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1
Preheat oven to 350u00b0. Break up crackers and whirl half at a time in a food processor until finely ground. Spread evenly on a rimmed baking sheet. Bake, stirring every 4 to 5 minutes, until golden brown throughout, 8 to 10 minutes total. Pour into a bowl.
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2
Meanwhile, heat butter in a medium saucepan over medium-low heat until melted and deep golden, swirling pan often, 12 to 15 minutes. Drizzle crumbs with butter and toss to coat. Let cool.
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3
Spray a 9-in. round, 2 1/2- to 3-in.-deep springform pan with cooking-oil spray. Line pan bottom with a 9-in. circle of parchment paper. Line sides with 3-in.-wide strips of parchment; spray again.
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4
Pour cream into a large bowl. Beating with a mixer on medium speed, slowly drizzle in sweetened condensed milk, then beat to stiff peaks. (Beating on medium speed takes longer, but helps build a stable structure.) Set aside, chilled.
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5
Cut cheeks from mangoes parallel to center pits. Scoop out flesh from cheeks with a spoon and slice flesh from pits. Coarsely puree fruit in a clean food processor. Measure 2 cups (save extra for other uses). If you like, add lime juice so puree tastes sweet-tart.
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6
Evenly sprinkle bottom of lined pan with 1/2 cup graham-cracker crumbs and spread in an even layer using a small offset spatula. Dollop half of whipped cream on top. Carefully spread cream level without stirring up crumbs. Spoon 1 cup mango puree on top and spread level. Sprinkle 1 cup crumbs on top. Repeat cream and mango layers. Sprinkle top with remaining crumbs but don't smooth down.
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7
Wrap dessert with plastic wrap and freeze until firm but still sliceable, about 6 hours. Remove pan rim and parchment and cut into wedges.
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8
*Also called Champagne mangoes, aromatic, satiny Ataulfo mangoes have almost no fibers. Find at well-stocked grocery stores, Asian markets, and melissas.com; or use another variety.
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9
Make ahead: Up to 2 weeks, frozen; to serve, let stand at room temperature until just soft enough to slice, 45 minutes to 1 hour.
