Mango Float

It’s a Filipino classic.

By
Elizabeth Ann Quirino
Elizabeth Ann Quirino
Elizabeth Ann Quirino
Elizabeth Ann Quirino, Filipino American cookbook author, is a multi-awarded winner of the Plaridel Writing Awards for best in journalism.
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Updated September 16, 2024
Elizabeth Ann Quirino
slice of mango float (mango royale) on a plate (close-up, cross-section cut facing forward)

Simply Recipes / Mihaela Kozaric Sebrek

When I was a child in the Philippines, my mother made mango float all of the time in the summer. She made the dessert from the mangoes that my father harvested from our farm.

Mango float is a no-bake, four-ingredient dessert made popular by The Philippines, whose national fruit is the mango. The chilled dessert consists of sweet, ripe mango stacked between layers of whipped cream and held together by crisp graham crackers. This results in a splendid cake-like dessert that’s ideal for summer.

Mom called it “refrigerator cake” or “icebox cake.” My task was to count the mangoes and the cookies that would go into the cake. The hardest part about making mango float is waiting for it to firm up in the refrigerator. 

Choosing the Right Mangoes

While most any ripe mangoes will work, the Ataulfo variety is best for this recipe. It is available in Asian markets or large supermarkets from May to July, sometimes year-round. Groceries also label this variety as champagne or honey mangoes.

slice of mango royale (mango float) on two plates, and in the background, a dish with more, all at a table setting with glasses and table napkins

Simply Recipes / Mihaela Kozaric Sebrek

Easy Substitutions

If fresh mangoes are not available, use thawed and drained frozen mangoes instead. Canned mangoes are a good substitute, but are in heavy syrup, so they will add extra sweetness.

Sometimes my mom would use broas (ladyfingers) or slices of butter pound cake instead of graham crackers to hold the cream and fruit together. You can, too. Biscoff cookies are also a nice choice.

No-Bake Desserts

Mango Float

Prep Time 30 mins
Cook Time 0 mins
Chill Time: 6 hrs
Total Time 6 hrs 30 mins
Servings 9 to 12 servings
Yield 1 (9x13-inch) dessert
Cook Mode (Keep screen awake)

Ingredients

  • 4 cups cold heavy cream

  • 3/4 cup granulated sugar

  • 6 to 7 large (6 to 10 ounces each) ripe Ataulfo mangoes

  • 27 honey-flavored graham crackers (from 3 sleeves)

Method

  1. Prepare the cream filling:

    Pour the heavy whipping cream into a large mixing bowl or the bowl of a stand mixer. Using a mixer, beat the cream at medium speed until soft peaks start to form, 3 to 4 minutes.

    Gradually add the sugar, while continuing to beat, until stiff peaks form, about 2 to 3 minutes more. Set aside in a cool place on the counter.

    whipped cream in a mixer bowl for mango royale (mango float) recipe

    Simply Recipes / Mihaela Kozaric Sebrek
  2. Prepare the mangoes:

    Using a sharp fruit knife, slice open the mangoes by cutting from the top and center alongside the pit on either side. Discard the pit. You should have 2 cheeks for each fruit.

    Cut across the flesh of the mango cheeks horizontally and vertically to form 1-inch square cubes. Invert the mango cheeks with your hands, pushing the flesh out, so the cubes stand out. Slice off the square pieces with a knife and catch them into a bowl.

    Simple Tip!

    It is best to prepare the mangoes last just before assembly. The fruit’s flesh tends to turn brown if left out too long. To help prevent browning, you can toss the cut fruit will a little lime juice.

    mango cubes (still attached to mango skin) for mango float recipe

    Simply Recipes / Mihaela Kozaric Sebrek
  3. Assemble the dessert:

    Arrange about 7 whole graham crackers in a single layer in the bottom of a 9x13-inch baking dish, side by side. If needed, break some of the graham crackers in half to fill the empty spaces on the sides.

    Using an offset spatula, spread about 1 1/2 cups of the whipped cream on top of the graham crackers. Spread about 1 cup cubed mangoes evenly over the top of the whipped cream.

    Repeat the layers three times, finishing with a sprinkling of mango.

    first layer of whipped cream and chopped mangoes added to baking dish for mango royale recipe

    Simply Recipes / Mihaela Kozaric Sebrek
    graham cracker layer added on top of the mango pieces in the dish for mango float recipe

    Simply Recipes / Mihaela Kozaric Sebrek
  4. Chill and serve:

    Cover the entire pan with plastic wrap then cover the pan with foil on top of the plastic wrap.

    Refrigerate to firm up, at least 6 hours or up to overnight.

    Keep the mango float refrigerated at all times until ready to slice and serve. Store any leftovers in the refrigerator immediately after serving. It will keep in the refrigerator for up to 4 days, tightly covered. Or store in the freezer for up to 3 weeks, thawing in the fridge before serving.

    Love the recipe? Leave us stars and a comment below!

    Mango float (mango royale) in a 9x13-inch pan at a table setting outside

    Simply Recipes / Mihaela Kozaric Sebrek
Nutrition Facts (per serving)
249 Calories
17g Fat
24g Carbs
2g Protein
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Nutrition Facts
Servings: 9 to 12
Amount per serving
Calories 249
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 48%
Cholesterol 45mg 15%
Sodium 82mg 4%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 2%
Total Sugars 18g
Protein 2g
Vitamin C 9mg 44%
Calcium 41mg 3%
Iron 0mg 3%
Potassium 90mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.