In a 9 in cake pan add the crushed graham crackers.
Pour melted butter on top evenly then mix with the crushed graham crackers, mix well then flatten to form the base. Set aside and place in the freezer.
Whip the cream and when stiff peaks form gradually add condensed milk, continue to mix in lowest hand mixer setting until combined.
Remove the cake pan from the freezer then pour half of the cream mixture and place whole graham crackers to cover the top ready for the next layer.
Pour the remaining half of the cream mixture. Now take chilled mangoes and cut them in cubed shape. Then place and decorate the cubed mangoes on top of the mixture. Cover cake pan with cling wrap and set aside in the refrigerator for 24 hours. After 24 hours take the pan out of the