Process graham crackers in a food processor until fine crumbs form, about 30 seconds. Set aside.

Beat whipping cream in a large bowl with a hand mixer on medium-high speed until soft peaks form, about 2 minutes. Add condensed milk; beat until stiff peaks form and mixture is fully combined, 1 to 2 minutes. Place bowl of whipped cream in refrigerator until ready to use.

Peel and cut mangoes into ¼-inch cubes, and place in a medium bowl.

Whisk together warm water and honey in a small bowl until honey is dissolved. Pour over mango cubes in a medium bowl, and let stand for 30 seconds. Pour through a fine mesh strainer; set mango cubes aside.

Place ½ tablespoon graham crackers in bottom of each of 18 (3-ounce) mini shooter cups.

Layer each with 2 teaspoons whipped cream and 2 teaspoons mango cubes.

Top each with ½ teaspoon chamoy and a sprinkle of chili-lime seasoning.

Chill until cold and whipped cream is firm, at least 30 minutes or up to 12 hours.

For a garnish, use dried mango slices cut into flower shapes using cookie cutters. Cut a ¼-inch slit between 2 petals to be able to attach each flower onto the rim of your shooters.