Make the Graham Cracker Crust:

• Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
• In a small bowl, combine the graham cracker crumbs, 1 tablespoon granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.
• Divide the crumb mixture equally among your serving glasses (2 large or up to 6 small). Press the crumbs down firmly into the bottom of each glass.
• Place the glasses in the refrigerator to chill while you make the filling.

Make the Mango Cheesecake Base:

• In a medium bowl, using an electric mixer (hand mixer or stand mixer with paddle attachment), beat the softened cream cheese and 4 tablespoons granulated sugar together until smooth and creamy.
• Add the mango puree and mango essence (if using). Mix until well combined. Set aside.

Whip the Cream:

• In a separate, chilled bowl, using clean beaters, whip the cold heavy cream on medium-high speed until stiff peaks form. Be careful not to overwhip.

Combine Filling Components:

• Gently fold half of the whipped cream into the mango cream cheese mixture until just combined. Do not overmix.

Prepare Piping Bags (Optional):

• Transfer the mango cheesecake mixture to a piping bag fitted with a ½ inch round tip.
• Transfer the remaining plain whipped cream into another piping bag fitted with a round tip. (Alternatively, you can spoon the layers carefully).

Layer the Trifles:

• Remove the chilled glasses with the crusts from the refrigerator.
• Pipe (or spoon) a layer of the mango cheesecake mixture over the crust in each glass.
• Pipe (or spoon) a layer of the plain whipped cream over the cheesecake layer.
• Add another layer of the mango cheesecake mixture.
• Finish with a layer or dollop of the plain whipped cream on top.

Garnish: Top each trifle with fresh diced or sliced mangoes.

Chill: Cover the trifles loosely with plastic wrap and refrigerate for 4-6 hours, or preferably overnight, until fully set and chilled.

Serve