This recipe is for a stunning “No-Bake Filipino Mango Cake”, also widely known as Mango Royale or Mango Float. It’s a delightful, easy-to-make dessert that requires no baking, making it perfect for hot weather or when you need a quick yet impressive treat. The image showcases the cake’s beautiful layers: creamy white filling alternating with golden slices of fresh mango, all nestled between layers of what appear to be graham crackers or similar crisp biscuits. The top is generously adorned with perfectly diced, bright yellow mango cubes, glistening with a light mango glaze, promising a burst of tropical sweetness in every bite. This dessert is celebrated for its harmonious blend of sweet mango, rich cream, and the satisfying crunch of the biscuits, creating a symphony of textures and flavors that is both refreshing and indulgent. It’s a popular Filipino dessert, often prepared for special occasions and family gatherings.
Ingredients:
- 2 large ripe mangoes (preferably Ataulfo/Honey mangoes or Philippine mangoes), peeled and diced into 1/2-inch cubes for topping, and thinly sliced for layering
- 2 packs (200g each) graham crackers or digestive biscuits (about 40-50 pieces)
- 1 can (250ml) all-purpose cream or heavy cream, chilled overnight
- 1 can (300ml) condensed milk, chilled overnight
- Optional: 1-2 tablespoons mango puree (from extra mango pulp) for glaze consistency, if desired
Equipment:
- 8×8 inch or 9×9 inch square dish or loaf pan
- Large mixing bowl
- Electric mixer (stand mixer with whisk attachment or handheld mixer)
- Rubber spatula
- Measuring cups and spoons
- Sharp knife and cutting board (for mangoes)
Instructions:
Part 1: Prepare the Cream Mixture
- Chill Ingredients: Ensure your all-purpose cream/heavy cream and condensed milk are thoroughly chilled, preferably overnight. This is crucial for the cream to whip up properly.
- Whip Cream: In a large, chilled mixing bowl, pour the cold all-purpose cream or heavy cream. Using an electric mixer with a whisk attachment, beat on high speed until the cream is thick and fluffy. If using all-purpose cream, it won’t get as stiff as heavy cream, but it should still be significantly thickened.
- Add Condensed Milk: Gradually add the cold condensed milk to the whipped cream, continuing to beat on medium speed until the mixture is well combined and has a smooth, creamy consistency. Taste and adjust sweetness if desired (though the condensed milk provides ample sweetness).
Part 2: Prepare the Mangoes
- Dice Mangoes: Peel and carefully dice one of the ripe mangoes into small, even 1/2-inch cubes. These will be used for the top layer of the cake. Set aside.
- Slice Mangoes: Peel the remaining mango (or mangoes, if needed) and thinly slice them, aiming for uniform pieces that will be layered within the cake. The thinner the slices, the more layers you can create and the more mango flavor per bite.
Part 3: Assemble the Mango Royale
- First Layer of Biscuits: Arrange a single layer of graham crackers or digestive biscuits at the bottom of your 8×8 or 9×9 inch square dish. You may need to break some biscuits to fit and cover the entire base evenly.
- First Layer of Cream: Spread an even layer of the prepared cream mixture over the biscuits. Use a rubber spatula to smooth it out.
- First Layer of Sliced Mangoes: Carefully arrange a layer of the thinly sliced mangoes over the cream. Try to cover as much of the cream surface as possible.
- Repeat Layers: Repeat the layering process: biscuits, then cream, then sliced mangoes. Continue until you have used most of your cream and mango slices. Aim for 3-4 layers, depending on the depth of your dish and the thickness of your layers. The image shows multiple thin layers.
- Top Layer of Cream: For the final layer before the mango topping, spread a generous and smooth layer of the cream mixture.
- Mango Topping: Arrange the diced mango cubes evenly over the top cream layer.
Part 4: Chill and Serve
- Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight. Chilling is essential for the biscuits to soften and absorb moisture from the cream, and for the entire dessert to set properly. This allows the flavors to meld and the cake to become firm enough to slice cleanly.
- Optional Mango Glaze (for extra shine): If you want the top mangoes to have that extra glossy look as seen in the image, you can make a simple glaze. Take 1-2 tablespoons of mango puree (blend a small amount of extra mango pulp if you have it) and gently warm it. You can brush or drizzle this over the diced mangoes just before serving.
- Serve: Once thoroughly chilled and set, remove the plastic wrap. Cut the Mango Royale into squares and serve immediately.
- Enjoy this refreshing and delightful No-Bake Filipino Mango Royale! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.