Mango float could be the easiest, delicious no-bake dessert you could ever make. It only needs 4 ingredients too! It is a favorite Filipino 'icebox cake' that is a big hit during the holiday seasons or any other special occasion.
What is Mango Float?
Mango float is a popular dessert in the Philippines. It also goes by the names: Mango Royale or Crema de Mangga. A Filipino icebox cake made of graham crackers, all-purpose or whipped cream, sweetened condensed milk, and ripe mangoes.
It is made by creating layers of graham, cream, and mangoes using a big square or rectangle dish. Normally served chilled or even frozen. It is then cut into smaller squares before serving.
Notes on some of the ingredients:
Cream. This recipe uses all-purpose cream because this is what is commonly available locally and is much more affordable. But I have also made this several times using whipping cream or heavy cream successfully.
Mango. Most ripe mangoes can be used to make this dessert. The best variety though would be the Philippine mango or also known as carabao or Manila mango. It is known for its sweetness and delicious taste.
Graham. Mango float is normally made using whole graham crackers. You can also use ladyfingers or sponge cake.
Helpful tips in making Mango Royale/Float
- Normally, you only need to chill the all-purpose cream in the fridge for some hours or overnight. Chilling it will turn it into a thicker or solid form (similar to cream cheese )and add it to the recipe as is. If you are going to use heavy or whipping cream you also chill it first and then whip it at high speed until stiff peaks form. Remember to chill your bowls and whisks as well. You can also whip all-purpose cream for a lighter texture and it will also increase in volume.
- Remember that if you prefer to freeze your Mango Float, you have to refrigerate it first. This will give the graham crackers to absorb some of the moisture from the cream mixture so it can expand and soften. Freezing it for at least two hours will make it easier to cut and serve.
- You may line your container with a parchment paper so you can lift the whole cake once frozen. Just make sure to use a sturdy one so it will not break even when soaked.
Mango Float Easy Recipe
Ingredients
- 24 pieces Graham crackers (20-24 pieces)
- 500 ml all-purpose cream (2 packs)
- 300 ml sweetened condensed milk (1 can)
- 4 small-medium ripe mangoes
Instructions
- Chill the all-purpose cream the fridge overnight or in the freezer for 30 minutes.
- Peel the skin off the mangoes. Cut away the sides (flesh) from the pit. Lay the mango halves flat-side down on a cutting board. Cut the flesh lengthwise into thin slices. Set aside.
- Transfer chilled all-purpose cream in a large bowl. If you like it lighter and fluffier, whip it with a hand mixer until it doubles in volume.
- Gradually add the sweetened condensed milk to the all-purpose cream until well blended.
- Line the bottom of a rectangular or square (8x8 or 6x6) glass dish (or something similar) with a layer Graham crackers then pour and spread ¼ of the cream mixture on top of the crackers and then top with mango slices.
- Repeat this process until 4 layers are formed, ending with the cream and mango slices on top. You can arrange the mango slices for the top in an overlapping manner for design.
- Chill for at least 3-5 hours to set completely. You know it is ready when the Graham becomes soft and fluffy and no longer dry. You can also freeze it at this point before serving.
Notes
Nutrition
This recipe was originally published in January 2017. Updated in May 2020 to include new photos and a recipe video. Tips are also added.
Hi! I absolutely love this recipe, and I love all your recipes!! I’m Filipino but I live in Canada and you’re definitely my go-to whenever I miss home and am looking to make my comfort Filipino foods. Thank you so much for taking the time to make these recipes, oh and happy holidays:)
Glad you are enjoying our recipes, Geronne. Happy Holidays to you too and keep safe!
Hi, Ms.Bebs! Thank you so much for sharing your recipes. So far, I cooked Egg Pie, Beef Caldereta and Easy Baked Pasta. They all turned out really good. 🙂 Both my hubby and boy like them. 🙂
Btw, I have a question regarding Mango Float recipe. Can I use peach instead of mango? or other fruits? They don't often sell mangoes here where I live and if ever they do, they're not the same kind as what we have back home.
Thank you and more power to you.
