Prep the mango. Peel and dice the mangoes, avoiding the pit. Set aside a small handful of diced pieces for garnish. Add the rest to a blender.

Blend the mango layer. To the blender, add 1–2 tablespoons of maple syrup (to taste) and the lime juice. Blend until silky smooth. If you like a thicker puree, skip the lime and keep it simple.

Mix the coconut cream base. In a bowl, whisk the coconut milk, Greek yogurt, remaining maple syrup or honey, vanilla, and a pinch of salt. Taste and adjust sweetness. The mixture should be creamy but spoonable.

Toast the coconut. If your coconut flakes aren’t toasted, warm them in a dry skillet over medium heat for 2–3 minutes, stirring, until golden. Let cool.

Build the base layer. If using crushed cookies or granola, add 1–2 tablespoons to the bottom of each serving cup or jar. This gives a nice crunch and contrast to the creamy layers.

Layer the dessert. Spoon a layer of coconut cream into each cup, followed by a layer of mango puree. Repeat if your cups are tall or you want a striking stripe effect. Aim to finish with the mango on top for color.

Garnish and chill. Top with toasted coconut flakes and a few diced mango pieces. Add mint leaves if you like. Chill for at least 20–30 minutes to set the layers and meld the flavors.

Serve. Serve cold. If the cups have been chilled for a few hours, let them sit at room temperature for 5 minutes before serving for the best texture.