Ingredients

The following ingredients have 9 Servings
  • 2 cups heavy cream, very cold
  • 1 can (14 oz) condensed milk, chilled
  • 6 Manila mangoes, peeled and cubed
  • 18 pieces graham crackers, (about 3 inches in length)
  • 2 Manila mangoes, peeled and finely chopped
  • 1/2 cup sugar

Instruction

  • Line 8 x 8 baking dish with parchment paper, leaving about a 1-inch overhang on all sides. Set aside.
  • In a bowl, combine heavy cream and condensed milk. Using a hand mixer on low speed, whip mixture until it reaches firm peaks. 
  • Gently fold in half of the diced mangoes, making sure not to deflate the whipped cream. 
  • Arrange one layer of graham crackers on bottom of prepared dish. Spoon 1/3 of cream mixture on crackers and spread to cover.
  • Arrange another layer of graham over the cream. Spoon and spread 1/3 of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread remaining 1/3 of the cream mixture on top of crackers. 
  • Arrange the remaining diced mangoes on top of the cream.
  • Cover tightly with plastic film and refrigerate overnight. Or freeze for about 4 to 5 hours until firm.
  • To serve, lift cake from pan using parchment paper overhang as support and transfer onto a serving platter. Cut into serving portions.