• Peel the ripe mango and slice into half. Cut the mango lengthwise and set aside.
• Place 1 cup of whipping in the large bowl. Using a hand mixer or s stand mixer, mix  the cream until soft peaks - the idea is to double the size of the whip cream.
• When the whip cream has doubled, add in 1 cup of condense milk and mix until incorporated. You can add more condensed milk according to your liking. I sometimes just pour 1 can of the condense milk in the mixture and it is still really good.

ASSEMBLE THE MANGO FLOAT CAKE:

• Place 9 x 9.5 baking pan in a flat surface and line graham cracker at the bottom.
• Spread about 1 cup of the whipped cream and top[ it with the sliced  the mango. Continue layering with Graham Crackers, whipped cream, mango.
• On the top, you can either decorate the mango float with crushed graham crackers or left over mango.
• Cover mango float with cling wrap and refrigerate overnight.