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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.

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🥭 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.

Ingredients

To make this mango float, you’ll need the following ingredients:

For the mango whipped cream:

Stabilized freeze dried mango whipped cream frosting labeled ingredients laid out on a wooden table.
  • Make sure to use chilled heavy cream (interchangeable with heavy whipping cream) so it whips up easily.
  • To stabilize our whipped cream, we will be using a few oz of a softened full-fat cream cheese block. The high fat content provides the structure and thickness the whipped cream needs when frosting or decorating desserts.
    • It is very important to use block cream cheese instead of whipped cream or cream cheese from a tub. They have added ingredients that will not work as well in this recipe.
  • Powdered sugar, freeze dried mango powder, and vanilla extract provides the sweetness and flavor we’re looking for.

For assembly:

Mango float ingredients laid out on a wooden table, with labels for each ingredient.
  • Graham crackers complement the mango flavor really well. And while the cake sets in the fridge, they soften and even become cake-like.
  • Using homemade mango whipped cream instead of plain whipped cream makes a huge difference. It only requires a few ingredients and takes less than 10 minutes. It’s definitely worth making—trust me!
  • I spread mango jam on top of the mango whipped cream, which adds the perfect amount of sweetness. Feel free to follow my recipe or use your favorite store-bought jam!
  • The last component of this triple mango royale is the fresh mangoes, which are layered throughout. The top of the cake is decorated with some more fresh mangoes (I used cute cookie cutters), along with crushed graham crackers and freeze dried mango powder.

Substitutions and Variations

  • Instead of regular graham crackers, you can use chocolate graham crackers, cinnamon graham crackers, Golden Oreos, Biscoff cookies, or Nilla wafers.
  • If you’re crunched for time, swap the mango whipped cream with store-bought plain whipped cream.

For the full list of ingredients and measurements, see the recipe card below.

How To Make Filipino Mango Float

Using an electric mixer in a glass mixing bowl with whipped mango cream cheese.

Step 1: Whip softened cream cheese, vanilla extract, and freeze-dried mango powder on medium speed until smooth, about 2-4 minutes. Gradually add heavy cream while mixing on medium speed until medium peaks form.

Stiff peak mango whipped cream frosting in a glass bowl.

Step 2: Mix in the 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/orange food coloring (note: I didn’t add any, so mine was a pale 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.

Whisked too much and now your mango whipped cream is chunky and split?

No worries! Add a splash or two of heavy cream. Mix on low speed until it smooths back out!

Using an offset spatula to spread mango whipped cream over a layer of graham crackers in a glass baking dish.

Step 3: In a 9×9-inch dish, add a layer of graham crackers. Spread a layer of a third of your mango whipped cream on top.

Using an offset spatula to spread homemade mango jam on top of mango whipped cream layer.

Step 4: Evenly spread half of your mango jam into the whipped cream.

Adding thin slices of mangoes on top of mango jam layer.

Step 5: Top with a layer of sliced mangoes.

Adding a layer of graham crackers on top of sliced mangoes.

Step 6: Add another layer of graham crackers, another third of your mango whipped cream, your remaining mango jam, and sliced mangoes. Then, top with a last layer of graham crackers and remaining whipped cream.

Dusting top of mango icebox cake with freeze dried mango powder.

Step 7: Sprinkle on crushed graham crackers and freeze dried mango powder. To decorate, add cut mangoes on top. I used some cute cookie cutters. Cover and refrigerate for at least 4 hours.

Filipino triple mango float in glass baking dish.

Step 8 : Serve chilled and enjoy this absolutely delicious, creamy mango icebox cake!

For full instructions, see the recipe card below.

Triple mango float slice on a white fluted plate.

Storage

I recommend eating your triple mango float cake within 1-2 days, but you can store it covered in the fridge for up to 4 days. The longer it is there, the softer the graham crackers will be come.

If you’d like to freeze it, I suggest letting it chill in the fridge first for the 4-hour mark to let the flavors develop. Then, wrap it and freeze for up to 3 months. Once you’re ready to eat it, let it thaw at room temperature for 10-15 minutes before serving.

🇵🇭 More Filipino Dessert Recipes

Creamy ube halaya in a large white bowl.

Ube halaya (ube jam)

Vibrant orange yellow mango jam in a glass serving cup on a wooden table, surrounded by a few mangoes.

Mango jam

Vibrant purple ube latte with ube cold foam in a glass mug.

Ube latte

Interested in more icebox cake recipes? Try my triple strawberry icebox cake!

🎥 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 mango float in glass baking dish with a large slice taken out of it.

Filipino Triple Mango Float (aka Mango Royale)

Bianca Fernandez
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! 🇵🇭
5 from 1 vote
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Filipino
Servings 12 servings

Equipment

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!

Notes

Storage: Keep wrapped in the fridge for up to 4 days. If you’d like to freeze it, let it chill in the fridge for 4 hours first to allow the flavors to develop. Then, wrap and freeze for up to 3 months. Let thaw at room temperature for 10-15 minutes before serving.
Serving: 1 servingCalories: 503kcalCarbohydrates: 51gProtein: 7gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 92mgSodium: 271mgPotassium: 301mgFiber: 3gSugar: 38gVitamin A: 2059IUVitamin C: 31mgCalcium: 142mgIron: 1mg

The nutritional information is an estimated value per serving.

Did you try this recipe?Let us know how it was!

One Comment

  1. 5 stars
    (I am the author of this recipe)

    So easy to make and one of my go-to desserts for Filipino parties, especially during peak mango season. Such a good way to use up those mangoes!

    Reply
5 from 1 vote

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