Mango-Peach Float Recipe

Mango Float, also known as Mango Royale or Crema de Mangga in the Philippines, is the easiest no-bake cake you’ll ever make. It is usually made during the Christmas season as a quick and easy addition to the holiday dinner. It is also a great recipe to make with kids because traditionally all it takes is layering cream, graham crackers, and ripe Carabao mangoes.
In our version, we’ll be using Cheska’s Premium Mango Ice Cream so you can have the same freshness and adding some peaches for extra flavor and freshness.
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine Filipino
Servings 15


  • Mixer with whisk attachment
  • 8x8 Glass Dish


  • ½ gallon Cheska’s Premium Mango Ice Cream
  • 1 (400g) can Peach Halves in Light Syrup
  • 1 cup Whipping Cream
  • cup White Cane Sugar
  • 1 box Graham Crackers


  • Drain the peach halves and cut them into ¼ inch thick slices. Set aside.
  • Chill the whipping cream for at least 30 minutes before mixing it together with the white cane sugar and keep mixing until it forms stiff peaks.
  • Make the first layer of your mango float with graham crackers then layer 8 scoops of Cheska’s Premium Mango Ice Cream after. Flatten the ice cream a bit to make it reach the sides and create an even layer before topping it off again with another layer of graham crackers. If the ice cream is starting to melt, you can place the dish inside the freezer before continuing to the next step.
  • Spread half the whipped cream next and top off with half of the sliced peaches. Repeat step 3.
  • On your final layer, sprinkle leftover graham dust and crumbles on top of the whipped cream before neatly decorating the rest of the peaches.
  • Freeze the cake for 3 hours to set before serving.
  • Slice your cake into squares and enjoy!


  • You can replace canned peaches with fresh one when they’re in season. 
  • If graham crackers are too hard to find, digestive crackers are a great substitute.

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