Its a Filipino classic.

She made the dessert from the mangoes that my father harvested from our farm.

This results in a splendid cake-like dessert thats ideal for summer.

slice of mango float (mango royale) on a plate (close-up, cross-section cut facing forward)

Simply Recipes / Mihaela Kozaric Sebrek

Mom called it refrigerator cake or icebox cake.

My task was to count the mangoes and the cookies that would go into the cake.

The hardest part about making mango float is waiting for it to firm up in the refrigerator.

slice of mango royale (mango float) on two plates, and in the background, a dish with more, all at a table setting with glasses and table napkins

Simply Recipes / Mihaela Kozaric Sebrek

It is available in Asian markets or large supermarkets from May to July, sometimes year-round.

Groceries also label this variety as champagne or honey mangoes.

Easy Substitutions

If fresh mangoes are not available, use thawed and drained frozen mangoes instead.

whipped cream in a mixer bowl for mango royale (mango float) recipe

Simply Recipes / Mihaela Kozaric Sebrek

Canned mangoes are a good substitute, but are in heavy syrup, so they will add extra sweetness.

it’s possible for you to, too.

Biscoff cookies are also a nice choice.

mango cubes (still attached to mango skin) for mango float recipe

Simply Recipes / Mihaela Kozaric Sebrek

Set aside in a cool place on the counter.

You should have 2 cheeks for each fruit.

Cut across the flesh of the mango cheeks horizontally and vertically to form 1-inch square cubes.

first layer of whipped cream and chopped mangoes added to baking dish for mango royale recipe

Simply Recipes / Mihaela Kozaric Sebrek

Invert the mango cheeks with your hands, pushing the flesh out, so the cubes stand out.

Slice off the square pieces with a knife and catch them into a bowl.

Simple Tip!

graham cracker layer added on top of the mango pieces in the dish for mango float recipe

Simply Recipes / Mihaela Kozaric Sebrek

It is best to prepare the mangoes last just before assembly.

The fruits flesh tends to turn brown if left out too long.

If needed, break some of the graham crackers in half to fill the empty spaces on the sides.

Mango float (mango royale) in a 9x13-inch pan at a table setting outside

Simply Recipes / Mihaela Kozaric Sebrek

Spread about 1 cup cubed mangoes evenly over the top of the whipped cream.

Repeat the layers three times, finishing with a sprinkling of mango.

Cover the entire pan with plastic wrap then cover the pan with foil on top of the plastic wrap.

Refrigerate to firm up, at least 6 hours or up to overnight.

Keep the mango float refrigerated at all times until ready to slice and serve.

Store any leftovers in the refrigerator immediately after serving.

It will keep in the refrigerator for up to 4 days, tightly covered.

Or store in the freezer for up to 3 weeks, thawing in the fridge before serving.

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