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Peel mangoes, remove the seeds, and cut the flesh into thin slices.
In a large mixing bowl, combine heavy cream, sweetened condensed milk, vanilla extract, and salt. Beat with a hand mixer for 4-6 minutes until stiff peaks form. The peaks should be able to stand on their own. If it's still runny, then whip it for a couple of minutes longer.
In a 7 by 11-inch baking dish, add a layer of graham crackers, spread 2 cups of the cream mixture, and add ⅓ of the sliced mangoes. Repeat these layers twice to make 9 layers, ending with mango on top.
Cover with a lid or plastic wrap and refrigerate for 4-6 hours. Don't try to skip this step. We need the graham crackers to soften during this time.
After 4-6 hours, transfer to the freezer for at least 3 hours before eating.
At this point, the mango float is ready to serve. You can cut it into slices now or slice it at the time of serving. You will want to defrost it for about 10 minutes each time otherwise it will be too frozen to cut into.