1-First, prepare all ingredients by peeling and dicing ripe mangoes, crushing graham crackers finely, and melting butter if needed.

2-Second, mix crushed graham crackers with melted butter to create a crumbly base.

3-Third, in a separate bowl, combine condensed milk and whipped cream until smooth.

4-Fourth, carefully fold diced mangoes into the cream mixture ensuring even distribution.

5-Fifth, on a large sheet of cling film, spread the graham cracker mix evenly to form the base layer.

6-Sixth, pour the mango cream mixture over the graham cracker base and spread it uniformly.

7-Seventh, starting from one edge, roll the mixture gently but firmly into a tight log shape using the cling film to help.

8-Eighth, refrigerate the roll for at least 4 hours or until set to ensure perfect texture. For dietary adaptations, use plant-based substitutes or gluten-free ingredients during the mixing steps to cater to specific needs.