This post may contain affiliate links. Please read our disclosure policy.
Learn how to easily make this delicious and easy mango float icebox cake. It is such a refreshing treat you can easily put together. A perfect summer dessert without having to bake or turn on the stove.
Mango is in season and the weather has warmed up quite a bit and mango icebox cake seems to be just what we need right now. It is incredibly easy to put together. You don’t need to turn on the oven in this hot weather PLUS… it’s cooling!
What is icebox cake anyway?
Icebox cake is such an old American classic. It was so popular back in the 20s and 30s when “icebox” was first introduced. I guess it’s equivalent to our modern-day refrigerator 🙂 Icebox cake is usually made with just a few ingredients such as whipped cream (sometimes Instant pudding), wafers/crackers/biscuits/ladyfingers of some sorts, fresh fruits and then the cake is set in the refrigerator before serving.
What is mango float icebox cake (Mango Royale)?
This is an adaptation of the classic icebox cake and it’s popular in the Philippines. It is also known as Mango Royale, Mango refrigerator cake, Mango Graham Float. A mango icebox cake is a delightful and refreshing dessert made with layers of graham crackers, whipped cream, and ripe mango slices. The term “icebox” refers to the traditional method of refrigerating the cake instead of baking it in an oven. This no-bake dessert is easy to assemble and perfect for hot summer days or any time you want a light and fruity treat.
What kind of mangoes to use?
The mangoes used in the Philippines are mostly honey/ataulfo,champagne mangoes. You can use whatever that’s available in your area. I managed to find some honey mangoes and they were on sale and I couldn’t be happier. They have better flavor compared to regular Kent or Tommy Atkins.
The recipe rundown
Taste: refreshing, not cloyingly sweet and rich
Texture: creamy
Level: easy
Pros: have I mentioned easy? no baking or cooking
This post was last published in 2021 and the recipe has been improved, updated, and the video has been added for reference on August 1, 2023.
Easy No-Bake Mango Float Icebox Cake
Ingredients
- 500 g fresh mangoes see notes
- 2 packs graham crackers or digestive biscuits of your choice, plus more for crumbs
- ½ cup milk for dipping the crackers
Stabilized whipped cream:
- 300 g heavy whipped cream
- 120 g condensed milk
- 2 tsp vanilla pudding mix to stabilize the whipped cream. See notes
- 1 tsp vanilla extract
Optional toppings:
- Mango slices
- Graham cracker crumbs
Instructions
- If you choose to chill the cake in the fridge, line the bottom and sides of the pan with parchment paper. I use two parchment papers to overlap. This makes it easier to remove from the pan and to cut the cake neatly
- If you choose to freeze the cake, it's okay if you don't line the pan with parchment paper because after freezing the cake, it's easy to make a clean cut because the cake is firm enough
- Make sure the mangoes are ripe. Peel the mango. Use a very sharp knife to slice each side just past the seed. You don't want to get too close to the seed as it gets very fibrous. Then cut into 1/4 inch thick slices. Set aside
Prepare the whipped cream:
- Please make sure the whipped cream has been chilled in the fridge before whipping. Whip the heavy cream over medium speed until thickened and creamy and just hold a very soft peak. DO NOT whip until stiff
- Gently fold in condensed milk and whip again for another 30 seconds. Add vanilla pudding mix and vanilla extract and whip until they are firm but be careful not to overwhip as the whipped cream can turn grainy and separate
Layer the cake:
- Dip the graham cracker very briefly in milk. This actually helps to soften the crackers a bit and it gives a nice soft cake-like texture later. Line the bottom of the pan with graham crackers sheets. Break the crackers into smaller pieces as needed to cover the base
- Spread 1/4 of the whipped cream on top. Use a spatula to smooth the surface. Arrange mango slices on top. spread with another 1/4 of the whipped cream. Cover with another layer of graham crackers that have been dipped in a milk
- Repeat this sequence two more times and finish with the whipped cream on top. You can add mango slices on top (I didn't in the video) and cover with graham cracker crumbs
You can chill in the fridge or freeze in the freezer
- Freeze the cake in the freezer for at least 2 hours. This gives you an ice-cream-like cake and it's easier to cut too because they are firm.
- If you choose to chill in the fridge, chill for at least 6 hours, or best overnight.
Serving:
- When ready to serve, simply cut them into the size you like
Storage:
- Loosely cover it and store in the fridge for up to 3 days. They are best consumed within this time period. Any longer and they may get "soggy". They can be kept in the freezer for up to one month. Simply thaw for few minutes before serving
RECOMMEDED TOOLS
Marv’s Recipe Notes
- You can use any sweet ripe mangoes available in your area. I used honey/ataulfo/champagne mangoes in the video.
- You can also use 2 teaspoons of cornstarch instead of vanilla pudding mix, but vanilla pudding mix yield a very sturdy and stable whipped cream and can last for days without turning watery
*Nutrition facts are just estimates and calculated using online tools*
How to easily make mango float icebox cake
1. If you choose to chill the cake in the fridge, line the bottom and sides of the pan with parchment paper. I use two parchment papers to overlap. This makes it easier to remove from the pan and to cut the cake neatly. If you choose to freeze the cake, it’s okay if you don’t line the pan with parchment paper because after freezing the cake, it’s easy to make a clean cut because the cake is firm enough
2. Peel the mango. Use a very sharp knife to slice each side just past the seed. You don’t want to get too close to the seed as it gets very fibrous. Then cut into 1/4 inch thick slices. Set aside
3. Please make sure the whipped cream has been chilled in the fridge before whipping. Whip the heavy cream over medium speed until thickened and creamy and just hold a very soft peak. DO NOT whip until stiff
4. Gently fold in condensed milk and whip again for another 30 seconds. Add vanilla pudding mix (or cornstarch) and vanilla extract
5. Whip until they are firm but be careful not to overwhip as the whipped cream can turn grainy and separate
6. Dip the graham cracker very briefly in milk. This actually helps to soften the crackers a bit and it gives a nice soft cake-like texture later.
7. Line the bottom of the pan with graham crackers sheets. Break the crackers into smaller pieces as needed to cover the base
8. Spread 1/4 of the whipped cream on top. Use a spatula to smooth the surface. Arrange mango slices on top. spread with another 1/4 of the whipped cream. Cover with another layer of graham crackers that have been dipped in a milk
9. Repeat this sequence two more times 
10. Finish with the whipped cream on top. You can add mango slices on top (I didn’t in the video) and cover with graham cracker crumbs
11. Freeze the cake in the freezer for at least 2 hours. This gives you an ice-cream-like cake and it’s easier to cut too because they are firm. If you choose to chill in the fridge, chill for at least 6 hours, or best overnight.
Variations
Fruits: You can swap out the mango and use other fresh fruit such as berries, bananas, kiwi, etc.
Vegan version: You can use store-bought vegan whipped cream
Sweetener: Instead of condensed milk, you can whip the heavy cream with icing sugar
Did you make this mango float icebox cake recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
