah says
October 17, 2015 at 7:12 amLooking forward to trying out this recipe! Does it call for sweetened condensed milk or the non-sweet kind?
Lalaine says
October 19, 2015 at 5:48 pmHi Sarah
It’s sweetened condensed milk. I’ve never seen or tried non-sweetened condensed milk, you have me very curious 🙂
Suzanne says
March 14, 2015 at 8:29 pmThis 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. 🙂
Lalaine says
March 15, 2015 at 4:16 pmHello 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