Mix biscuits crumbs, powdered sugar and butter. Add to serving glass. Since I have used bigger glasses, serving is less. If you use smaller glasses, it can be 6. Press the crumb mixture at bottom of each glass equally and evenly. Chill for 30 minutes

Blend cream cheese with 2 tbsp sugar until creamy. Add mango puree and blend until well combined. Set aside

Whip cream with icing sugar to form stiff peaks. Add half of the whipped cream to mango mixture and blend until just combined. Do not over beat

Fill piping bag with whipped cream and second bag with mango mixture

Layer the crust with mango cheesecake first and then whipping cream, keep layering until final layer is of whipped cream. Garnish with fresh chopped mangoes.

Chill for 5-6 hours or overnight. Serve cold