I’m going to show you how to make Mango Graham, it’s easy! I was inspired to make mango graham crackers after watching some cooking shows. I decided to add my own twist and share them with everyone on YouTube. Everyone loves my recipe including my friends, family, dog and cat. How about you?
Mango Royale made with delicious layers of sweetened cream, graham crackers, and Manila mangoes. Creamy and refreshing with loads of fresh fruit flavor, this Filipino icebox cake is a favorite for all occasions.
I’ve wanted for months to make mango royale, but Philippine mangoes were not yet in season, and I couldn’t find any even at Asian supermarkets. I tried to satisfy the cravings with an espresso version, but although it was delicious in its own right, nothing can come close to the bright, summery flavors of our classic Filipino icebox cake in my book!
I guess good things do come to those who wait for here it is, finally, my take on mango float! With soft clouds of sweetened cream and generous bits of sweet mangoes between softened layers of graham crackers, it’s definitely worth the anticipation.
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If you’re looking for a no-fuss dessert, this no-bake mango graham cake needs to be on your list. It’ s so easy to put together, all you need are four ingredients and twenty minutes of prep. The hardest part of the recipe is waiting for the cake to set!
- Use a square baking dish that is deep enough for the multiple layers plus at least 1 inch of headspace, so the top cream layer doesn’t stick to the film when covered.
- Line the baking dish with parchment paper, leaving about an inch of overhang on each side to help lift the cake off the pan for serving.
- I use heavy cream in this recipe, but you can also use Nestle’s all-purpose cream.
- To ensure maximum value, make sure the heavy cream and condensed milk are icy cold. It would also help to chill your beaters and mixing bowl for at least 15 to 20 minutes before whipping.
- You can swap the graham crackers with broas (lady fingers) or digestive biscuits if you like.
- For variety, try strawberries, avocado, canned peaches or fruit cocktail in place of the mangoes.
When I am not too pressed for time (or too lazy), I like to use mango puree instead of diced mangoes. I hope you try this method as well as it does up the flavor. I included both ways in the recipe card below for your convenience.
Need more mango goodness in your life? Try this Grilled Shrimp Mango Avocado Salad; it makes a delicious side dish or light meal. No need for an ice cream maker to enjoy this homemade No-churn Mango Ice Cream! Ice cold Mango Nectar is one of the best ways to refresh on hot summer days!
Mango Royale made with delicious layers of sweetened cream, graham crackers, and Manila mangoes. Bursting with fresh mango flavor, this Filipino icebox cake is a favorite for all occasions.
Prep Time: 20 mins
Total Time: 30 mins
- 2 cups heavy cream, very cold
- 1 can (14 oz) condensed milk, chilled
- 6 Manila mangoes, peeled and cubed
- 18 pieces graham crackers, (about 3 inches in length)
If Using Mango Puree
- 2 Manila mangoes, peeled and finely chopped
- 1/2 cup sugar
- Line 8 x 8 baking dish with parchment paper, leaving about a 1-inch overhang on all sides. Set aside.
- In a bowl, combine heavy cream and condensed milk. Using a hand mixer on low speed, whip mixture until it reaches firm peaks.
- Gently fold in half of the diced mangoes, making sure not to deflate the whipped cream.
- Arrange one layer of graham crackers on bottom of prepared dish. Spoon 1/3 of cream mixture on crackers and spread to cover.
- Arrange another layer of graham over the cream. Spoon and spread 1/3 of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread remaining 1/3 of the cream mixture on top of crackers.
- Arrange the remaining diced mangoes on top of the cream.
- Cover tightly with plastic film and refrigerate overnight. Or freeze for about 4 to 5 hours until firm.
- To serve, lift cake from pan using parchment paper overhang as support and transfer onto a serving platter. Cut into serving portions.
If Using Mango Puree
- In a saucepan over medium heat, combine mangoes and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved and the mixture is very thick.
- Transfer to a bowl and allow to cool completely.
- Gently fold mango puree into the whipped cream, making sure not to deflate.
Mango float or Mango Graham is an icebox cake that requires no baking, easy to make and tastes like ice cream. It has layers of juicy ripe mangoes, cream and crackers. Here’s the best recipe for this popular dessert from the Philippines.
Nutrition per Serving
Mango float is the perfect dessert for those who love ice-cream and cake. The Philippines is known to produce one of the tastiest mangoes as they are juicy and hearty. When combined with chilled cream and graham crackers, it becomes a simple icebox cake, one of the tastiest dessert you may have ever tasted. If you love tiramisu or cheesecakes, you will love mango float.
This Pinoy style Graham cake uses only four ingredients and the procedure cannot be simplier. It is so easy that even a child can make. As it is served chilled or frozen for an ice-cream consistency, many love making this cake for events and celebrations. Be it Christmas, birthdays or graduation parties, this no brainer mango float is the dessert to go.
