Ingredients:

  • 2 cups heavy whipping cream, chilled
  • 1/2 cup sweetened condensed milk
  • 1/4 cup plain Greek yogurt, chilled
  • 200g honey graham crackers
  • 600g ripe mangoes, sliced into thin planks

Instructions:

  1. Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour in the heavy whipping cream and beat on medium-high speed until soft peaks form.
  2. Gradually fold in the sweetened condensed milk and Greek yogurt. Continue beating until the mixture reaches stiff peaks.
  3. Line the bottom of a 9x9 inch glass baking dish with a single layer of graham crackers, snapping them to fit the corners snugly.
  4. Spread a generous layer of the cream mixture over the crackers using a spatula, smoothing it to the edges.
  5. Arrange a layer of sliced mangoes on top of the cream, ensuring they are slightly overlapping to create a solid fruit barrier.
  6. Repeat the layering process (crackers, cream, mangoes) until all ingredients are used, ending with a smooth layer of cream on top.
  7. Decorate the surface with the remaining mango slices in a decorative pattern.
  8. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours until the structure is firm.