Slice the mango between the seed. Slice the mango flesh into small cubes, not all the way the mango skin. Use a small glass to remove the mango flesh from the skin. Transfer in a glass container or measuring cup. Use an immersion blender to puree the mango.

Crush or grind honey graham crackers in a bag, use a rolling pin or use a food processor.

Transfer in a medium-size bowl. Add melted butter, mix until combined. If using a food processor, pour the melted butter inside the food processor with the ground graham crackers and press pulse to combine.

Scoop 2 tbsp of graham mixture in each cup. Press it down with the back of the ice cream scoop. Refrigerate to let it set about 10 minutes.

In a bowl of a stand mixer with the paddle attachment. Beat cream cheese until smooth, add the powdered sugar while beating. Scrape the bowl. Beat until silky smooth. Add mango puree. Mix until well blended.

In a chilled bowl beat whipping cream until stiff peaks. Fold in with the mango cream cheese mixture until well combined.

For easy and clean transfer of the cheesecake mixture in the jars, use a piping bag and cut the end about half an inch.

Squeeze the piping bag with the cheesecake mixture into each cup about 3/4 full. Refrigerate for at least 4 hours until set and firm.