In a large mixing bowl, combine all-purpose cream, sweetened condensed milk, and evaporated milk. Whip on medium speed for 2-3 minutes until smooth and thick yet pourable.

Peel and slice the mangoes thinly, about 1/4 inch thick, and set aside for layering later.

In a baking pan, start with a layer of graham crackers. Spread a layer of cream mixture over the crackers, followed by mango slices. Repeat the layers and finish with a final layer of cream.

Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Garnish with fresh mango slices or crushed graham crackers before serving.