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Prepare the whipped cream. In a mixing bowl, add heavy cream, pinch of salt and vanilla extract and whip until peaks form. Use a hand mixer to make it easier.
Add condensed milk, and gently fold until well incorporated. Set aside in the fridge.
On a 8x8 glass baking pan, layer graham crackers first. You may have to cut small pieces of graham crackers to fit the empty side or corners.
Second, layer whipped cream and spread evenly, and third, layer chopped mangoes.
Repeat this process until 3 layers are formed, ending with whipped cream and chopped mangoes, leaving 1 inch of space on the sides for the crushed graham crackers on top.
Cover with a plastic wrap and let it set in the fridge for a soft pudding-like texture or freezer for a firmer and ice-cream like texture.
If you prefer frozen, let it sit on the counter for 20-30 minutes to thaw before slicing. Enjoy!