Filipino Triple Mango Float (aka Mango Royale)

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

5 from 1 vote

Filipino Triple Mango Float (aka Mango Royale)

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! 🇵🇭

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: Filipino

Servings: servings

Calories: 503kcal

Author: Bianca Fernandez

Equipment

Ingredients

Mango Whipped Cream:

4 ounces block cream cheese softened
2 ounces freeze dried mango powder
¾ cup powdered sugar
1 tablespoon vanilla extract
2 cups heavy cream chilled
yellow or orange food coloring optional

Mango Float Assembly:

15 graham cracker sheets about 2 sleeves
mango whipped cream
⅓ cup mango jam
4 mangoes thinly sliced, keep some flat pieces aside to use mini cookie cutters on for decorating
2 tablespoons freeze dried mango powder for dusting the top

US Customary - Metric

Get Recipe Ingredients

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!

Video

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.

Nutrition