Triple Mango Float
This no-bake triple Filipino mango float is the ultimate summer dessert. It’s incredibly simple to make and is reminiscent of a super light, fluffy, and creamy mango ice cream cake, without the hassle. All you’ll need are graham crackers, homemade mango whipped cream, mango jam, and fresh mangoes! 🇵🇭
“The best mango float ” – My mom, the #1 mango lover I know
![Filipino mango float in glass baking dish with a large slice taken out of it.](https://bitesbybianca.com/wp-content/uploads/2024/07/filipino-mango-float-2.jpg)
🥭 What is Mango Float?
Filipino mango float (aka mango royale, crema de mangga, or mango graham float) is a delicious no-bake Filipino dessert. It’s made with stacked layers of graham crackers, whipped cream, and freshly cut mangoes, which is then chilled in the fridge until set.
While it chills, the flavors meld together and the graham crackers soften. This creates a super decadent, fluffy, and creamy mango whipped cream dessert. It’s best eaten cold or even frozen, making it one of my favorite summer treats! ❤️
If you live in the USA like I do, this style of chilled, layered ingredients may sound familiar to you. Mango floats are essentially an icebox cake, but with mangoes instead of other fruits. And as a Filipina American, mango floats are the OG icebox cake to me, since I grew up eating it as a kid.
And now, here is my version of a Filipino mango float! I like to call it a triple mango float, because in addition to just using fresh mangoes, I also used mango whipped cream and mango jam. I come from a family of huge mango lovers, and this recipe was all approved by them. My mom even said, it was “the best mango float 😋”, which is all you’ll need to know.
So if you’d like to learn how to make Filipino mango float, keep on reading!
❤️ Why You’ll Love This Recipe
- Mango floats are the perfect no-bake summer dessert. They’re reminiscent of ice cream cakes, but much easier and faster to make. Plus, it’s lighter and fluffier in texture. It’s a fantastic go-to recipe to bring for picnics, pool parties, and barbecues.
- It’s full of mango flavor! When I was developing this recipe, I wanted to create as much mango flavor as possible. So, I used mango whipped cream, mango jam, and fresh mangoes, resulting in the ultimate mango icebox cake!
- The texture is amazing. As the icebox cake sets in the fridge, the graham crackers start to soften. The finished icebox cake is SO creamy, delicate, and light. It’s like eating a mango graham cracker cloud.
- It’s a fantastic recipe for beginner bakers. The only step that may seem daunting is the mango whipped cream, but it’s very simple to make and only requires a few minutes! Otherwise, the rest of this recipe is just layering everything in a dish, then popping it in the fridge for a few hours before eating.
🎥 Quick Video Tutorial
I really hope you enjoy my ultimate mango float icebox cake recipe! If you make it, I’d love to see! You can tag me at #bitesbybianca / @bitesbybianca on Instagram.
📖 Recipe
Filipino Triple Mango Float (aka Mango Royale)
Equipment
- Kitchen scale/measuring cups
- Measuring spoons
- offset spatula
- mini cookie cutters for decorating
Ingredients
Mango Whipped Cream:
- 4 ounces (113.4 g) block cream cheese softened
- 2 ounces (56.7 g) freeze dried mango powder
- ¾ cup (90 g) powdered sugar
- 1 tablespoon (13 g) vanilla extract
- 2 cups (476 g) heavy cream chilled
- yellow or orange food coloring optional
Mango Float Assembly:
- 15 (210 g) graham cracker sheets about 2 sleeves
- (453.59 g) mango whipped cream
- ⅓ cup (113.33 g) mango jam
- 4 (453.59 g) mangoes thinly sliced, keep some flat pieces aside to use mini cookie cutters on for decorating
- 2 tablespoons (29.57 g) freeze dried mango powder for dusting the top
Instructions
Make the mango whipped cream:
- In a large mixing bowl, use a hand mixer to whip 4 ounces block cream cheese, 2 ounces freeze dried mango powder, and 1 tablespoon vanilla extract on medium speed until smooth, about 2-4 minutes.
- Gradually add 2 cups heavy cream while mixing on medium speed until medium peaks form. It should mostly hold its shape, with the peaks a bit bent.
- Mix in the ¾ cup powdered sugar, a third at a time. Taste and add more if needed. If you want a deeper color, add a small drop of yellow or orange food coloring. I opted not to use food coloring, so my whipped cream was a pastel yellow.
- Turn the mixer to medium high and keep beating until you reach stiff peaks. There should be visible track marks from the whisk and the cream should easily hold its shape.
- Over mixed and the whipped cream is split and chunky? No worries! Add in a splash of heavy cream at a time and mix on low until it smooths back out.
Assemble mango float:
- In a 9"x9"-inch pan, add a single layer of graham crackers.
- Using your offset spatula, evenly spread one-third of the mango whipped cream on top. Next, spread about half of the mango jam over the whipped cream. After, create a single layer of sliced mangoes on top of the jam.
- Repeat with another layer of graham crackers, a third of your mango whipped cream, your remaining mango jam, and sliced mangoes. Top with a layer of graham crackers. Lastly, spread on the remainder of your mango whipped cream.
- Crush any leftover graham crackers. Sprinkle crushed graham crackers and freeze dried mango powder on top.
- Use mini cookie cutters to cut out mango designs. Add on top of the mango float.
- Cover and refrigerate for a minimum of 4 hours before serving. Best served chilled!