'- 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)If Using Mango Puree- 2 Manila mangoes, peeled and finely chopped- 1/2 cup sugar

- 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.If Using Mango Puree- In a saucepan over medium heat, combine mangoes and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved and the mixture is very thick. - Transfer to a bowl and allow to cool completely. - Gently fold mango puree into the whipped cream, making sure not to deflate.