Start by washing and peeling the ripe mangoes. Once peeled, slice them into thin pieces or cubes, ensuring they are uniform for even layering.

In a chilled mixing bowl, begin whipping the heavy cream using an electric mixer on medium speed until soft peaks form, about 3-5 minutes.

Gradually add the salt and sweetened condensed milk while continuing to whip until stiff peaks form, about 2-3 more minutes.

Take your graham crackers and place them inside a zip-lock bag. Crush with a rolling pin or hands until desired texture.

Select an 8x8 inch glass dish. Start with a layer of crushed graham crackers at the bottom, followed by whipped cream, then sliced mangoes. Repeat layers until ingredients are used up.

Cover with plastic wrap and chill in the refrigerator overnight, or freeze for 4-6 hours for a firmer texture.