This easy no-bake mango dessert layers whipped cream, ripe mangoes, and graham crackers for a soft, fruity treat that’s perfect for summer days.

2 ripe mangoes, peeled and thinly sliced

2 cups cold heavy cream

1 can (300ml) sweetened condensed milk

1 tsp vanilla extract

1 pack graham crackers (about 200g)

Optional for topping: extra mango cubes, mint leaves, crushed graham crackers

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In a chilled mixing bowl, whip the heavy cream until soft peaks form (about 3–4 minutes).

Add sweetened condensed milk and vanilla extract. Continue whipping until the mixture is smooth, fluffy, and holds its shape.

In a rectangular dish, arrange a single layer of graham crackers to cover the bottom.

Spread a generous layer of the cream mixture over the crackers.

Add a layer of thinly sliced mangoes.

Repeat the layers: graham → cream → mangoes, until ingredients are used up.

Finish with a final layer of cream and top with mango slices, crushed graham crackers, or mint leaves if desired.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight to let the layers soften and set.

Slice, serve chilled, and enjoy!

Use fully ripe mangoes for the best sweetness and texture.

For a juicier version, add mango purée between layers.

Add cream cheese for a richer, cheesecake-style twist.

Swap heavy cream for coconut cream for a tropical Filipino-style mango float.