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Line the bottom and sides of a loaf pan with parchment paper.
Slice the mangoes to ¼ inch thick and set aside.
Chill the Califia Plant based Heavy whipping cream in the fridge before whipping. Whip the heavy cream over medium speed until thickened and creamy and just hold a very soft peak. DO NOT whip until stiff.
Gently fold in condensed milk and whip again for another 30 seconds. Add vanilla pudding mix and vanilla extract and whip until they are firm but be careful not to overwhip as the whipped cream can turn grainy and separate.
Dip the graham cracker very briefly in Califia Farms Organic Almond milk. Line the bottom of the pan with graham crackers sheets. Break the crackers into smaller pieces as needed to cover the base.
Spread ¼ of the whipped cream on top. Arrange mango slices on top. Spread with another ¼ of the whipped cream. Cover with another layer of graham crackers that have been dipped in milk.
Continue layering the cake in the same order and finish with the whipped cream on top. Add mango slices on top and cover with graham cracker crumbs.
Freeze the cake in the freezer for 4 hours. Or in the fridge overnight. When ready to serve, turn the pan upside down to release the cake. Slice and serve.