Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 2 cups heavy whipping cream
- 1/2 cup condensed milk
- 4 large ripe mangoes, peeled and sliced
- 1/4 cup granulated sugar
- 1/2 cup crushed toasted coconut
- Fresh mint leaves for garnish
Instructions
- Prepare the Crust
- In a medium bowl, mix the crushed graham crackers and melted butter until well combined.
- Press the graham cracker mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust. Set it aside.
- Whip the Cream
- In a large bowl, whip the heavy whipping cream with the granulated sugar using a hand mixer or stand mixer until stiff peaks form.
- Gently fold in the condensed milk until the mixture is smooth and well incorporated.
- Layer the Dessert
- Spread a generous layer of the whipped cream mixture over the graham cracker crust.
- Arrange a layer of mango slices on top of the whipped cream.
- Repeat the layers, alternating whipped cream and mango slices, ending with a final layer of whipped cream.
- Add the Final Touches
- Sprinkle the top layer with crushed toasted coconut for added texture and flavor.
- Chill to Set
- Cover the dessert with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling allows the layers to set and the flavors to meld together.
- Garnish and Serve
- Just before serving, garnish with fresh mint leaves for a pop of color and freshness.
Notes
- Choose Ripe Mangoes: Use the ripest mangoes you can find for maximum flavor and sweetness.
- Chill the Cream: Ensure the heavy cream is cold before whipping to achieve the best consistency.
- Customizing Sweetness: Adjust the amount of granulated sugar to your taste. If your mangoes are very sweet, you may need less sugar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes