Begin by peeling and chopping the ripe yellow mangoes into small cubes. Reserve a few thin slices for decoration on top.

In a large mixing bowl, take the chilled heavy cream and whip it using an electric mixer on medium speed until thick.

Once your cream reaches soft peaks, gently fold in the sweetened condensed milk until creamy and homogeneous.

Grab a 9x9 inch baking pan and commence layering with a base layer of Biscoff cookies, followed by whipped cream mixture and chopped mangoes. Repeat for a second layer.

For the final layer, add more Biscoff cookies and the remaining whipped cream mixture, then top with reserved mango slices.

Cover tightly with cling wrap and refrigerate for at least 6 hours or overnight.