Begin by whipping the cream with an electric mixer until it holds soft peaks. Divide the whipped cream evenly into two bowls
To one bowl, add 1 tbsp powdered sugar as well as the lime juice, lime zest, allspice, and vanilla extract. Whip briefly to incorporate the ingredients evenly.
To the other bowl, add the remaining powdered sugar as well as the mango puree and ground ginger. Again, whip to combine.
Make a thin layer of one of the whipped creams on the bottom of a 9x9” baking dish. Place a layer of graham crackers on top of the cream. On top of the graham crackers add a layer of the whipped cream which you did not use for the base. Then another layer of graham crackers.
Continue adding layers in this pattern until you reach the top of the baking dish, being sure to save enough whipped cream to add a thicker layer on top.
Once finished, cover and place in the refrigerator overnight. As it sits, the cream softens the graham crackers, giving the finished dessert a wonderful cake-like texture.
Serve the next day, straight out of the fridge.
