Peel and slice ripe mangoes into thin pieces, approximately 1/4 inch thick, and set them aside.

In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add salt and sweetened condensed milk, and whip until stiff peaks form.

Crush the graham crackers in a zip-top bag using a rolling pin until you reach the desired texture.

Layer your Mexican Mango Float in an 8x8 inch glass dish, starting with crushed graham crackers, followed by the whipped cream mixture, and then the sliced mangoes.

Cover and chill in the refrigerator for at least 4 hours or overnight.