Origins and history
It is without a doubt that mango float is from the Philippines. Ladyfinger cookies or broas are commonly used in making mango cake. In this recipe, instead of ladyfinger cookies, graham crackers are used. Graham crackers which are made of coarsely grounded wheat are already popular for its use in pies. They are used as the base layer or topping in many other recipes as well. The combination balances the flavours while adding delicious thin layers to the cake when used in making mango float.
Alternatives for Graham crackers
No graham crackers in hand? As mentioned, you can use ladyfinger cookies to prepare mango float instead. Biscoff, digestive biscuits or other plain butter cookies may also be used.
Mangoes or other fruits
Fresh ripe mangoes are the best! Fruits which are in season such as peaches, avocados or strawberries make delicious graham cake too. You may also use canned plums or even fruit cocktail as alternatives. Just make sure to drain the liquid or you might end up with a watery cake.
To whip the cream or not?
I always make mango float without a mixer. You do not need to whip the all purpose cream which is simply low fat cream (20%). If you cannot find it, replace with whipping cream or heavy cream at a ratio of 1:1. A vegan alternative is using coconut cream which must be chilled and its liquid removed. Whip the whipping cream, heavy cream and coconut cream for a fluffier or more airy cake.
3 common problems
Mango float is a super easy dessert recipe. Just be aware of the following problems and avoid them. They are simple mistakes which could spoil the final result.
- Too sweet: Mangoes are naturally sweet. Adding too much condensed milk may make the cake unbearably sweet. Add the condensed milk a little at a time and taste as you go along.
- Watery cake: This could be due to excess water from canned fruits. Avoid using frozen fruits as they have the tendency to be watery.
- Crackers sticking together: When the all-purpose cream is at room temperature, the texture is quite fluid. It is important to
chill it first and allow the cream to set before using.
Types of container to use
I used a 16cm x 11cm food container. If you are preparing single portions you can use cups, small tubs or jars. Crush the graham crackers if the whole cracker is too large to fit in. Otherwise, use a deeper food tray or container for a thicker cake. Pour a thin layer of cream and use more graham crackers. For plating, you can sprinkle more crushed graham and serve with fresh mango chunks.
How long can mango float be kept?
Mango graham cake must be left in cool temperature at all times. It lasts up to 3 days if kept in the refrigerator. Do store it in an air-tight container to preserve its flavours. If store in the freezer, the cake can be kept for up to a month. The cake will lose its flavour if kept longer.
Servings: 300 gmango(es)250 mlall-purpose cream150 mlcondensed milk (sweetened)8graham crackers Print PDFTips & Tricks
Steps to Prepare
Step 1 of 4
- 300 g mango(es)
Place cream in the refrigerator overnight or for at least 4 hours. Cut one big mango into cubes.
Step 2 of 4
- 250 ml all-purpose cream
- 150 ml condensed milk (sweetened)
In a bowl, combine chilled cream and sweetened condensed milk with a spatula. Mix well. Place the graham crackers to cover the bottom layer of the food container. Pour one cup of cream and condensed milk mixture over the crackers.
Step 3 of 4
- 5 graham crackers
Then, add half of the diced mangoes. Repeat the process for the second layer.
Step 4 of 4
- 3 graham crackers
Crush the graham crackers finely. Then, sprinkle it to cover the top most layer. Freeze for at least 2 hours or at best, 4 hours. Thaw on the countertop for 5-10 minutes before slicing and serving. Otherwise, refrigerate the cake for 4 to 6 hours before serving.
Creamy Sherep Mango Float Ref Cake
Layer, after layer, after another layer, this dessert just keeps on getting better! With the multiple layers of graham, mango, and cream, our Sherep Mango Float Ref Cake is just so irresistible.
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- 1 unflavored Gelatin
- 1/4 cups cold Water
- 6-9 pcs Graham Crackers
- 1-2 pcs ripe Mango, sliced
- 1 can Alaska Crema-Asada 370ml, chilled overnight
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- Pour contents of the gelatin in a heatproof bowl with 1/4 cup cold water. Let it bloom. After so, heat a pot with simmering water. Sit the heatproof bowl over the pot. Melt the gelatin until it becomes liquid. Set aside.
- In desired container, line the bottom with 2 pieces of the graham crackers and set aside.
- In a clean medium sized mixing bowl, pour chilled can of Alaska Crema-Asada. Whip for about 3 minutes using an electric mixer.
- Slowly pour in prepared gelatin into bowl. Stir well.
- Pour 1/3 of the mixture over the graham lined container. Place a layer of mango slices. Top with another layer of graham crackers and repeat to create layers ending with a layer of mango slices.
- Place in chiller and allow to set. Serve cold.