Step 1

To start, add the heavy whipping cream and mascarpone cheese to a bowl. Using a handmixer or stand mixer, whip on high speed for 5 minutes, or until soft peaks.

Step 2

Add in the 1 and 1/3 cup mango pulp and the sweetened condensed milk.

Step 3

Beat on high speed for another 8 minutes, or until everything is thickened. It won't be thick like normal whipped cream.

Step 4

Line the bottom of your 9x13 pan with 1 layer of graham crackers. Brush each cookie with mango pulp. Now add a generous layer of the cream, and spread it evenly.

Step 5

Repeat the graham cracker layers and the cream layers, and the final layer should be cream.

Step 6

Using whatever remaining mango pulp, draw straight lines spaced out about 1 inch from eachother. Use a toothpick and drag it down the center of 1 line. Then for the next line, drag the toothpick the opposite way of the first one.

Step 7

If you dragged from the top down, the second one should be dragged from the bottom to the top. Repeat until finished. Garnish with diced mangos. Let it refrigerate for a minimum of 3 hours to set.