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. 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.
Mango Float Recipe dessert is the Filipino version of the popular icebox cake dessert. It is consists of layers of graham crackers or ladyfingers (broas), whipped cream, condensed milk, and ripe carabao mangoes.
Arrange the thinly sliced mango decoratively on top. Sprinkle crushed graham crackers around the edge of the float. Cover the mango float in plastic wrap and refrigerate for 4–6 hours, until the cream sets and the graham crackers soften and absorb some moisture. Transfer the float to the freezer for 8 hours, or overnight.
Scoop 1 cup of whipping cream and spread on top of the crushed graham. Next, arrange some of the mango strips on top of the cream. Cover the mangoes with the remaining 4 packets of whole graham making sure that there are no gaps.