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Scoop out the mango flesh and slice it thinly
In a bowl, whip the cream and condensed milk together until soft peaks form
Add the vanilla and salt, then whip again briefly
Start layering in a tray: a thin layer of cream, then biscuits, cream, mango, biscuits, cream, mango. Finish with a final layer of cream on top
Cover and refrigerate overnight to set
Before serving, crush some of the biscuits into crumbs and lightly toast the coconut
Sprinkle both over the top, scoop, and serve cold