Filipino Triple Mango Float (Mango Royale) Recipe
Filipino Triple Mango Float, also known as Mango Royale, is a no-bake, light, and creamy summer dessert featuring layers of graham crackers, homemade mango whipped cream, mango jam, and fresh ripe mangoes. This easy-to-make treat resembles a fluffy mango ice cream cake and captures the tropical flavors of the Philippines in every bite.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Filipino
Ingredients
Mango Whipped Cream:
- 4 ounces (113.4 g) block cream cheese, softened
- 2-4 tablespoons (12 g) freeze dried mango powder, adjust to taste
- 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 graham cracker sheets (210 g), about 2 sleeves
- 453.59 g mango whipped cream
- ⅓ cup (113.33 g) mango jam
- 4 mangoes (453.59 g), thinly sliced—reserve some flat pieces for decorating with mini cookie cutters
Instructions
- Prepare the Mango Whipped Cream: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and freeze dried mango powder, adjusting the amount of mango powder to your preferred sweetness and flavor intensity. Mix thoroughly until well combined. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Add a few drops of yellow or orange food coloring if desired to enhance the mango hue.
- Assemble the Mango Float: Using a 9×9-inch baking pan, spread a thin layer of mango whipped cream on the base. Arrange a layer of graham cracker sheets evenly over the cream. Spread a layer of mango jam on top of the crackers, then add a generous layer of mango whipped cream. Top with thinly sliced fresh mangoes, arranging them neatly. Repeat layering in the order of graham crackers, mango jam, whipped cream, and mango slices until all ingredients are used, finishing with a top layer of mango whipped cream and fresh mango slices.
- Decorate: Use mini cookie cutters to cut decorative shapes from the reserved flat mango pieces and place them gently on top of the mango float for garnish and visual appeal.
- Chill: Cover the baking pan with plastic wrap and refrigerate for at least 4 hours, or until the mango float is firm and set.
- Serve: Remove from fridge, slice into 12 servings, and serve chilled for a refreshing and indulgent dessert.
Notes
- Freeze dried mango powder can be adjusted or substituted with mango puree for different flavor intensities.
- Use ripe, sweet mangoes such as Ataulfo or Carabao mangoes for the best flavor.
- Chilling time is essential for the dessert to set properly and for the crackers to soften.
- Keep the dessert refrigerated until serving to maintain texture and freshness.
- The mango float is best consumed within 2 days for optimal flavor and texture.
