Allow the cream cheese to come to room temperature.

Using a food processor or blender, pulse the graham crackers into crumbs. Divide the crumbs evenly among the glasses you’ll be using.

Remove the skin from the mangos and cut the mangos into smaller chunks. Don’t forget there is a seed in the middle. Place the chopped up mango in a food processor or blender and blend until smooth. Measure out how much mango puree you have, hopefully it’s about 1 & 1/2 cups. Set aside.

Using an electric mixer, combine the cream cheese and sugar in a mixing bowl. Beat until the cream cheese is smooth and fluffy.

Add in 3/4 cup of the mango puree. If you didn’t get 1 & 1/2 cups of mango puree, simply put in half of what you got. If you got 1 cup mango puree, put in 1/2 cup.

Add in the coconut milk. Beat the cheesecake mixture using an electric mixer until everything is incorporated.

Evenly divide the cheesecake mixture among the glasses. Place the glasses in the refrigerator to set for 45-60 minutes.

Once the cheesecake is firm (no longer liquid-y) begin to make the mango layer.

In a medium bowl, combine the boiling water and gelatin packet. Stir the gelatin until it dissolves. Add in the rest of the mango puree (half of whatever you had in the beginning) and mix well. Pour the mango layer on top of the cheesecake and return the glasses to the refrigerator to set for 30 minutes. You can also cover the glasses with plastic wrap and refrigerate them overnight.

If desired, before serving top each cheesecake with a sprinkle of coconut flakes and a few slices of mango.