Mini Mangonada Floats

Mango float, or mango royale, is a beloved Filipino icebox cake that consists of layers of graham crackers, sweetened whipped cream and fresh mango. For a twist, Abi Balingit wanted to combine the spicy and tangy flavors of one of her favorite summertime desserts, Mexican mangonadas, with this Filipino classic. It's ideal to use Philippine or Carabao mangoes, but if you can't find them in season at your local grocery store, red and Tommy Atkins mangoes will work. This no-bake recipe is perfect for serving in individual portions at a party. Feel free to make it the night before, so the mini trifles are ready to go for your festivities.

Mini Mangonada Floats
Photo: Photo by Antonis Achilleos / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Active Time:
40 mins
Total Time:
1 hrs 10 mins


  • 9 graham cracker sheets

  • 1 cup heavy whipping cream, chilled

  • ¼ cup sweetened condensed milk (from 1 [14-ounce] can)

  • 2 (14 ounces total) Carabao mangoes or 1 (14-ounce) Tommy Atkins mango

  • 1 cup warm water

  • cup honey

  • 2 tablespoons chamoy (such as Tajín)

  • Chili-lime seasoning (such as Tajín)

  • Dried mango slices (optional)


  1. Process graham crackers in a food processor until fine crumbs form, about 30 seconds. Set aside.

  2. Beat whipping cream in a large bowl with a hand mixer on medium-high speed until soft peaks form, about 2 minutes. Add condensed milk; beat until stiff peaks form and mixture is fully combined, 1 to 2 minutes. Place bowl of whipped cream in refrigerator until ready to use.

  3. Peel and cut mangoes into 1/4-inch cubes, and place in a medium bowl. (You should have about 1 1/2 cups of mango cubes for the floats.)

  4. Whisk together warm water and honey in a small bowl until honey is dissolved. Pour over mango cubes in a medium bowl, and let stand for 30 seconds. Pour through a fine mesh strainer; set mango cubes aside. (This step helps slow the process of the fruit turning brown.)

  5. Place 1/2 tablespoon graham crackers in bottom of each of 18 (3-ounce) mini shooter cups. Layer each with 2 teaspoons whipped cream and 2 teaspoons mango cubes. Top each with 1/2 teaspoon chamoy and a sprinkle of chili-lime seasoning. Chill until cold and whipped cream is firm, at least 30 minutes or up to 12 hours.

  6. For a garnish, you can use dried mango slices cut into flower shapes using 7- x 3- x 2-inch cookie cutters. Using kitchen scissors, cut a 1/4-inch slit between 2 petals to be able to attach each flower onto the rim of your shooters.

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