Preparation
Peel the mangoes and cut the lobes off as close to the hole as possible. Thinly slice half of the mango lobes into ¹ ⁄ ₁₆- inch( 15 mm)-thick slices, keeping the slices complete and transferring to a charger or plate. Cover and chill until ready to assemble. Cut the remaining mango into ½- inch(1.24 cm) cells. Transfer to a coliseum, cover, and chill until ready to assemble.
Add 2 mugs of cream to a stupefied large coliseum and use an electric hand mixer to beat on medium–high speed until stiff peaks form, 3 – 5 twinkles. Add the remaining 2 mugs of cream and beat again until stiff peaks form, 3 – 5 twinkles more.
Add half of the condensed milk and beat until completely incorporated. Add the remaining condensed milk, vanilla, and swab and beat until completely incorporated and stiff peaks form, 4 – 7 twinkles. Give the admixture a final stir with a rubber spatula.
Line a stupefied 7 x 11( 17 x 27 cm)- inch glass dish with diploma paper, leaving protuberance on all sides.
Cover the bottom of the dish with a single subcaste of graham crackers, breaking to fill in any gaps as necessary. Spread 2 – 3 mugs( 480- 720 ml) of the whipped cream admixture unevenly over the graham crackers, all the way to the edges and corners of the dish. Top with ½ of the minced mango. reprise to make another subcaste. For the final subcaste, arrange the graham crackers over the minced mango and top with 2 – 3 mugs of whipped cream. Arrange the thinly sliced mango decoratively on top. Sprinkle crushed graham crackers around the edge of the pier.
Cover the mango pier in plastic serape and chill for 4 – 6 hours, until the cream sets and the graham crackers soften and absorb some humidity. Transfer the pier to the freezer for 8 hours, or overnight.
Remove the pier from the freezer and use the diploma paper to lift out of the dish. Let thaw for 5 – 10 twinkles before slicing. Serve with your favorite cate wine, blend, coffee, or tea. Enjoy!
Enjoy.