Sure, you can, Rochele. I recommend peaches or mixed fruits.
hi sis, pano if i dont have a hand mixer ba yon? pde ba ung mano mano lang using whisk? bet ko gawen pra sa monthsary ng baby ko e <3
Hi Jasmin, the hand mixer is an optional tool to make the all-purpose cream fluffier and lighter.
hi sis, what if i dont have a hand mixer ba yon? pde ba ung mano mano lang using whisk? bet ko gawen pra sa monthsary ng baby ko e <3
Thanks for sharing this video.
I will make this today and hopefully my daughter will like it when she come home in December for xmas break.
I will cross my fingers, Gem.
I use 2 cartons of nesels cream 1 can of Condensed
I large Mango pureed in food processor
All is mixed with a hand mixer until thick and creamy
Thats my trick for a richer mix.
Thanks for sharing it, Sonny.
hi Bebs are you whipping the cream on this recipe as recommended or only optional. whipping it by hand mixer for how many minutes?
Hi Ace, if you are using whipping cream then it has to be whipped. In the Philippines, we have the all-purpose cream that can be chilled and ready to go..
Hi, bebs! Is it necessary to whip the all purpose cream with a hand mixer? I don't have one 🙁 also having a hard time layering 'coz nagdidikit dikit yung graham crackers. At first I thought it was because of the mixture, but I already added cream so the ratio is 1:2. And still, nagdidikit dikit pa rin yung biscuits while floating T.T help!
Hi Dimple, as I mentioned in the post, whipping is optional if you are using all-purpose cream for a fluffier and lighter texture. The cream should be chilled before using so it could set or else it will be too liquid which I think is the reason why you are having a difficult time layering them. The mixture is too liquid and will not hold the crackers in place.
Very good very simple very quick .
I try first in round bowl it doesn’t make good result. Rectangular of square container is necessary. Don’t add too much cream on the biscuit, just cover them with a layer is enough. Result is great and yummy. I use 1/2 can of the little one 180ml
Thanks for the comment John...
Hi Bebs! Same measurement ba (500 ml) if I’m using heavy whipping cream? Thanks!!
Yes, same.
Hi Bebs! I've been wanting to make Mango Float here in Germany but couldn't find Graham Crackers, Nestle or All-Purpose Cream just like the ones we use in the Philippines. It also goes to say that the Mangoes that are available here in Germany are not so good as the ones we have back home. Can you please tell me some alternatives for those ingredients?
Thank you very much!
Hi Hanna, you can use Butterkekse for Graham crackers. Schlagsahne, when whipped, should also work ( I actually like it better). As for the mangoes, look for the frozen ones in the groceries (Kaufland, Edeka), they are not like ours but better than the ones you buy fresh in Germany.
Hmm how much it cost for 1 whole tray? And how can I know the quantity of the ingredients to buy ?? 🙁 im sorry ita my first time making mango float 🙂 from php here 🙂
Hi!! Where can I buy graham crackers here in germany? I can‘t imagine using any substitute for grahams. I miss mango float so much. I‘m terribly craving them!! Btw, I live in Dersum, it‘s such a small town. But when I go to Berlin or any other bigger city, it’ll be my goal to get one.
Hi Nicolette, I was not able to find Graham crackers in Germany so I used to bring some packs whenever I go to the Philippines. But, you can try Butterkekse. It is the closest thing I can find as a substitute.
When you say 1 pack of graham crackers, do you mean 1 bag of three or 1 whole box (3 bags /box)? Would like to suggest for you to use weights for a clearer description, thus leaving no chance for the readers for any misinterpretation. Love your recipes! Thanks for sharing.
Hi Lazaro, sorry if you got confused. I used about 12 pieces of graham crackers for this one. I didn't put the exact amount because it might need more or less depending on the container you use.
Hi Bebs,
The mango desert looks great but what exactly is all purpose cream,dear?
Savi
Hi Savi, this is what we use in the Philippines. You can use whipping cream or even heavy cream...
Thanks for the recipes, i will try to make puto flan.
You are welcome Eirene!
Love this simple and yet delicious looking dessert.
Thanks for the comment Mayuri. Have a nice day!
Thank you so much...! So easy to make and so delicious with your recipe! Thumbs up...
Thanks Tina!
Philippine mangoes are indeed the best. It's nice you can bring some with you to Germany. It's not allowed to bring in fresh fruits into New Zealand and I haven't seen any PH mangoes here.
How bad that you cannot bring in mangoes or any fresh fruits in NZ. I feel for you and I wish some importers would think of importing them there and here too! PH Mangoes are the best!