Mango Royale

Mango Royale or Mango Float is a popular Filipino no bake refrigerated cake made out of sweetened whipped cream and mangoes in a Malt cracker base. I am not 100% sure where did this dessert originated but with the American influence in the Philippines it looks like this is a variation of the icebox cake where whipped cream and chocolate wafers are stacked to each other to form one big piece of cake. Basically the idea is for the wafers sandwiched between cream layers to absorb enough moisture to ease the cutting process when served individually. To achieve that is that this dessert is left for 24 hours in the refrigerator to set before consumption.

There are lot of variations of this ice box cake in the States where you can see puddings are used in replacement to cream, graham crackers are used in replacement of wafers and sometimes chocolate, bananas or pineapples are used between the layers. In the Philippines our version is the use of our local mangoes and condensed milk. A very easy dessert to make the only hard part is to wait for it to set.

Mango Royale
Prep time
Total time
Serves: 1 round pan
  • 3 pcs Filipino mangoes, chilled and slice into cubed
  • 2 cups cream, chilled
  • 1 cup condensed milk, chilled
  • 1½ cup crushed Graham crackers
  • 5-6 pcs Graham crackers
  • 6 tbsp melted butter
  1. In a 9 in cake pan add the crushed graham crackers.
  2. Pour melted butter on top evenly then mix with the crushed graham crackers, mix well then flatten to form the base. Set aside and place in the freezer.
  3. Whip the cream and when stiff peaks form gradually add condensed milk, continue to mix in lowest hand mixer setting until combined.
  4. Remove the cake pan from the freezer then pour half of the cream mixture and place whole graham crackers to cover the top ready for the next layer.
  5. Pour the remaining half of the cream mixture then top it with cubed mangoes. Cover cake pan with cling wrap and set aside in the refrigerator for 24 hours.
  6. For even better result, place in freezer 2-3 hours before serving, it will be something like a cross between cake and ice cream cake.



32 Responses

  1. Karen says:

    I’ve never had this kind of cake before but it certainly looks great. Love the cake plate as well.

  2. Tessa says:

    Looks so beautiful!

  3. How lovely!! It’s so pretty with that floating layer of mango. I love that this one is frozen.. I can just imagine slicing into it!!

  4. Gracie says:

    Looks really good! I made a similar one not too long ago, but with peach slices since I couldn’t find the Filipino ripe mangoes anywhere.

  5. Looks easy enough for me not to screw up…(but knowing me, my first try is always a fail!). Hmmm…I’m liking the graham base. Can’t wait to try this delicious cake!

  6. I had mango Eton Mess for dessert last night and loved every bite – this cake reminds me of it and I am sure it would be delicious! love the cream and mango combo!

  7. Love 2 Type says:

    wow.. how do you make it stay in this shape without destroying it when you remove the molder???

  8. I’m liking this mango kick. Beautiful!

  9. Kristy says:

    Look at those mangos! This no bake cake is beautiful. I love the color. I like the idea of not having to bake too. 😉

  10. kitchenriffs says:

    This really does look a lot like an icebox cake. But much better, because mango makes everything better! Really a nice looking dish, and yummy recipe. Thanks so much.

  11. I wish I had this recipe when my stove top and oven were broken. It is just a gorgeous cake and so creamy and fruity. I think I would love to freeze this one for a couple of hours as this is a great make ahead dessert for company. Take Care, BAM

  12. Mmm this looks like the type of dessert I could handle making! I love mango.

  13. judy says:

    wow. where do you get those mangoes here in auckland? are those the canned ones? if yes, what brand do you use?

    • rsmacaalay says:

      I used the fresh ones, you can get them at Lims, Tofu Shop or Fresh and Save they’re quite pricey though Non Philippine mangoes are around $2 each and for Philippine ones it is around $5 each.

  14. foodjaunts says:

    Where has this been all my live? Why have I missed out on this and never had it before? I’ve seriously got to try this – it looks awesome! (Pinned)

  15. JustMeRache says:

    I need to make this, STAT!!! 🙂

  16. That is gorgeous! So delicious! I want it!

  17. Is our common all-purpose cream manageable after taking out from the mixer? Will it have almost the same consistency from that of a mousse?

    By the way, I sometimes use toasted mamons or broas as layers. I have gotten tired of having it all in grahams…

  18. kmvpala says:


    How did you take it off from the baking pan? Or were you using a springform pan?

  19. Hi. How much did it cost you to make that cake?

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