Mango Float (Crema de Mangga)

Cuisine: Filipino • Prep: 25 mins or overnight • Servings: 12 • 301 calories per serving


Mango float is a popular dessert in the Philippines. It also goes by the names: Mango Royale or Crema de Mangga. A Filipino icebox cake made of graham crackers, whipped cream, sweetened condensed milk, and ripe mangoes.


  • 5 ripe mangoes or more as needed
  • 2 cups whipping cream
  • 1/2 cup sweetened condensed milk
  • 1/2 tsp vanilla extract
  • 1/2 400 g box of Honey Maid wafers or graham crackers


  1. Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips, and set aside.
  2. Using an electric mixer, beat the whipping cream in a medium bowl until double in size. Add condensed milk and vanilla extract; mix until well combined.
  3. Put a layer of graham crackers at the bottom of an 8-inch square glass baking dish or any similar container, filling the gaps with trimmed crackers. Spread 1/3 of the cream mixture evenly on top of the crackers and then top with a layer of mango slices.
  4. Place another layer of graham crackers, cream mixture and slices of mango; repeat the process one more time, ending with slices of mango.
  5. Refrigerate the mango float overnight to set completely before serving.