A rich and decadent dessert made with Mangoes and Chocolate!
Heat the cream in the microwave until steaming, about 35 seconds. Pour over the chocolate chips and let sit for 1 minute. Whisk together until smooth and set aside.
Bloom the gelatine in cold water for 2 minutes.
Combine the whipping cream, powdered sugar, vanilla extract, and salt in a cold bowl. And using a hand mixer whip it until stiff peaks.
Slowly fold the chocolate ganache into the whipping cream.
Get the bloomed gelatine and microwave it for 5 to 10 seconds until it dissolves. Mix and let it cool then pour into the whipping cream. Mix until well combined. Set aside
Spread a thin, even layer of the whipped cream mixture across the bottom of a 9×13 pan. Add an even layer of graham crackers.
Repeat the layers 2 more times: graham crackers and whipped cream.
Once all the layers have been added top slice mangoes and cashews on top. Cover it with clingwrap and chill it overnight