Cut the buko into slivers, about half an inch wide and two to three inches long.
Peel and dice the apples.
Peel and cut the bananas into half-inch rings.
Place the diced apples and sliced bananas in a glass bowl and pour in the lemon juice.
Toss to coat each piece well. This will prevent discoloration and will add a piquant flavor to an otherwise monotonously sweet dish.
Without peeling, slice the meat from both sides of the mangoes avoiding the stone at the center. Score the meat with a knife in criss cross patterns then scoop out with a spoon.
Rinse and drain the graphes and detach from the stems. Whip together the cream and sweetened condensed milk.
Place everything in a large bowl and toss together.
Chill for at least 1 hour before serving.