For the chef Isa Fabro of IsaMADE in Los Angeles, the use of super-ripe Manila mangoes (native to the Philippines) is central to this no-bake dessert, as the fruit has a unique deep honey taste, a creamy texture with virtually no fibers, and a heavy aroma. If using Kent or Haden mangoes, remove any excess fiber and add lime; the extra acid complements their flavor, but will compete with the Manila mangoes. As long as the mangoes are super-ripe, even over-ripe, the dish will be fine. If not…

Mango Float also known as Mango Royale is the Filipino version of an icebox cake, a no-bake dessert made with layers of crushed graham crackers, whipped cream, and the sweetest mangoes. Quick and easy to make, you will love this classic Filipino dish. A refreshing dessert, perfect for an Easter dessert, parties, showers, or any special occasion. Wherever you choose to share it, this luscious dessert is sure to be a hit.

One of the simplest mango desserts you can make - yet one of the best. This Filipino classic frozen treat combines sweet, juicy Manila mangoes with fluffy whipped cream, sweetened condensed milk, and a nutty brown-butter graham cracker crust.

Mango royale is an easy 5-ingredient cold dessert that's a must try for mango lovers. Not too sweet, and incredibly delicious.

This frozen mango royale pie combines sweet mangos with fluffy whipped cream, sweetened condensed milk and a graham cracker crust

One of the simplest mango desserts you can make - yet one of the best. This Filipino classic frozen treat combines sweet, juicy Manila mangoes with fluffy whipped cream, sweetened condensed milk, and a nutty brown-butter graham cracker crust.

Mango Royale (Filipino Icebox Cake) Recipe

Mango Fool Recipe, Mango Cream, How To Make Mango Fool

We can now enjoy their fresh and creamy treats here in Marikina!

American ice box cake meets Filipino crema de fruta (a layered cake often made with canned fruit cocktail) in Isa Fabro's fresh, creamy dessert. "It's American and Filipino at the same time--like me!" says the chef at Unit 120 in Los Angeles. You'll need a 9-in. springform pan, and a small offset spatula is helpful for spreading. Mangoes may need a few days to ripen in a paper bag.