A recipe for Filipino mango cake is a mango royale icebox cake that calls for graham crackers, mangoes, heavy cream and sweetened condensed milk. Another recipe calls for Nestle all-purpose cream and vanilla extract.
To make Filipino mango royale icebox cake, line a square baking pan with parchment paper. Whip 1 3/4 cup of chilled heavy cream into soft peaks, and stir in 3/4 cup of sweetened condensed milk, forming stiff peaks. Arrange graham crackers in the bottom of the pan, and layer 1/3 of the whipped cream mixture and 1 cup of mango pieces on top. Repeat the layers twice more, ending with mango pieces. Chill the dessert for at least four hours before serving it.
Make Filipino mango float cake by whipping 1 cup of chilled whipping cream until it doubles in size, and beating in 1 cup of chilled all-purpose cream, 1/2 cup of sweetened condensed milk, 1/2 teaspoon of vanilla extract and 1/4 teaspoon of salt. Peel and cut 3 large ripe mangoes into slices. Lay graham crackers in the bottom of a baking dish followed by 1/3 of the cream mixture and 1 of the sliced mangoes. Add another layer of graham crackers on top of the mangoes, and repeat the layers, ending with mango. Sprinkle crushed graham crackers on top, and chill the cake for eight hours before serving.