Peel the mangoes and cut them into small, bite-sized cubes. Set aside about 1/4 of the diced mangoes for topping the dessert cups later.
Make the Mango Cream Mixture:
In a medium-sized bowl, combine the heavy cream, sweetened condensed milk, yogurt (or cream cheese), vanilla extract, and lime juice (if using).
Using an electric mixer, whip the mixture until it becomes thick and creamy, about 2-3 minutes. If you prefer a lighter texture, you can fold in the mango cubes at this stage.
Prepare the Base:
In a separate bowl, combine the crushed graham crackers or digestive biscuits with the melted butter. Mix well until the crumbs are fully coated and slightly sticky.
Assemble the Dessert Cups:
Spoon a layer of the graham cracker crumb mixture into the bottom of individual serving cups (like small mason jars or glass cups).
Add a generous layer of the mango cream mixture on top of the crust.
Finish with a few more diced mangoes on top, creating a colorful and refreshing garnish.
Chill and Serve:
Refrigerate the mango dessert cups for at least 2 hours, allowing the flavors to set and the dessert to firm up slightly.
Before serving, garnish with fresh mint leaves or extra mango slices for a touch of elegance.
Serving and Storage Tips:
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