Directions

• In a small microwave-safe bowl, sprinkle 1 packet (2½ tsp) unflavored gelatin over 2 tablespoons cold water. Let sit for 5 minutes to bloom.
• Microwave bloomed gelatin for 8 seconds on medium power until fully dissolved. Let cool to room temperature, but don’t let it set. It should be pourable.
• Working in 2-cup batches, whip very cold heavy cream in chilled bowl with chilled balloon whisk until soft peaks form.
• Whip in 2 tablespoons of sweetened condensed milk and a generous pinch of salt.
• Slowly whisk in a quarter of the liquid gelatin. Continue to whip until medium-stiff peaks form.
• Pour 2 cups heavy cream into a shallow dish.
• Line the bottom of aluminum pan with parchment paper.
• Dip graham cracker sheets very briefly in cream. This helps soften crackers resulting in a soft cake-like texture.
• Arrange graham crackers sheets in a single layer on bottom of pan. Break crackers into smaller pieces as needed to cover entire bottom.
• Use spatula to spread whipped cream evenly over top of graham crackers.
• Gently arrange 1/2 lb of frozen mango slices over whipped cream.
• Make another batch of whipped cream.
• Repeat by adding another layer of graham crackers, whipped cream, and mangoes to the pan. Do this two more times for a total of four layers.
• Sprinkle crumbled graham crackers over the top.
• Loosely cover cake and chill in the refrigerator for at least 8 hours, or best overnight.
• Cut into rectangles for serving.