Crush the graham crackers using a blunt object, blender, or food processor. Add them to a mixing bowl. Put the butter and the sugar in and mix until everything is well combined. It should resemble a wet, sandy mixture.

Add the mixture to the base of a spring form pan or the container of your choice. If you don’t use a spring form pan, you won’t be able to remove the cake. Spread the graham filling out to about to about 1/2 an inch thick. Using a spoon or spatula, press it down until it’s smooth and flat.

Remove the flesh of 3 mangoes from the skins. Place them in a blender. Pulse for a few seconds. Add the gelatine powder. Then, blend them on high speed for about a minute.

Using an electric mixer or whisk, beat the whipping cream for 2 to 2 1/2 minutes.

Add the condensed milk into the whipped cream. Using a spatula, fold everything together so it’s well combined and smooth.

Add the mixture over the Graham Cracker mixture so it comes about 3/4 way to the top. Smooth it out using a tablespoon or spatula.

Spoon the mango puree over the top and smooth it out.

Place the mango float in the fridge for 4 hours – overnight in the chiller is preferred.