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Filipino Triple Mango Float (Mango Royale) Recipe

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Filipino Triple Mango Float, also known as Mango Royale, is a luscious no-bake dessert that layers creamy mango-flavored whipped cream, mango jam, fresh mango slices, and crunchy graham crackers. This chilled, pastel-yellow dessert combines the tropical sweetness of mangoes with a smooth, tangy cream cheese base to create a refreshing treat perfect for warm days or festive gatherings.

Ingredients

Mango Whipped Cream

  • 4 ounces block cream cheese (softened)
  • 2-4 tablespoons freeze dried mango powder (adjust to taste)
  • ¾ cup powdered sugar
  • 1 tablespoon vanilla extract
  • 2 cups heavy cream (chilled)
  • Yellow or orange food coloring (optional)

Layers

  • 15 graham cracker sheets (about 2 sleeves)
  • ⅓ cup mango jam
  • 4 mangoes (thinly sliced, keep some flat pieces aside for decorating)
  • 2 tablespoons freeze dried mango powder (for dusting the top)

Instructions

  1. Make the mango whipped cream: In a large mixing bowl, combine the softened cream cheese, freeze dried mango powder, and vanilla extract. Using a hand mixer on medium speed, whip the ingredients together for about 2-4 minutes until completely smooth.
  2. Mix in heavy cream gradually: Slowly add the chilled heavy cream while continuing to mix on medium speed. Whip the mixture until medium peaks form, where it mostly holds shape but the peaks bend slightly.
  3. Add powdered sugar gradually: Incorporate the powdered sugar in thirds, tasting as you go and adding more if desired for sweetness. If you want a deeper yellow color, add a drop of yellow or orange food coloring at this stage. Continue whipping until stiff peaks form—that is, the cream holds its shape firmly and whisk marks remain visible.
  4. Fix split whipped cream if necessary: If the whipped cream overwhips and becomes chunky or split, add a small splash of heavy cream and mix on low speed until smooth again.
  5. Layer graham crackers: In a 9×9 inch pan, place a single even layer of graham cracker sheets as the base.
  6. Layer mango whipped cream, mango jam, and mango slices: Spread one-third of the mango whipped cream evenly over the graham crackers. Then spread half of the mango jam on top of the cream. Follow this with a single layer of thinly sliced mangoes.
  7. Repeat layers and finish with graham crackers: Add another layer of graham crackers, then the remaining one-third of mango whipped cream, the rest of the mango jam, and more sliced mangoes. Top with a final layer of graham crackers and spread the remaining whipped cream over the top.
  8. Decorate and dust: Crush any leftover graham crackers and sprinkle them along with the 2 tablespoons of freeze dried mango powder across the top. Use mini cookie cutters to cut decorative shapes from reserved flat mango slices and place them on top.
  9. Chill before serving: Cover the assembled mango float and refrigerate for at least 4 hours to let it set and chill thoroughly. Serve cold and enjoy the creamy tropical delight.

Notes

  • The use of freeze dried mango powder intensifies the mango flavor in the whipped cream and on top of the dessert.
  • Adjust sweetness by tasting the whipped cream as you add powdered sugar.
  • If you prefer more vibrant color, yellow or orange food coloring can be used, though it’s optional.
  • Make sure to chill your bowl and heavy cream before whipping to ensure the best texture.
  • Use an offset spatula for smooth, even layers.
  • Overwhipped cream can be rescued by slowly adding a little more heavy cream and mixing on low.
  • For best results, refrigerate the dessert overnight to allow flavors to meld.

Find it online: https://marthatasty.com/filipino-triple-mango-float-mango-royale-recipe/